My Cauliflower Cheddar Soup is a rich and hearty soup perfect for the fall. Serve it as a meal in a sourdough bread bowl or as a starter to your meal. Enjoy!
Cauliflower Cheddar Soup
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 10 Servings
Ingredients
- 2 tbsp olive oil
- 1 white or yellow onion chopped finely
- 1 clove fresh garlic, minced
- 1 head of cauliflower washed and chopped into small chunks
- ¼ cup all purpose flour
- 1 cup vegetable broth
- 2 cups whole milk
- 2 cups grated sharp cheddar cheese
- Salt
- Pepper
- Hot sauce (optional)
Instructions
- In a cast iron soup pot, heat olive oil and onion on medium heat for about 4 minutes or until translucent.
- Add garlic and cauliflower chunks.
- Cook on medium heat for about 5 minutes.
- Sprinkle flour over cauliflower mixture.
- Pour broth and milk over mixture and bring to a boil.
- Mix every couple minutes.
- Once mixture boils, reduce heat to low and cook for 20 minutes or until cauliflower is tender and mixture thickens.
- Use a hand-immersion blender to purée the soup so that mixture is smooth with no large chunks.
- Add cheese and mix until completely melted.
- Season with salt and pepper.
- Serve immediately.
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