This post really goes hand in hand with one I had recently - there is just so much to do with cauliflower. Combine that with this rainy, cold, dreary, dark weather, and it is definitely soup season.
Cauliflower Cheese Soup
- 4 tablespoons butter
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 3 tablespoons flour
- 1 head cauliflower, trimmed and chopped
- 8 cups veggie or chicken broth or stock
- 1 cup cream
- 8 ounces shredded cheddar cheese
In a large pot, sweat celery, carrots, and onion and a pinch of salt with butter over medium heat for about 12 minutes. Sprinkle with flour and mix very well and let cook about 2-3 minutes. Slowly pour in broth/stock and cauliflower and bring to a light boil. Season with some salt and pepper. Let cook with a very low boil about 40 minutes. Once veggies are tender, puree soup either in a blender in batches or in the pot with an immersion blender until very smooth.
Return to stove and turn heat to medium to medium low (you don’t want soup to boil at this point because the cream could make it break). Add cream and cheese and whisk together and let melt. Season with any additional salt and pepper and let flavors come together. Serve with a little grated cheese on top.