Cauliflower-Cheddar Soup

Total Time:
1 hr
20 min
40 min

7 servings

  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 2 cloves garlic, smashed
  • 1 small head cauliflower, florets chopped
  • 1 bay leaf
  • 1 teaspoon chopped fresh rosemary
  • Kosher salt and freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup milk
  • 1 1/2 cups grated white cheddar cheese
  • 1 tablespoon dry sherry
  • Freshly grated nutmeg
  • Cheese straws, for serving
  • Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.

  • Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.

  • Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.

  • Photograph by Levi Brown

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