Cauliflower-Cheddar Soup

  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 7 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.
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