Celebrate National Soup Month with this delicious recipe.
Becky Low shares a cozy Cauliflower Cheese Soup.
Cauliflower Cheese Soup
2 pound cauliflower (about 6-7 cups chopped)
1 can (14-oz) low sodium chicken broth, divided
½ cup chopped onion (more less to taste)
2 tablespoons butter
¼ cup flour
3 + cups half n half or whole milk, more if needed
½-1 teaspoon salt (season to taste)
8-10 ounces shredded sharp cheese (about 2 ½ -cups), divided
½ tablespoon prepared mustard
Cooked bacon, sliced green onions, croutons, optional garnishes
Trim cauliflower and cut into 1-inch pieces. Place in saucepan over medium heat with about 1-cup chicken broth, bring to a boil, reduce heat, cover and steam for about 10 minutes or until tender.
Trim and chop onion. Using a 4-qt Dutch oven or saucepan, sauté in butter over medium heat until onion is translucent and begins to caramelize (about 10 minutes). If needed, add 1-2 tablespoons chicken broth to prevent scorching.
Stir flour into onions; gradually stir in remaining chicken broth and the half n half. Stirring frequently, bring to a boil, reduce heat and gently boil 1-2 minutes. Add cauliflower (and cooking liquid). Using an immersion blender, blend until smooth. Season to taste with salt and pepper. Stir in about ¾ the cheese and the mustard. If desired, thin to preferred consistency using additional milk. Serve garnished with remaining cheese and optional toppings.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV. For nutrition research go to www.nationaldairycouncil.org.