Before you turn up your nose at a cauliflower recipe, this easy-to-make soup really is delicious. It’s similar in flavor to potato cheese soup but lighter in texture and not as rich. I love cauliflower but I didn’t pick up much cauliflower flavor…mostly the sharp cheddar. Is there anything more comforting than a hot bowl of soup on a cold winter’s day? Now if only it would snow here in Portland!
Cauliflower and Cheddar Soup
-recipe from Everyday Food Magazine, March 2012
Cauliflower and cheese are a match made in heaven. Serve this soup with crusty bread for a satisfying lunch.
Yield: Serves 6
3 tablespoons unsalted butter
1 medium yellow onion, diced small
1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
4 cups low-sodium chicken broth, plus more if desired
5 1/2 ounces sharp white cheddar, grated (1 1/2 cups)
Coarse salt and ground pepper
1/8 teaspoon cayenne pepper
In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower and cook until just beginning to brown, 12 minutes. Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Transfer mixture to a large bowl.
In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with cayenne.
Cook’s Note: To store, let soup cool completely, then refrigerate in an airtight container, up to 2 days.