Cheesy Cauliflower Soup
Cheesy Cauliflower Soup
Servings
Ingredients
- 4 tbsp Butter
- 1 cup Finely diced onion
- 3 tbsp Flour
- 3 to 4 cups Chicken stock or vegetable stock
- 1 pound Cauliflower florets, fresh or frozen
- 1 tsp Salt
- 1 tsp Dry mustard
- 1/4 cup Dry white wine
- 1 1/2 cups Heavy cream
- 2 cups Shredded sharp cheddar cheese, plus extra for garnish
- 3 Scallions - chopped
- 1 cup Croutons
Instructions
- In a large soup pan, cook the onions in the butter until they start to get soft.
- Stir in the flour. Cook a minute or two, stirring constantly.
- Add 3 cups chicken stock, cauliflower, salt, mustard and wine.
- Bring to a boil, whisking often.
- Turn down heat and let the soup simmer for 5 to 10 minutes, or until the cauliflower is very soft.
- Puree the mixture using a hand blender, or let cool a bit and puree in a blender.
- Return the soup to the pot. Stir in cream. Heat until just warm. Don’t boil.
- Stir in the cheese a handful at a time.
- If soup is too thick, add a bit more chicken stock.
- Serve the soup in bowls with a little extra cheese, some scallions and croutons on top if you like.
Nutrition
Calories: 481kcal | Carbohydrates: 21g | Protein: 17g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 110mg | Sodium: 892mg | Potassium: 526mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1333IU | Vitamin C: 40mg | Calcium: 354mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Hi Cory. Glad you liked the soup and yes you can definitely cut back on the heavy cream or use milk instead. Thanks! -Amy
Your Recipe is Good, but less Whipping Cream could be used.