Creamy Cauliflower-Cheddar Cheese Soup

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Creamy Cauliflower-Cheddar Cheese Soup

star rating (11) rate this recipe »
Published prior to 2008

Now, talk about your "cream of" soups -- this one looks like a bowl of cream, and it's just slightly less rich. Mellow and understated, yet with the distinctive tang of sharp cheddar, this soup is wonderful as the first course to a winter dinner, or alone (with bread, of course) for lunch. And what are those golden crumbles on top, you ask? Grated cheddar cheese, spread on a greased piece of parchment and baked in a 425°F oven for 10 to 15 minutes, until golden brown. The result — crisp, golden cheese crumbs — is a perfect garnish for all kinds of soup and vegetables.

4 tablespoons (2 ounces) butter
1 medium-to-large yellow onion (about 8 ounces), diced (about 1 1/3 to 1 1/2 cups)
2 tablespoons King Arthur Unbleached All-Purpose Flour
3 cups (24 ounces) chicken broth
1 pound cauliflower florets, fresh or frozen
3/4 teaspoon salt
2 teaspoons dry mustard
1/4 cup (2 ounces) sherry or white wine (optional)
1 1/2 cups (12 ounces) evaporated milk or light cream
8 ounces sharp cheddar cheese, shredded*

*Try to use the sharpest cheddar you can find; the flavor of a mild cheddar will get lost.

In a deep, fairly wide-bottomed saucepan, cook the onion in the butter till it's softened and is beginning to brown, about 5 minutes. Stir in the flour, then the broth, cauliflower, salt, mustard and sherry or wine. Let the soup simmer for 15 minutes, or till the cauliflower is very soft.

Puree the mixture using a hand blender, or in a blender or food processor. Return the soup to the pot, and stir in the evaporated milk or cream and the cheese. Bring the soup to a bare simmer, and cook very gently just till the cheese melts, stirring all the while; this will only take a minute or so. Serve the soup hot, garnished with fresh or dried chives, if desired. Yield: 7 cups, about 5 servings.

Nutrition information per serving (about 1 1/3 cups, 281g): 399 cal, 27g fat, 21g protein, 19g complex carbohydrates, 3g dietary fiber, 79mg cholesterol, 1068mg sodium, 722mg potassium, 319RE vitamin A, 45mg vitamin C, 1mg iron, 561mg calcium, 468mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XIII, No. 2, Winter 2002 issue.

Reviews

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  • star rating 02/05/2013
  • Family of 4 from VT
  • LOVE this soup! We're making it for the second time.
  • star rating 01/27/2013
  • RNIL1970 from KAF Community
  • This was so good and easy. I only review if I followed the instructions. This recipe was so inspiring I am conjuring up ways to modify. I think my next will be carrots with ginger instead of mustard. Then I intend to go wild with beets. Either should look lovely.
  • star rating 10/20/2012
  • Zannie111 from KAF Community
  • This was tasty but not fantastic. Some tweaking might be necessary. I followed the quantities and mine came out a bit thick. I had to add more than 1 1/2 cups of milk to get it to a consistency that would pour instead of glop. also, I used an extra sharp cheddar and the cheese flavor just kind of disappeared. Perhaps using vegetable stock instead of chicken broth would allow the cheese flavor to shine through. Anyway, I will make it again, just not as written.
  • star rating 04/15/2012
  • tonyaann from KAF Community
  • This is a simple recipe with amazing results. I made it with cauliflower, cauliflower and broccoli, and broccoli...each time it didn't last very long. The taste is perfect! I roasted my veggies in the oven first and then followed the recipe. My husband, who is not a soup eater, is asking that I make it again today as he just finished the last of it from yesterday.
  • star rating 12/09/2011
  • articulatbills from KAF Community
  • I am sick as a dog and I still needed to feed my family. This recipe was both delicious and EASY for a sick mommy to make! Oh...having a cup of this when you feel crummy...pretty soothing. I'll take it over my hot tea.
  • star rating 10/23/2011
  • kaf-sub-joanmorell1 from KAF Community
  • This is one of my favorite soups, it's easy and quite warming on cold evenings. I've made a vegetarian version using broccoli and vegetable broth. Although the vegetable broth didn't have quite the flavor as the chicken broth, I added some other spices as well, and it turned out great. It's definitely a keeper.
  • star rating 01/14/2011
  • marsysumner from KAF Community
  • I made this, and I think I ended up with too much broth in the broth to cauliflower ratio, so it was thinner than I would like. But the flavor was good, and I would definitely try it again.
  • star rating 10/20/2010
  • from
  • I usually don't believe in rating a recipe unless I made it exactly as written, but since I'm giving it 5 stars I thought it wouldn't hurt. I used broccoli instead of the cauliflower, and tweaked the seasonings to taste. Since I used fat free milk and tons of broccoli, it was very healthy as well as delicious. I used the sharpest cheddar I could find, and it was the perfect touch even using half the amount to save on calories. Yum! I will definitely be making this again, and highly recommend it
  • star rating 03/25/2010
  • from
  • star rating 01/15/2010
  • Evelyn from Bay Area, CA
  • I am big on pureed soups, because it's the only way my kids voluntarily eat their veggies. And ohh this soup was sooooo good! Much better than I expected allthough I did tweak it little. I added a big handful of baby carrots, substituted the cream with milk, skipped the wine, cut the cheese in half. And it was turned out just beautiful. It looked gorgeous and tasted even better!
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