I know what you’re thinking… how can cauliflower soup be tasty? I was a little skeptical. And Geoff? He was having a rough day and said he wanted comfort food. When I told him that cauliflower soup was on the docket for the day, his face fell and he started mumbling things like, “Why do we always have to eat healthy food instead of food that tastes good?” However, after a few spoonfuls, he grudgingly said, “You know, for cauliflower soup, it’s actually pretty good.” And then he ate the whole bowlful and even mopped up the last bits with a biscuit. The soup was creamy and delicious. It tasted pretty similar to potato soup, but with more depth of flavor. The addition of dijon mustard was super tasty. I also liked that the soup was reasonably healthy. I could eat soup for pretty much every meal during the winter, so this one will definitely be added to the rotation.
2 tbsp. unsalted butter
2 shallots, minced
1 medium yellow onion, chopped
Kosher or sea salt
1 medium potato, peeled and diced into ¼-inch cubes
2 cloves garlic, minced
3½ cups vegetable broth
½ head cauliflower, chopped into small florets
2/3 cup shredded sharp cheddar cheese, plus more for garnish
2 tsp. Dijon mustard
Melt the butter in a large pot or Dutch oven over medium-high heat. Add the shallots and onion and cook, stirring occasionally, until slightly softened, about 4-5 minutes. Season with salt, then mix in the potato, garlic and vegetable broth. Cover the pot and bring to a boil. Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender. Add the cauliflower and cook about 5-6 minutes more, until the cauliflower is tender. Stir in the cheese and mustard.
Puree with an immersion blender (or a food processor, vented to allow the steam to escape). Mix in additional water or broth if the soup is too thick. Season with additional salt to taste. Serve warm topped with additional shredded cheese.