This soup is the bomb! I would say that of all the soups I make, this cheesy cauliflower soup is definitely in the top three. I’ve been making it for a few years now and every time I make it, I swear it gets better. If you’ve ever been to Cafe Zupas and had their Wisconsin cauliflower soup, I would say that this soup is very similar, although not exactly the same. They’re both incredibly delicious, though! It’s smooth and creamy and has a delicious cheesy flavor, but is packed with cauliflower and reasonably healthy. I served mine with some delicious avocado toast on multigrain bread, and they were so good together. This is definitely a must-try recipe!
Cheesy Cauliflower Soup
3 tablespoons butter
1 medium onion, diced
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup half and half
1 cup milk
3 1/2 cups water + 1 tablespoon chicken base (or 28 ounces chicken broth)
2 1/2 pounds cauliflower, cut into florets
1 teaspoon dijon mustard
1 1/2 cups sharp cheddar cheese, shredded
Melt the butter in a large pot over medium heat. Add the onion and saute until translucent. Whisk in the flour, salt, and pepper to form a paste, and cook two to three minutes. Slowly add the half and half, whisking constantly to avoid lumps. Slowly add the milk and chicken broth while continuing to whisk. Add the cauliflower and bring to a simmer. Cover and simmer 15 minutes, or until the cauliflower is tender. Remove from heat and puree using an immersion blender, or blend in batches with a regular blender (removing the center part of the blender to allow steam to escape). After the soup is pureed, stir in the dijon mustard and cheddar cheese. Adjust seasonings to taste and serve.
adapted from Chef in Training