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Easy Cauliflower Cheddar Soup

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Ingredients

  • 9 cups chopped cauliflower (about 2lb)
  • 2 stalks celery, diced
  • 1 onion, chopped
  • 3 potatoes, peeled and sliced
  • 2 tsp minced garlic
  • Pepper
  • 2 cups reduced-sodium chicken broth
  • 1 cup water
  • 2 Tbsp all-purpose flour
  • 2 1/2 cups milk
  • Ground nutmeg
  • 1 1/2 cups shredded cheddar cheese, divided (use old or nippy)
  • 1/4 tsp salt

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

In large pot, combine cauliflower, celery, onion, potatoes, garlic, pepper to taste, chicken broth and water; cover and bring to a boil over high heat. |Reduce heat to med-low, cover and boil gently for 15-20 min or until vegetables are soft. Whisk flour into milk; pour into pot with nutmeg to taste. Cook, stirring, for about 3 min or until slightly thickened. Remove from heat. Using immersion blender in pot puree until smooth.Heat over med heat stirring often for about 5 min or until bubbling. Remove from heat and stir in 1 cup of the cheese until melted. Season with pepper and up to 1/4 tsp salt. Ladle into warm bowls and sprinkle with remaining cheese.

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