I LOVE this soup. As in love, love, love. It’s just so good and seems so decadent that I never think that I’m eating lots of vegetables. In fact, this was the first “vegetable” soup I made that my kids would eat happily. I started making it when they were little and just called it cheese soup to distract them from asking what was in it. When they got older and I finally told them the ingredients, my daughter cried out, “Oh mom! You’ve just ruined it- yuk!”
Guess I should’ve kept quiet.
Aren’t these ingredients great? Seriously- this is it, plus salt, pepper, and some milk that I forgot to add to the picture. That’s real food, folks! Sometimes I leave out the potatoes when I want to lessen the carbs and the resulting soup is only a little less thick.
And the other thing I love about this soup? Chop it all up and throw it in a pot- no complicated steps.
And this soup allows me to use my favorite immersion blender,* which I also love, love, love. And if you think you don’t need one because you already have a blender or food processor, you are wrong, wrong, wrong.
Sorry, I couldn’t help it.
I use mine to make foods smooth like this soup, but also to pulse a bit in bean soups to thicken, and even with tomato sauces and the like. I was definitely in the camp of thinking I didn’t need one – and then wondering what I ever did without it.
Serve it with a salad and bread and it’s a meal. It also makes a great first course for a company meal- and serving a soup course? They’ll feel special, indeed.PRINT
Cauliflower Cheese Soup
- 4 c. chicken stock (hopefully, your frozen homemade broth)
- 1-1/2 tsp. salt (needed with homemade stock, not so much with canned)
- 2 potatoes, diced (optional- they make the soup thicker)
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, minced
- 1/2 of a large head of cauliflower, chopped (about 3-1/2 cups)
- 1/4 tsp. dry mustard
- 1/4 tsp. black pepper (or white, if you don’t want it to show)
- 1-1/2 c. grated sharp cheddar cheese (medium will work, but sharp has the best flavor)
- 1 c. milk
- dill for garnishing
- In a large saucepan, combine the stock, salt, potatoes, onion, carrots, garlic, and cauliflower. Bring to a boil, lower heat and simmer for 15 minutes or until the vegetables are tender.
- Add the mustard and the black pepper and puree all the ingredients with an immersion blender right in the pan (alternately, transfer portions of the soup to a blender to puree, but be careful with the hot soup!).
- Continue to cook over medium heat, stirring the soup and adding the cheese in handfuls until it’s all been incorporated. Reduce the heat to low and add the milk.
- Cook over low heat for about 5 more minutes until the soup is warmed through and the cheese is all melted. Taste and adjust seasonings, if needed.
- Garnish with dill if desired before serving.
Makes 6-8 servings
*This is a link to Amazon through my affiliate program. Thanks so much if you buy through it!
This recipe is linked to Real Food Wednesdays, Recipe Swap Thursday , Pennywise Platter, Fun w/Food Friday and Best Soups & Stews of 2011 at Finding Joy In My Kitchen.