Cauliflower and Cheese Soup
This soup has been one of our family’s favorites for years. It’s smooth, thick, filling, and is good for you. Even the kids like it! Not only that, it’s easy to make – if you can boil vegetables, you can make this soup. We had it along with fresh buns for a hearty supper. Just what we needed on this cold, blustery fall day!
1. Wash and cut up 1 med head cauliflower (about 6 cups or so)
2. Coarsely chop 1 onion.
3. Crush or coarsely chop 2 or 3 large cloves garlic.
4. Put all vegetables into large soup pot along with 4 cups water, and 1 Tbsp each chicken stock and vegetable stock powder (I used Better than Boullion chicken flavor). Bring to a boil, then simmer on med-low for about 20 minutes.
5. When cooked, blend with a hand blender right in the pot.
6. Add canned milk.
7. Add flour and blend again with stick hand blender till smooth. Cook till thickened. Add cheese, stir, adjust seasonings, and serve with a topping of fresh parsley.
To Brown, or Not to Brown?
When I first started making soup, I always started by sauteeing the onions and garlic in some butter or margarine before adding the broth and vegetables and boiling them. Then, as my life got busier (kids, job), I was always looking for shortcuts. I found that I could skip the browning step and just boil everything together, and it still tasted good. And so that is the way these recipes are written. Now that my kids are grown and I am retired, I have gone back to sauteeing the onions again. There is just something about the smell of onions and garlic cooking that makes you feel comfortable, and signals anyone else in the house that there is something delicious cooking in the kitchen. I didn’t make a conscious decision to change that step; I just realized it when reading over this recipe again today after having made broccoli cheese soup. I don’t usually look at the recipes anymore; I just do it from memory. And my memory tells me to saute the onions. So, its your choice. Sautee the onions if you want that sweet brown onion flavour in the soup. Or don’t if you are rushed for time. Either way, you will end up with a bowl of homemade deliciousness to please even the pickiest member of your family.
For The Recipe: Printer Friendly Version
Cauliflower and Cheese Soup
Like cauliflower and cheese sauce? This is just like that, but in a soup. Smooth, thick, filling and good for you. Even the kids like it.
- 1 medium head of cauliflower (about 6 cups or so), washed and coarsely sliced
- 1 medium onion, coarsely chopped
- 2 or 3 cloves garlic, chopped
- 4 cups water
- 1 Tbsp vegetable soup base (powder or cube)
- 1 Tbsp chicken soup base (better than bouillon chicken flavor)
- ½ tsp salt
- ½ tsp pepper
- 1 can 2 % evaporated milk (or 2 cups table cream)
- 6 ounces sharp cheddar cheese, shredded
- 3 Tbsp flour
- Parsely for garnish
- Cook cauliflower, onion and garlic in 4 cups water with the soup flavorings added. Alternatively, you can use 4 cups chicken stock if you have the kind in the tetra pak. Bring to boil, cover, then turn down heat to med-low for about 15 to 20 minutes.
- Remove from heat, pour in the canned milk, salt, pepper, and flour.
- Immediately blend with stick hand blender to desired consistency (you can leave some of the cauliflower florets whole for texture if you like, or just blend the whole thing smooth.) If you don’t have a hand blender, you can pour the soup into a blender and blend about ½ the pot of soup at a time. Be very careful, since hot liquid in the blender can blow the lid off.
- Return to med-low heat, and stir until soup thickens up. Taste for seasonings and add more salt, pepper, or chicken stock if it is needed.
- Stir in the cheese, and remove from heat. Stir until cheese is melted.
- Ladle into soup bowls, and garnish with a sprinkle of parsley.
Serve with bread or buns, or with a green salad, for a great lunch.