• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Cheddar Cheese and Cauliflower Soup

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 4 tb Butter
  • 3 md Carrots, cut into small dice
  • 3 md Celery stalks, cut into
  • -small dice
  • 1 md Onion, minced
  • 3 tb Flour
  • 1 1/2 c Chicken stock or canned
  • -chicken broth
  • 1/2 sm Cauliflower, trimmed and cut
  • -into
  • Florets (2 cups)
  • 8 oz Mild cheddar cheese, grated
  • -(2 cups); plus
  • 2 oz Cut into small dice for
  • -garnish (1/2 cup)
  • 1 1/2 c Half-and-half
  • 1/4 ts Cayenne pepper
  • Salt


NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese
for the cheddar cheese.

Heat the butter in a large saucepan. Add the carrots, celery, and onion;
saute for about 5 minutes until the vegetables are softened. Add the flour
and cook over low heat until the flower is incorporated into the butter,
about 1 minute.

Stirring constantly, gradually add stock and then the cauliflower. Bring to
a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir
in the grated cheese and cook for about 30 seconds until melted. (Do not
bring soup to a boil after cheese is added or the soup will break.) Stir in
the half-and-half; warm the soup over low heat. Season with cayenne pepper
and 1 teaspoon salt or to taste.

To serve, ladle the soup into warm soup bowls. Sprinkle each portion with
the diced cheese and serve immediately.

Makes 4 seervings.

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