Easy Cauliflower Cheddar Soup
Prep Time
20 min.
Cook Time
40 min.
Serving Size
6-8 servings
Ingredients
- 9 cups (2.25 L) chopped cauliflower (about 2 lbs/1kg)
- 2 stalks celery, diced
- 1 onion, chopped
- 3 potatoes, peeled and diced
- 2 tsp (10 mL) minced garlic
- pepper
- 2 cups (500 mL) reduced-sodium chicken broth
- 1 cup (250 mL) water
- 2 Tbsp (30 mL) all-purpose flour
- 2 1/2 cups (625 mL) milk
- ground nutmeg
- 1 1/2 cups (375 mL) shredded Canadian Cheddar cheese, divided
- 1/4 tsp (1 mL) salt (approx.)
Directions
| 1. | In a 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 medium-low, cover and boil gently for 15 to 20 min or until vegetables are soft. |
| 2. | Whisk flour into milk; pour into a pot with nutmeg to taste. Cook, stirring, for about 3 min or until slightly thickened. Remove from heat. |
| 3. | Using an immersion blender or transferring in batches to an upright blender, purée until smooth. |
| 4. | Return to pot, if necessary. Heat over medium heat, stirring often, for about 5 min or until bubbling. Remove from heat and stir in 1 cup (250 mL) of the cheese until melted. Season with pepper and up to 1/4 tsp (1 mL) salt. Ladle into warm bowls and sprinkle with remaining cheese. |
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca
Tips
- To save time, you can often buy pre-cut cauliflower in bags in the produce department of the supermarket.
- Variation: Add 1 to 2 large carrots, chopped, with the cauliflower in step 1. Use a Canadian Sharp or Extra-Sharp Cheddar cheese, or use Canadian Gouda or Swiss cheese instead of the Cheddar.
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