I never used to eat soup, the exception being Campbell’s Homestyle Chicken Noodle when I had a cold. I didn’t dip grilled cheese into tomato soup until I was an adult.
And then Panera came along. And Quiznos. I opted for smaller sandwiches and added a side of soup. First, I tried broccoli cheese. Delish! Then I would try French Onion. Yum!
You already know about my love/hate relationship with make broccoli cheese soup. And since the last disaster, I thought I’d try again, this time with cauliflower.
I made a few adjustments, which too me a little too far in the opposite direction. This soup is okay, but not great. Next time, I’ll probably go back to broccoli cheese and simply cut down on the amount of cheese added.
Or, I will cheat and get take-out soup, since I never seem to want the leftovers. I love cheesy soups, but my tolerance for them seems to be once every week or two, max.
Cheesy Cauliflower Soup
4 tablespoons unsalted butter
½ yellow onion, diced
3 tablespoons all purpose flour
2 cups low fat milk
3 cups chicken stock
1 carrot, shredded
½ head cauliflower, cut into flowerets
4 ounces medium or sharp cheddar, shredded
salt and pepper
Heat butter in large pot over medium heat. Add onion and sauté until translucent, about 7 minutes. Whisk in flour. Continue to whisk until it starts to smell “nutty” and loses its raw flour scent.
Slowly whisk in milk, about a couple of tablespoons at a time (the flour mixture will remain thick during this time). Add chicken stock and bring to a simmer; simmer for 20 minutes.
Add carrots and cauliflower, simmer for another 20 minutes or until vegetables soften. Reduce heat to low, add cheese while whisking. Add salt and pepper to taste.