Cauliflower and Cheese Soup
Creamy, comforting, and full of flavour, this easy cauliflower and cheese soup comes together in no time. Made with simple ingredients, it’s a hearty yet wholesome meal that’s perfect for busy weeknights or chilly days.
Equipment
- 1 Mixing bowl
- 1 Dutch Oven or Stock Pot
Ingredients
- ¼ cup all purpose flour
- 2 ½ cups milk
- 2 tablespoons butter
- ½ cup chopped onion
- 3 cups cauliflower florets (small pieces)
- 1 can condensed chicken broth (10 ounces)
- 1 ½ cups shredded cheddar cheese
- salt and pepper
Instructions
- In a mixing bowl whisk together flour and milk until smooth; set aside.
- Melt butter in a large pot; cook onion over medium-low heat until softened. Add cauliflower florets and chicken broth. Bring to boil, cover and reduce heat to simmer for about 8 to 10 minutes, until cauliflower is tender.
- Add milk and flour mixture; stir over medium high heat until mixture bubbles and thickens.
- Remove from heat and stir in shredded cheese until fully melted and smooth. Add salt and pepper to taste.
- Ladle into soup bowls and garnish with croutons or serve with crusty bread.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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https://www.redcottagechronicles.com/recipe/cauliflower-and-cheese-soup/