| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 7 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, smashed
- 1 small head cauliflower, florets chopped
- 1 bay leaf
- 1 teaspoon chopped fresh rosemary
- Kosher salt and freshly ground pepper
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup milk
- 1 1/2 cups grated white cheddar cheese
- 1 tablespoon dry sherry
- Freshly grated nutmeg
- Cheese straws, for serving
Instructions
- Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.
- Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.
- Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.
Nutrition Facts
| Serving Size | 1 of 7 servings |
| Calories | 236 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 45 mg |
| Sodium | 613 mg |
Reviews
I would never make this soup for company as it’s really mediocre. It is bland. I added celery seed to it, which helped, but this soup is not one that I would make again.
Even my meat eater husband loved this soup! So creamy The only change I made was to use low/fat coconut milk.
I also found this very bland and kept adding spices, American cheese, cream, and lots of salt. It’s a bit one-note for my taste.
So delicious. Rich and flavorful. Beautifully smooth and satisfying.
The finished product was a bit bland for me. I had to add quite a bit of salt, a pinch of cayenne and believe it or not, American Cheese on top of the very good Cheddar that was already in it. Still too bland for my taste.
My husband and I love this soup! We have it at least 2-3 times a month in the fall/winter.
Very good! Added half and half instead of milk and it was perfect!
Loved it! Didn’t have sherry so I substituted brand and used light cream instead of milk. Will definitely make again!
This soup is easy to make and very delicious. It has just the amount of creamynes without being thick and pasty.
Yummy!!!!