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Cauliflower Cheese Soup Recipe
- Prep time 10 Minutes
- Cook time: 30 Minutes
- Total time 40 Minutes
- Serves 6
- 1 Tbsp vegetable oil
- 1 onion, chopped,
- 2 tsp garlic, crushed
- 2 tsp Dijon mustard
- 1kg (2.2 lb) cauliflower florets
- 1.25L (1.25 qt) chicken stock
- 500g (1.1 lb) cheddar cheese, shredded
- 250ml (8.5 fl oz) heavy cream
- In a deep pot over medium heat, add the oil.
- Once the oil is hot, add the onion, garlic, and cook until the onion is translucent. Roughly 5 minutes.
- Next, add the mustard, cauliflower, and chicken stock. Bring to a boil and simmer for 20 minutes or until the cauliflower is tender.
- Puree the soup using a food processor or stick blender.
- Once smooth, stir in the cheese.
- Once the cheese has melted, stir in the cream.
- Bring to a simmer while continually stirring.
- Season to taste with salt and pepper.
- Serve & Enjoy.
- Feel free to use your preferred type of stock or broth. I like to use chicken stock as it matches the flavors of the cauliflower better.
- You can make this soup chunky by simply reducing the amount you blend the soup. I recommend blending it slightly as it helps thicken the liquid.
- Fresh or frozen cauliflower will work fine in this recipe. I made use of frozen as fresh was not available at our local supermarket.
- After you add the cheese, you will need to continually stir the soup so that the soup doesn't burn on the bottom of the pot.
- If you like your soup extra thick, then reduce the amount of cream by half. You can always add more if it is too thick.
- Heavy cream is also known as thickened cream in Australia or whipping cream in the UK.
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