Chunky caulifower cheddar cheese soup that is a favorite on cool fall evenings.
1 carrot chopped
1 medium onion minced
2 garlic cloves minced
2 T olive oil
1 medium cauliflower
4 C vegetable broth
2 T butter
2 T flour
2 C milk
2 C shedded cheddar cheese
Salt and pepper
Cut cauliflower in half and decore. Coarse chop florets and set aside in medium bowl
Add olive oil to large sauce pan over medium high heat.
Add carrots and onion and saute for two minutes, Add garlic and cook until fragrant.
Add chopped cauliflower and broth and bring to boil and then cover and simmer for 20 minutes.
Remove about 1/3 of the caulifower mixture to bowl and puree using immersion blender and then add back to large saucepan.
Melt butter in medium size skillet and add flour and stir for 3 minutes. Add milk gradually while whisking and cook for 5 minutes.
Add cheese and mix until blended and simmer for 5 minutes.
Add into cauliflower mixture and stir until combined. Season to taste with salt and pepper
Simmer for 15-20 minutes and serve with green salad and crusty rustic bread.
Toppings such as chives, croutons, crispy onion flakes, sour cream, or popcorn can be added.
If you desire a thicker soup. Make the roux with 3 tablespoons of butter and flour.
If I have leftover soup, I cook pasta elbows* and add in the leftover soup. Pour into baking dish. Pour 1/2 cup shedded cheese on the top. Cook in the oven at 350º F for 15 minutes. I serve this as a side dish. * Amount of pasta depends on how much leftover soup.