Cauliflower is one of my husband's favorite vegetables. With fall finally here, I am excited to make soups and heartier recipes! What could be better on a chilly evening than a creamy, cheesy soup? I can't think of anything right now.
Cauliflower and Cheddar Soup
modified from King Arthur Flour
3 Tbsp butter
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1 large head cauliflower, cut into pieces
3 cups chicken broth ( I used unsalted chicken stock)
1/4 cup white wine
dash hot sauce
2 cups sharp cheddar, grated
salt and pepper to taste
Melt butter in large soup pot. Add garlic and onions and cook about 3-5 minuted, until softened. Add chicken stock and cauliflower to pot, bring to a boil and simmer 10 minutes. Add wine and hot sauce and simmer about 5 more minutes. Using an immersion blender, puree until smooth (you can also do this in a blender or food processor) When the soup is smooth, add cheese, 1/2 cup at a time and mix until melted. Add pepper. Taste, add salt as needed.
I served this with homemade pop overs and cinnamon honey butter. It's definitely a do over for our family!