Cauliflower cheese Soup

This is a easy and delicious soup. I use frozen cauliflower but you can use fresh as well. Using the frozen stuff saves me from all that chopping. There is also carrot, celery, garlic and onions to add lots of good flavour. I use a combination of cheddar cheese and Velveeta cheese but if you don't like Velveeta just add more cheddar. I like to serve this soup with a nice homemade rustic and seedy bread. My family loves this soup and we hope you do too!






Cauliflower Cheese Soup

Serves 6-8


1 kg of frozen cauliflower,( you can use fresh too)


4 cups chicken broth (or more depending on preference of thickness of soup)

2 carrots, grated


2 stalk celery, chopped


1 medium onion, chopped


1 teaspoon minced garlic


1-2 Tablespoons butter

Cheese Sauce:


¼ cup butter or margarine


¼ cup flour


1-2 teaspoon Kosher salt (to taste)


½ teaspoon black pepper (to taste)


2 cups milk


2 cups grated cheddar cheese


1 Cup cubed Velveeta cheese


Garnish with chopped green onions and grated cheddar cheese

Soup:

Cook cauliflower, carrot, in chicken broth until tender.

Do not drain. Set aside

Melt 1-2 Tablespoons butter in frying pan.. Add onion,celery and garlic.Saute until tender.

Add to the cauliflower and carrots.

Mash or blenderize vegetables until desired consistency.




Cheese Sauce:




In a medium sized saucepan melt ¼ cup butter. Blend in flour, salt and pepper.

Add milk. Heat and stir until it boils and thickens.

Add cheese and stir until cheese melts.

Add cheese sauce to mashed cauliflower mixture.

Very important to taste the soup and adjust the seasonings at this point.

Remove from heat and serve.

Garnish with more cheddar cheese and green onions 

Print Sauce:Cauliflower Cheese Soup

Add 1 kilogram of frozen cauliflower to a large pot.

Add two grated carrots and 4 cups chicken broth. Over medium heat cook until vegetables are nice and tender. Remove from heat. Set aside.

Melt 1-2 tablespoons of butter in a frying pan. Saute celery and onions until tender. 

Add garlic and saute for another minute. 

Add onion mixture to the cauliflower. 

Using a hand blender. Blend until smooth or until you reached the desired consistency you like.

I like mine pretty smooth and not too chunky. Set aside.

In a sauce pan over medium heat,  melt 1/4 cup butter. Add flour. 

Continue stirring and add salt and pepper.

Add milk. Continue stirring. 

Keep stirring and cooking until the sauce thickens.

Add cheddar cheese. Stir until blended and smooth.

Add Velveeta. Stir until melted.

Yummmmmm

Add cheese sauce to the soup.

Taste and add more salt and pepper if needed. 

Garnish with grated cheddar and green onions.

Serve with a nice rustic bread.

This is a flax and sunflower bread that I made to go with the soup.