Cheesy Cauliflower Soup!
By: Kecia’s Flavor Breakthrough!/KeciasKreationI was at the store this weekend with my Mom. I take her shopping every Sunday. They had the MOST spectacular heads of cauliflower! Perfect, fresh, so very white and HUGE! I knew when I saw them that this soup was in my future! When I was young, my mom would make the best cauliflower! She would bake it in the oven, the entire head and melt cheese over it. It was one of my favorites. I think that this is going to be a new favorite of the entire family!
- 2 Tbsp. Olive Oil
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 large head of cauliflower, cut the florets into small bit size pieces About 8 cups
- 2 tbsp. all-purpose flour
- 2 cups vegetable broth
- 1 tsp. ground mustard
- 1 tsp. vegetable base (I love Better than Bouillon)
- 2 Cups cream
- 1 cup shredded sharp cheddar Velveeta shreds
- 2 cups extra sharp shredded cheddar cheese
- Salt and pepper to taste
- Optional pinch of cayenne
- Parsley for garnish
In a large pot, heat olive oil over medium high heat. Add the onion and cook until slightly translucent. Add the garlic and cook an additional minute. Add the cauliflower and flour, stir to coat everything. Stir in the balance of the ingredients up to the cream. Bring to a boil, reduce heat and simmer for about 10 minutes or until cauliflower is tender, stirring occasionally. While that is simmering heat the cream in a sauce pan over medium low heat, stirring often. When it is hot, just about to boil, reduce heat to low and whisk in the Velveeta shreds. When that is melted whisk in the shredded cheddar until melted. Remove from heat. When the cauliflower is tender, turn off heat and briskly stir in the cheese sauce until smooth. Add a pinch of cayenne, salt and pepper to taste.
Ladle into bowls and sprinkle with a little parsley for color. Serve hot with some warm bread or maybe some oyster crackers.