Cauliflower Cheese Soup
A creamy cauliflower soup that will fool the pickiest of eaters.
Servings: 6 servings
Calories: 347kcal
Ingredients
- 1 small onion
- 4 TBS butter
- 2 garlic cloves
- 3 Tablespoon Flour
- 1 teaspoon honey dijon mustard
- 1 can chicken or veggie broth
- 1 head of cauliflower cut up
- 2 cups milk
- 2 cups SHARP cheddar cheese
- ½ cup shredded parmesan cheese
Instructions
- Roughly chop onions, and in butter sauté the onion and garlic till onions are starting to get tender. Add flour, and let bubble for 1 minute.
- Slowly add milk and broth. Stir in mustard.
- Add Cauliflower and let simmer for 10-15 minutes until cauliflower is tender.
- Blend in blender, still smooth and return to plan.
- On med-low heat add cheese and allow to slowly melt.
- Serve immediately with french bread.
Video
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Notes
How can I make this soup in the pressure cooker?
- To make this soup in the pressure cooker add all the ingredients except flour, milk and cheese.
- Cook on high pressure for 15 minutes.
- Quick release.
- turn on saute setting.
- Stir flour and milk together.
- Slowly stir together flour-milk mixture into pot.
- Add in cheese.
- when cheese is melted and soup is thickened serve.
Nutrition
Calories: 347kcal | Carbohydrates: 14g | Protein: 17g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 499mg | Potassium: 474mg | Fiber: 2g | Sugar: 7g | Vitamin A: 808IU | Vitamin C: 48mg | Calcium: 491mg | Iron: 1mg