Cauliflower Cheese Soup
A cream of cauliflower soup recipe with onions and fontina cheese.
Jan 12, 2007
Creamy, rich and hearty, this is one of the best cauliflower soup recipes you'll ever taste.
Cauliflower Cheese Soup
- 1 Tbsp. canola oil
- 1 Tbsp. butter
- 4 large onions, sliced thinly
- 1 tsp. kosher salt or Maldon salt
- 1/2 tsp thyme
- 1/4 tsp. nutmeg
- 1/4 tsp. pepper
- 1/3 cup all-purpose flour
- 2-1/2 cups nonfat milk, at room temperature
- 2-1/2 cups water
- 3 cups cauliflower florets
- 1/4 cup dry white wine
- 1 tsp. Dijon mustard
- 1-1/2 cups grated Fontina cheese
Heat oil and butter over medium-high heat in a dutch oven or large saucepan. Add onions and salt, stirring often, until onions are tender, about 10 minutes. Add thyme, nutmeg and pepper, and cook another 3-5 minutes.
Turn heat down to medium-low. Sprinkle flour over onions and cook another minute, stirring constantly to make a thick paste. Gradually add milk, about a 1/2 cup at a time, stirring constantly. Raise heat to medium. Continue stirring and add water and cauliflower. Cook 8-12 minutes until cauliflower softens (becomes fork-tender).
Turn off heat and allow soup to cool. Transfer to a blender and puree in batches, then return to pot. Or, if you have a stick blender, simply blend in the pot until pureed.
Heat soup on medium-low. Stir in wine, mustard and cheese until warmed through.
Serves 10.
Per serving: 159 calories, 8 g fat, 23 mg cholesterol, 14 g carbohydrate, 2 g fiber, 8 g protein, 4% Vitamin A, 32% Vitamin C, 19% calcium, 3% iron
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