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Cauliflower Cheese Soup
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Description
I know there are lots of versions of this soup, but I went to “Zuppa’s” in Utah and as a result, had to make a version of my own. This is it. A bit of heat, lots of cheese. Great with just a piece of crusty bread.
Ingredients
- 1 head Cauliflower (large, Washed And Cut Into 1" Pieces)
- 4 cups Chicken Stock
- 4 Tablespoons Butter
- 1 whole Leek, Washed And Sliced Into 1/4 " Pieces
- 1 whole Red Bell Pepper, Diced Into 1" Cubes
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 dash Cayenne
- 1 clove Garlic, Minced
- 4 Tablespoons Flour
- 2 cups Monterey Jack Cheese, Shredded
- ½ cups Heavy Cream
Preparation
Put chicken stock and cauliflower into a large Dutch oven. Bring to a boil over high heat. When boiling, turn to medium heat and continue cooking until cauliflower is very soft and breaks apart easily with a fork, about 15 minutes. Pour this all into a large bowl, set aside.
In the Dutch oven you just used, melt butter over medium heat. Add leeks (wash them very well, they get sand stuck in between their layers), red pepper, salt, black pepper and cayenne. Cook until leeks and peppers are soft, about 3-4 minutes. Stir constantly to not let butter burn. Add garlic and cook another 30 seconds. Add flour, stirring, and cook for another 3-4 minutes. Continue to stir constantly. Add reserved stock and cauliflower back in, stirring briskly to break up any lumps and bits from the bottom. Cook until soup is thick.
With a hand blender (or using a regular blender in batches), blend the soup until it reaches your desired texture. For a really smooth soup, run it through a strainer to get out the leek bits.
Put the pureed soup back into Dutch oven, add cream and cheese. Cook over medium heat until cheese is melted. Salt and pepper if needed. Serve.
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5 Comments
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mloo on 10.12.2009
I tried it this past weekend, Wonderful! It was a very nice switch from potato soup. The red pepper, black pepper and cayenne pepper gave it a nice little zip. Thanks for the new recipe.
isabellaj on 9.22.2009
This was DIVINE! I tossed the top of the leek in with the cauliflower and broth while it boiled, and I cut the salt down to approx. 1tsp (usually S&P are in similar quantities – 1 tbsp of salt is WAY more than you’d need!) It was delicious without the cheese (had to taste it first!) and amazing with! All I was missing was a bread bowl
littlerockflower on 9.15.2009
I have only eaten this at Zuppa’s, but I loved it there, and I can’t wait to try this myself now.
eatstampwhine on 9.2.2009
I liked this. It was different with the red pepper and I also skipped the leek (I couldn’t find a single one in the grocery store) and used some green onion instead. I’m the only one in my house of course, who will eat it….but that’s o.k.
kipkelike on 7.20.2009
I decided to try this since I had a head of cauliflower lying around. Especially since I love soups! I used red onion since I did not have any leeks around. And I added the salt blindly and found it to be too salty. I think, for me, I could have left the extra salt out. The chicken stock added enough. I just added 2 cups of water to try to solve the over salted flavor. I also enjoyed the flavor so much without the cheese (and my husband is on a health kick) so I am going to just add a heap of cheese on the top when I serve it.