Cheddar and Cauliflower Soup

Cheddar and Cauliflower Soup
Photo by Scott Phillips


  • 2 Tbs. all-purpose flour
  • 2 Tbs. unsalted butter
  • Kosher salt
  • 1 medium clove garlic, minced
  • 2 cups lower-salt chicken broth
  • ¼ tsp. packed, freshly grated nutmeg
  • Freshly ground black pepper
  • + 6 more ingredients
    • ½ cup heavy cream
    • ½ head cauliflower (about 1 lb.), cored and cut into 1-½-inch florets
    • 3 sprigs fresh thyme
    • 1 medium yellow onion, small diced
    • 4 cups grated sharp or extra-sharp white Cheddar (about 14 oz.)
    • 1/8 tsp. cayenne

Bring a large pot of salted water to a boil. Boil the cauliflower until tender, about 4 minutes. Drain and let cool slightly. Trim the stems from 18 of the cauliflower pieces and cut the crowns into mini florets about 1/2 inch wide; set aside. Reserve the trimmed stems with the remaining larger p...

View full recipe at Fine Cooking


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