Creamy Cauliflower Cheddar Soup


For the croutons:

About 6 oz. whole grain bread, cut into ½-inch cubes

2 tbsp. unsalted butter, melted

2 tbsp. olive oil

1 tbsp. Dijon mustard

Kosher or sea salt

For the soup:

2 tbsp. unsalted butter

2 shallots, minced

1 medium yellow onion, chopped

Kosher or sea salt

1 medium potato, peeled and diced into ¼-inch cubes

2 cloves garlic, minced

3½ cups vegetable broth

½ head cauliflower, chopped into small florets

2/3 cup shredded sharp cheddar cheese, plus more for garnish

2 tsp. Dijon mustard


To make the croutons, preheat the oven to 350˚ F.  Add the bread cubes to a medium bowl and toss with the melted butter, olive oil, and mustard until evenly coated.  Spread the bread cubes out in an even layer on a baking sheet and sprinkle with the salt.  Bake for 10-15 minutes or until crunchy.

Meanwhile, melt the butter in a large pot or Dutch oven over medium-high heat.  Add the shallots and onion and cook, stirring occasionally, until slightly softened, about 4-5 minutes.  Season with salt, then mix in the potato, garlic and vegetable broth.  Cover the pot and bring to a boil.  Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender.  Add the cauliflower and cook about 5-6 minutes more, until the cauliflower is tender.  Stir in the cheese and mustard.  

Puree with an immersion blender (or a food processor, vented to allow the steam to escape).  Mix in additional water or broth if the soup is too thick.  Season with additional salt to taste.  Serve warm topped with additional shredded cheese and the croutons.

Printed from Annie’s Eats