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Friday, November 25, 2011

Cheesy Cauliflower Soup

After a BIG Thanksgiving meal yesterday, a yummy warm soup will hit the spot today. I love soup....especially creamy or cheesy soups...for some reason, they have "comfort food" written all over them. This soup is perfect for a cold day, wrapped up in a blanket with a good book or movie on the television.....which makes it perfect for today since you need a break from all the holiday cooking. This Cheesy Cauliflower Soup is full of rich, smooth, cheesy goodness!! Its definitely on my list of FAVORITE soups! I'm sure after you give it a try, it will be on yours too.

Cheesy Cauliflower Soup
1-2 heads cauliflower, chopped (not into small pieces..you want it chunky)
9 c. water
2-3 T bouillon granules
1 cube butter
1 t. onion powder
1 c. flour
2 c. heavy cream
2 c. shredded cheddar cheese (don't use the PRE-shredded cheese, it will make your soup go grainy... shred it fresh)
16 oz. Velveeta (not generic, it doesn't melt creamy like Velveeta does)

In a large sauce pan, bring water to a boil. Add bouillon granules and cauliflower. Reduce heat and simmer for 10-15 minutes. In a frying pan, melt butter. Add onion powder and flour, stir to form a thick paste. Add cream and whisk until thick and smooth. Add cream mixture to the cauliflower mixture. Leave heat on low-medium and add shredded cheese and Velveeta, stirring constantly until melted. DO NOT bring soup to a boil after adding the cheese, as this will curdle your cheese's and make your soup grainy and nasty. Keep soup on a low heat until cheese is completely melted. Serve immediately. Serve in bread bowls, if desired (I prefer mine that way), OR in a bowl, topped with shredded cheese. Mmmmmm!!!!

Julie~

1 comment:

  1. We made this a while back, but I forgot to come back and tell you how AMAZING it was.

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