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Cauliflower Cheese Soup on a plate
Andrew Fowler

Cauliflower Cheese Soup

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 large cauliflower about 2 lbs trimmed, cut into 1-inch florets
  • 2 tbsp olive oil
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tbsp unsalted butter
  • 1 small yellow onion diced
  • 3 cups low-sodium vegetable broth
  • 1 tbsp Dijon mustard
  • 1 1/2 cups whole milk divided
  • 6 oz Gruyère finely grated

Method
 

  1. Heat oven to 425°F. Toss cauliflower with oil, 1/2 teaspoon salt, and pepper on a large sheet. Roast 25 to 30 minutes until tender with browned edges, turning once.
  2. Meanwhile, melt butter in a soup pot over medium; cook onion 7 minutes. Add broth, mustard, and remaining salt; gently simmer 10 minutes.
  3. Reserve 1 1/2 cups small roasted florets. Simmer remaining cauliflower in broth 5 minutes. Remove from heat; blend smooth with an immersion blender.
  4. Add 1 cup milk; heat gently 2 minutes. Turn off heat; wait until bubbling stops. Stir in Gruyère by small handfuls until melted.
  5. Add remaining 1/2 cup milk to loosen. Divide among 6 bowls; top each with reserved florets.