I have a few recipes that I laughingly refer to as “almost famous” because they are the ones that I always get requests for. This is one of them. I have been making this soup for so many years that I can’t remember ever NOT making it. My recipe was also included in the cookbook my kids elementary school published way back in the 80’s. So that gives this recipe an extra boost of “almost famous!” You can easily double this recipe which I did for many years when my family was home. Now it makes the perfect amount for Dan and I to have a couple of bowls apiece. My soup season starts right now, in September and for us Northerners, cauliflower is just coming into its own this month. I love cauliflower but even if you don’t I bet this soup will change your mind!
Cream Of Cauliflower Soup
Ingredients
- 3 TBSP onion finely chopped
- 1/2 Cup Butter
- 1/4 Cup Flour
- 2 Cups Half n Half
- 2 Cups Chicken Broth or Bouillon in a pinch
- 1/2 Tsp Salt
- 1/4 Tsp Garlic Powder
- 1/2 Tsp dried Basil
- 3 Cups Cauliflower chopped into bite size florets
- 1 Cup Cheddar cheese Shredded- I like a nice sharp cheddar!
Instructions
- Saute' the onions in butter in a large saucepan until tender but not brown. Add the flour whisking until smooth. Cook for one minute over low heat stirring constantly to prevent burning. Gradually add the Half n Half and the Chicken Broth. Cook over medium heat, stirring constantly until the mixtures thickens and bubbles. Stir in the salt, garlic powder and basil. Add the cauliflower, reduce the heat to simmer, cover let cook for 15 minutes until tender. Add the cheddar cheese and stir until melted. Serve 'er up and enjoy!
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