Terrie Hoelscher Recipe

By Terrie Hoelscher Blessed1

6 - 8
20 Min
30 Min

This is the BEST soup I've ever eaten, bar none! You could also make it substituting broccoli or brussels sprouts for the cauliflower. Even ppl who do not like cauliflower tell me they LOVE this soup ....


1/2 stick
unsalted butter
1/4 c
diced onion
1/4 c
1 tsp
14 1/2 oz
low sodium chicken broth
1 1/2 c
cauliflower head, about 2.5 pounds, cut in small pieces
2 c
2% milk
1 tsp
dijon mustard
8 oz
extra sharp cheddar cheese (2 cups shredded)

Directions Step-By-Step

NOTE: It helps to have everything pre-measured and lined up before you start, so you're not running all over the kitchen cutting and measuring, instead of paying attention to the stove. LOL!
In large non-stick saucepan, melt butter over medium-low heat.
Add onion and cook until golden, about 10 minutes, stirring occasionally. Don't let it burn!
Stir in flour and salt; cook 2 minutes, stirring constantly. This is your roux; don't let it stick or burn!
Gradually stir in chicken broth, stirring constantly to avoid lumps. When smooth, slowly add the 1-1/2 cups of water, continuing to stir.
Add cauliflower pieces and heat to a very light simmer. Cover and turn heat to LOW, to a bare simmer, until cauliflower is very tender, at least 20 minutes. Stir FREQUENTLY.
When cauliflower is very tender and mushy, add the milk and stir it in well. Bring entire mixture back up to temperature, but do not boil or allow milk to scorch.
In a blender [with inner lid of cover removed to allow steam to escape], blend cauliflower mixture at low speed in small batches, until very smooth.
NOTE: You might prefer to leave some of the cauliflower florettes in there, instead of pureeing all of them. I save some aside, and just give them one quick mash w/ a hand masher. That leaves a little bit of 'texture' to the soup. But it is excellent in its pureed form, too.
Return the entire mixture to saucepan; bring back up to temperature, until hot, stirring frequently. Don't let it boil.
Remove saucepan from heat. Stir in dijon and 1-1/2 cups of the cheese until melted and smooth.
Serving Ideas: Garnish soup with remaining cheese and serve right away with a hearty salad.
Serve with a warm, thick, chewy baguette. Great for a bread dipper!
Per Serving (excluding unknown items): 225 Calories; 16g Fat (64.9% calories from fat); 12g Protein; 8g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 593mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : Use a cauliflower that is about 2.5 pounds.
8-ounces of shredded cheese = 2 cups.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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Nancy J. Patrykus Finnjin
Mar 9, 2012
As an Ex-Cheese-Head from Wisc.
This soup is superb!!
The added Dijon mustard,really sets it off!
Top rating!! *******
love it and the picture!!............. YUMMY
Terrie Hoelscher Blessed1
Dec 6, 2011
I just made some butternut squash last night! Absolutely delicious! I'm so glad I have leftovers for tonight! ha!
Just a hint on my cauliflower soup: I tried it several ways, before reaching this recipe. One time, I used olive oil instead of the butter, thinking I'd do it more "healthy" ... NOT! It was not good at all. Some other changes along the way, and found this to be "it" (comparing it to Zuppa's, in Salt Lake City ...da bomb, for soups!) So, I wouldn't make any changes to it the first time; then you might like to tweak it w/ "this or that". Just a suggestion. :o)
Heidi Hoerman heidicookssupper
Dec 6, 2011
Mustard powder is the secret for cheddar biscuits. I love to take a Jiffy buttermilk biscuit mix, add about 1/2 teaspoon of mustard powder and then a bunch of chopped/crumbled cheddar. Great with soup, too. I just ate the last of the cauliflower leftovers and am thinking that butternut squash in the fridge needs to get "soup-ified." Next time I get a brick of cheddar, I'll be making your soup.
Terrie Hoelscher Blessed1
Dec 6, 2011
Yah, it does ... I'm drooling here for some of this soup. Think I'm gonna make some of yours first, before I make this again. Hubby gets mine about every third week around here in the winter. We both love it, but a change might be nice. :o)
I keep soup going in my crock pot a good deal of the time here, in cold weather. It just makes HOME, for me!
Heidi Hoerman heidicookssupper
Dec 3, 2011
Mustard just makes the cheddar sing!!