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cheesy dilly cauliflower soup by maggie

a recipe by
Maggie M
In The Kitchen, OH

I love a nice big steaming bowl of Cauliflower Soup .. but the recipes I've tried just didn't quite have that certain something. So I messed around until I came up with this combination and have stuck with it for quite a few years. With the cooler weather coming soon I thought now would be a good time to share this recipe with you.

method Stove Top

Ingredients For cheesy dilly cauliflower soup by maggie

  • 4 c
    cauliflower - cut into tiny pieces
  • 1/4 c
    finely diced celery
  • 2 Tbsp
    grated carrot (either with or without the peel)
  • 2 c
    filtered water
  • 1 Tbsp
    better than boullian - roast chicken flavor
  • 3 Tbsp
    all purpose flour
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
    dill weed
  • salt and pepper to taste
  • 3 Tbsp
  • 2 c
    whole fat milk
  • 1-1/2 c
    shredded sharp cheddar ( white if you can find it just for the color)
  • additional salt, pepper and dill weed for garnish
  • toasted croutons for garnish
  • chopped chives for garnish

How To Make cheesy dilly cauliflower soup by maggie

  • 1
    Get your vegies prepped. Cut that cauliflower into small pieces but do not "rice" it.
  • 2
    Bring the water to a boil and add the Better Than Boullian and stir. Drop the vegies into the water, cover and lower heat. Cook until tender - about 10 - 15 minutes.
  • 3
    Turn off heat. DO NOT DRAIN. Take a masher and press down on the vegies. You want a "rough" mash and not a smooth mash. Set aside.
  • 4
    In a small bowl mix together your flour, cayenne, dill, salt and pepper and set aside. In a medium pot melt the butter.
  • 5
    In a medium pot melt the butter over medium heat. When the butter is melted, sprinkle in the flour mixture and begin to stir using a whisk. Continue stirring so the mixture does not burn. Do this for about 3 minutes so the flour is well incorporated into the butter.
  • 6
    Pour about 1/3 of the milk into the flour mixture and stir. When it begins to thicken pour another 1/3 of the milk into the mixture and finally the last of the milk mix well.
  • 7
    Take about 1/3 of the shredded cheese and drop it into the hot milk and whisk until it is all melted. Add another 1/3 of the cheese and repeat until all the cheese is in the milk and has melted.
  • 8
    Pour your hot cheese mixture over top of your cooked vegies and stir gently.
  • 9
    Ladle into bowls and top with croutons, more dill weed and a few chives.
  • 10
    NOTE: If you must have meat .... ham or smoked sausage goes really well in this soup. Cut the meat into bite size pieces and add it just before combining the cheese sauce with the vegies.