Pam's Curried Cheddar and Cauliflower Soup

2
Pam Ellingson

By
@wmnofoz

Made this for supper cause I had a half head of cauliflower and really wanted to make some soup for this cold day. I made this by guess and by golly, but have recorded the ingredients as I remember them. It is a simple cheesey sauce soup base with cauliflower. That is a slice of my Asiago and Rosemary Beer Batter Bread with the bowl of soup. They were great together.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4 to 6
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 1/2 large
    head cauliflower (salt and pepper)
  • 1/4 c
    butter
  • 1
    shallot, very finely minced
  • 1/2 c
    celery, very finely chopped
  • 1/2 c
    leek, very finely chopped
  • 1/4 c
    flour
  • 3 to 5 c
    milk
  • 1/2 c
    cream
  • 1 or 2 dash(es)
    hot pepper sauce
  • 1/8 tsp
    garlic powder
  • 1/4 to 1/2 tsp
    mild curry powder
  • 8 to 12 oz
    shredded cheddar cheese ( i used the larger amount of medium cheddar)
  • ·
    seasoned salt and pepper to taste

How to Make Pam's Curried Cheddar and Cauliflower Soup

Step-by-Step

  1. Rinse and drain the cauliflower leaving some water on it, salt and lightly pepper all sides, place in a microwaveable dish, cover and microwave on high for 3 to 4 minutes. Let rest until needed. (This allows residual heat to cook it further. If it is not quite tender enough, the additional simmering will finish it. If it is a very large head, or you want it very tender, you might want to cook it for 5-6 minutes in the microwave.)
  2. In a large saucepan, melt butter and add finely chopped vegetables. Cook over med heat until tender and translucent. Add flour and cook for 2 to 3 minutes to avoid raw flour taste.
  3. Add milk, cream and seasonings. ( I gave a wide range of measure for the milk because some people like thick soup, some thin. The cheese will also add some thickness and texture, so it is up to you to determine how much milk to use.)
    Stir and cook over medium heat until thickened. Add cheese and stir until melted.
  4. Chop cooked cauliflower into large bite sized pieces, and add to cheese soup base. Simmer on low for 10 minutes, stirring occasionally to prevent scorching. Taste and adjust seasonings. Serve hot with a sprinkling of chopped chives or parsley for color.

Printable Recipe Card

About Pam's Curried Cheddar and Cauliflower Soup

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy



Show 13 Comments & Reviews

17 Sweet and Savory Butternut Squash Recipes

17 Sweet and Savory Butternut Squash Recipes


All hail fall’s favorite veggie – butternut squash! Well, technically it’s a fruit because of its seeds but most treat it a vegetable. Come cooler weather this sweet and nutty winter squash first makes an appearance on our produce shelves. Super versatile, butternut squash can be stuffed for a main meal, incorporated into a quick […]

20 Dinner Ideas for When You Don’t Know What to Make

20 Dinner Ideas for When You Don’t Know What to Make


Ever feel like your weekly menu is stuck in a rut? We’re here to help. These family tested and approved recipes will shake up your kitchen and be a hit at your dinner table. Easy to make and oh-so-yummy, check out these tried and true dinner ideas for when you don’t know what to make!

What to Cook in September

What to Cook in September


Fall is finally here – which means some of our favorite produce is in season. Apple, pumpkin, brussels sprouts, potatoes, zucchini, and more make up some delicious recipes that you need to make this September. From soups to pies to pasta dishes, these fall dishes need to be in your recipe box.