Creamy Cauliflower Chowder
eatoplan
October 21, 2024
- Saute the Vegetables:
- In a large pot, melt butter over medium heat. Add minced garlic, chopped onion, and cauliflower florets. Saute for about 5 minutes, stirring occasionally, until the cauliflower starts to brown and the onions soften.
- Make the Base:
- Sprinkle in the flour, chicken bouillon, ground mustard, paprika, and salt. Stir well to coat the cauliflower and onion mixture evenly with the seasonings.
- Gradually pour in 2 cups of milk, stirring constantly to combine everything. Bring the mixture to a gentle boil, then reduce heat and simmer for about 10 minutes, or until the cauliflower is soft.
- Blend the Soup:
- Transfer the mixture to a blender and blend until smooth (work in batches if needed). Alternatively, use an immersion blender directly in the pot.
- Once smooth, pour the mixture back into the pot.
- Finish the Soup:
- Add the remaining 2 cups of milk and stir. Gradually add the Parmesan and cheddar cheeses, stirring until fully melted and the soup is heated through.
- Serve:
- Ladle the soup into bowls and top with crumbled bacon, crunchy croutons, and extra cheese for a delicious garnish.
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Ingredients:
Adjust Servings
| 2tbsp butter | |
| 4cup cauliflower 1 head chopped | |
| 1cup cheddar cheese | |
| 2cubes chicken bouillon | |
| 8slices bacon cooked | |
| 8servings croutons | |
| 0.25cup flour | |
| 2tsp garlic | |
| 2tsp ground mustard | |
| 5cups milk | |
| 0.5cup onion | |
| 1tsp paprika | |
| 1cup parmesan cheese | |
| 1tsp salt |
Directions
1.
Saute the Vegetables
In a large pot, melt butter over medium heat. Add minced garlic, chopped onion, and cauliflower florets. Saute for about 5 minutes, stirring occasionally, until the cauliflower starts to brown and the onions soften.
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2.
Make the Base
1. Sprinkle in the flour, chicken bouillon, ground mustard, paprika, and salt. Stir well to coat the cauliflower and onion mixture evenly with the seasonings. | 2. Gradually pour in 2 cups of milk, stirring constantly to combine everything. Bring the mixture to a gentle boil, then reduce heat and simmer for about 10 minutes, or until the cauliflower is soft.
Mark as complete
3.
Blend the Soup
1. Transfer the mixture to a blender and blend until smooth (work in batches if needed). Alternatively, use an immersion blender directly in the pot. | 2. Once smooth, pour the mixture back into the pot.
Mark as complete
4.
Finish the Soup
Add the remaining 2 cups of milk and stir. Gradually add the Parmesan and cheddar cheeses, stirring until fully melted and the soup is heated through.
Mark as complete
5.
Serve
Ladle the soup into bowls and top with crumbled bacon, crunchy croutons, and extra cheese for a delicious garnish.
Mark as complete
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