Cheesy Cauliflower Confettti Soup
Flavored with rich cheese & cumin, then dotted with chopped red pepper & carrot chunks, this Cheesy Cauliflower Confetti Soup tastes as good as it looks.
Ingredients
- 2 T butter or oil
- 1 small onion
- 3 cloves garlic
- 1/3 cup flour
- 1 teaspoon cumin
- ½ teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 4 cups chopped cauliflower about 1 head
- 5 c vegetable broth or chicken
- 1 red pepper cut into ¼ inch cubes
- 1 cup carrot shreds half a 10 ounce bag, chopped into shorter pieces
- 1 cup half and half
- 2 cups grated fontina cheese or other good melting cheese
- salt to taste my broth was unsalted, so I added quite a bit
Instructions
- Melt butter in large saucepan. Add onion and garlic and sauté until tender. Stir in mustard, cayenne and cumin.
- Add flour and stir until completely combined. Add broth slowly, a half cup to a cup at a time, whisking to keep flour lumps from forming.
- When flour is incorporated bring back to a boil, add cauliflower and stir until slightly thickened and cauliflower is tender. Using a standard or immersion blender, puree some of the cauliflower until it is a consistency you like (I puree half to 2/3).
- Add carrots and red pepper and simmer until tender, about 5 minutes.
- Stir in half and half, then add cheese in handfuls, stirring to melt. Taste and adjust salt.
- Serve warm.
Nutrition
Calories: 278kcal
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