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pam's curried cheddar and cauliflower soup

(1 rating)
wmnofoz avatar
Recipe by
Pam Ellingson
@wmnofoz
Wichita, KS

Made this for supper because I had a half head of cauliflower and 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 cheesy sauce soup base with cauliflower. That is a slice of my Asiago and Rosemary Beer Batter Bread with a bowl of soup. They were great together.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For pam's curried cheddar and cauliflower soup

  • 1/2 lg
    head cauliflower
  • salt, to taste
  • black pepper, to taste
  • 1/4 c
    butter
  • 1 lg
    shallot, very finely minced
  • 1/2 c
    very finely chopped celery
  • 1/2 c
    very finely chopped leeks
  • 1/4 c
    all-purpose flour
  • 3 - 5 c
    milk
  • 1/2 c
    cream
  • 1 - 2 dash
    hot pepper sauce
  • 1/8 tsp
    garlic powder
  • 1/4 - 1/2 tsp
    mild curry powder
  • 8 - 12 oz
    shredded cheddar cheese

How To Make pam's curried cheddar and cauliflower soup

  • 1
    Rinse and drain the cauliflower leaving some water on it.
  • 2
    Salt and lightly pepper all sides.
  • 3
    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.
  • 4
    In a large saucepan, melt butter.
  • 5
    Add finely chopped vegetables. Cook over med heat until tender and translucent.
  • 6
    Add flour and cook for 2 to 3 minutes to avoid raw flour taste.
  • 7
    Add milk, cream, garlic powder, curry powder, and hot pepper sauce. Stir and cook over medium heat until thickened. I gave a wide range of measures 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.
  • 8
    Add cheese and stir until melted.
  • 9
    Chop cooked cauliflower into large bite-sized pieces.
  • 10
    Add to the cauliflower soup base. Simmer on low for 10 minutes, stirring occasionally to prevent scorching. Taste. Salt and/or pepper if needed.
  • 11
    Serve hot with a sprinkling of chopped chives or parsley for color.
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