Cauliflower and White Cheddar Chowder
Prep Time: 10 – 15 min.
Cook Time: 30 min.
This chowder gets its silky, creamy texture from pureeing the tender cauliflower, making it a great choice if you’re eating lighter. There’s just one serving of cheese per serving of soup, including what’s sprinkled on top. Besides, adding a little sprinkle of shredded cheese — especially a really flavorful aged white Oregon cheddar — helps you feel like you’re indulging a little even when you’re really just eating a bowl of vegetable soup! Serve with crusty whole-grain bread and a salad for a satisfying meal.
2 tablespoons butter (or olive oil)
1 medium onion, chopped
2 cloves garlic, mince
1 medium head cauliflower, coarsely chopped
2 cups low-sodium chicken or vegetable broth
3 cups 2% milk
2 teaspoons kosher salt
1 tsp Dijon mustard
¼ teaspoon each ground nutmeg, curry powder, and white pepper
2 cups (8 oz) aged white cheddar cheese, shredded
Cayenne pepper or paprika to sprinkle on top (optional)
- Melt the butter over medium heat in a large heavy-bottomed pot (a Dutch oven is nice for this), then sauté the onions and garlic until the onions are a bit translucent and fragrant.
- Add the cauliflower, broth, milk, salt, mustard, and spices and stir. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the cauliflower is tender.
- Puree with soup with an immersion blender until velvety and smooth (if you want to keep a little texture to the soup, scoop out about a cup of cauliflower with a slotted spoon before pureeing and then stir it back in afterward). Stir in half the cheese until it’s fully melted and the soup is heated through, then ladle into bowls and top with the remaining cheese and a sprinkle of cayenne or paprika.
Recipe and photo by Heather Arndt Anderson at voodooandsauce.com