Description
A hearty, creamy, soup flavored with extra sharp cheddar cheese.
Ingredients
Scale
- 4 Tablespoons (60g) butter
- 1 medium onion, chopped
- 2 carrots, peeled and grated
- 1 clove garlic, minced
- 1 head cauliflower, chopped
- 2 – 14 ounce cans (840ml) chicken broth
- 1/4 cup (48g) rice
- Pinch of cayenne pepper
- 1/4 teaspoon grated nutmeg
- 1 – 12-ounce can evaporated milk
- 1 cup (90g) grated cheddar cheese plus 1/4 cup (22g) for garnish
- Ground black pepper
Instructions
- Melt butter in a medium stockpot, and sauté onions, carrots and garlic for ten minutes.
- Add cauliflower, chicken broth and rice to the pot.
- Bring mixture to a boil and then lower heat to medium. Cover the pot and simmer for fifteen minutes, until the cauliflower is very tender and rice is cooked.
- Remove pot from stove, use an immersion blender to puree the soup.
- Stir in cayenne, nutmeg, evaporated milk and cheddar cheese.
- Heat soup, over low heat, stirring constantly, until the cheese has melted and the soup is steaming, do not boil.
- Add a grind of pepper and top each serving with a generous sprinkle of cheese.
Notes
Substitute vegetable broth for the chicken broth to make vegetarian soup. I use extra sharp Vermont cheddar cheese because I love it and I am a Vermonter, but any sharp cheddar will work.!
- Prep Time: 10 mins
- Cook Time: 30 mins