Cauliflower Soup from a Vermont Kitchen
Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
A hearty, creamy, soup flavored with extra sharp cheddar cheese.
  • 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
  • ¼ cup (48g) rice
  • Pinch of cayenne pepper
  • ¼ teaspoon grated nutmeg
  • 1 - 12-ounce can evaporated milk
  • 1 cup (90g) grated cheddar cheese plus ¼ cup (22g) for garnish
  • Ground black pepper
  1. Melt butter in a medium stockpot, and sauté onions, carrots and garlic for ten minutes.
  2. Add cauliflower, chicken broth and rice to the pot.
  3. 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.
  4. Remove pot from stove, use an immersion blender to puree the soup.
  5. Stir in cayenne, nutmeg, evaporated milk and cheddar cheese.
  6. Heat soup, over low heat, stirring constantly, until the cheese has melted and the soup is steaming, do not boil.
  7. Add a grind of pepper and top each serving with a generous sprinkle of cheese.
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.!
Recipe by Honest Cooking by Mercato Fabbrica at