adapted from Everyday Food
Prep and cook time: 45 minutes
(cauliflower: 1.49, bullion cubes: .25, onion: .15, cheddar: 1.00, butter: .10)
Note: I recommend using homemade broth or a lower sodium broth. Not because I am Mrs. Healthy Pants, but because I found ours a little on the salty side and wish I'd toned it down a bit.
Another Note: I pureed this and made it perfectly smooth. However, if you're serving grown-ups or other individuals who might actually enjoy a bit of texture, you might want to set aside 1 C of the soup before pureeing and then add it back in at the end, so as to have a bit of texture in your soup.
3 Tbs butter (unsalted)
1 medium yellow onion, sliced
1 medium head cauliflower cut into 1-2 inch pieces
4 C low-sodium chicken broth
1 C water
1 1/2 C shredded cheddar (about 5 1/2 oz)
garnish with pepper, cayenne pepper, smoked paprika (my newest love), or something perky and green
Melt butter in large pot and throw onions in. Let them soften up a bit and then add cauliflower. Cook until the cauliflower has a bit of color to it. (Alternately, you could probably roast your cauliflower as your onion softened on the stove). Add water and broth and cook for 20-30 minutes or until it's totally soft.
Let it cool for a few minutes and then puree. (If you'd like it a bit chunky, reserve some of the cauliflower and add it back at the end.) You can do this with an immersion blender or by putting it in a regular blender. (If using a regular blender, be sure it's not crazy hot and hold a hot pad over the top of the blender to keep it from exploding out of the darn thing.)
Put it back on the stove and add the shredded cheese. Stir gently until the cheese is all melted. Then garnish with pepper or something red or something green.
See post for ideas about how to rock your soupy world if you're the type of person to do so.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com