For a hearty vegetarian soup nothing beats a good chowder thickened with potatoes. This version is primarily cauliflower but is enhanced by hot smoked paprika and smoked cheddar for something a bit different.
Smoky Cauliflower Cheddar Soup
(serves 4)
1 tablespoon olive oil
1 small onion, minced
1 teaspoon salt
1/2 teaspoon hot smoked paprika
1 clove garlic, minced
1 cauliflower, cut into small florets
1 1/2 cups peeled and diced potato
7 cups stock or water
1/4 cup grated smoked cheddar
1/4 cup grated mozzarella
3 scallions finely minced
1/2 cup milk
salt and white pepper to season
1. Heat a heavy medium saucepan to medium low heat. Add the olive oil and onion and sweat until soft. Add the salt, smoked paprika, and garlic and stir for 3 minutes.
2. Stir in the cauliflower, potato and water or stock and bring to simmer. Simmer until potatoes and cauliflower are soft.
3. Puree two thirds of the soup in a blender or by using an immersion blender. Return to the pot.
4. Add the milk and the scallion and bring to a gentle simmer. Slowly stir in the grated cheese. Season to taste with salt and pepper.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time:45 minutes
{ 3 comments… read them below or add one }
Your soup looks delicious!
Made this for dinner last night as I had some cauliflower and potatoes to use up. Used some smoked cheddar made at our local market and it was fantastic with some smoked cheddar biscuits on the side!
Awesome! Homemade biscuits on the side? Your lucky husband.