Mac and Cheese Cauliflower Soup

Mac and Cheese Cauliflower Soup

Scarlett and I have been creating a lot of recipes lately. It’s likely the fact we have so much more time at home and because we’ve gotten sick of a lot of our regular dishes. I guess that’s what an abundance of cooking at home will do to you when it’s a global pandemic.

The bright side of all this time in the kitchen is this soup. It was a whim that I added the pasta. It was some extra stashed away in the fridge and Scarlett suggested we toss it in. After a few days of big carbs dishes, we laughed that it was our way of making the soup more like the Mac and cheese we’d just binged ourselves on for a few days. It’s made a great companion for Scarlett to take to school for her lunches. And it made an even better cold, Winter night dinner.

Photo by Ashley van der Laan

Mac and Cheese Cauliflower Soup

Makes: 6-8 servings
Prep Time 30 minutes
Cook Time 1 hour

Ingredients
  

  • 2 tbsps unsalted butter
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 head of cauliflower, cut into bite-size florets
  • 1 tsp fresh chopped thyme, extra for garnish
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 tbsps all-purpose flour
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 cups cooked pasta
  • 1 3/4 cups grated cheddar cheese

Instructions
 

  • Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes.
  • Add the cauliflower, thyme, salt and pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes.
  • Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 25 – 30 minutes.
  • Use an immersion blender to puree soup until smooth or, working in batches, transfer the soup to a blender and puree.
  • Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.
  • Stir in the cooked pasta. Serve with more fresh thyme.

You might also like

Fall

Pumpkin Flan

I love any holiday that involves eating for several hours (with a glass or two of wine.) What I particularly love is a holiday from home that I can share

By Ingredient

Lisa’s Letters Home: Throw a Pizza on the Barbie!

Our BBQ has been our good friend lately. It’s been far too hot to turn on the oven or cook anything on the stovetop, so we’ve been firing up the

Fall

Sweet Potato and Carrot Stew with Rosemary Biscuits

This casserole is a mammoth vegetarian meal, and made its debut on Global’s The Morning Show today. If you want a hearty meal that comes with it’s own buttery biscuit,

0 Comments

No Comments Yet!

You can be first to comment this post!

Leave a Reply

Recipe Rating