Cauliflower Soup from a Vermont Kitchen
5.0 from 1 reviews
Recipe type: Soup
Author: Carol Egbert
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 6
A hearty, creamy, soup flavored with extra sharp cheddar cheese.
  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!
Recipe by Vermont food from a country kitchen - Carol Egbert at