Ingredients
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2 tablespoons butter
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1 medium onion, chopped
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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2 cups milk
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1 (14 ounce) can chicken broth
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1 head cauliflower, cut into 1-inch chunks
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1 teaspoon Dijon mustard
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1 (8 ounce) package sharp cheddar cheese, shredded about 2 cups
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1/2 teaspoon red pepper flakes
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1 1/2 cups water
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1 garlic clove, minced
Instructions
- In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt and garlic; cook 2 minutes, stirring frequently.
- Stir in milk, chicken broth, red pepper, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
- In blender or with immersion blender blend cauliflower mixture at low speed until very smooth.
- Return cauliflower mixture to saucepan. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.