This recipe is AMAZING! So close to the real deal. A fabulously creamy soup great for fall.
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1. Melt butter in large stock pot. Add chopped onion and garlic and salt. Sauté for approximately 10 minutes over medium heat until onion gets golden translucent in color.
2. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
3. Slowly add Half and Half along with milk, stir entire time. Following the milk, gradually add water and chicken broth stirring constantly.
4. Add chopped cauliflower and heat until boiling. Reduce heat and simmer, covered, until cauliflower is tender (approx. 15 minutes).
5. Place contents of pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
6. Return cauliflower mixture to pot; add cheese and heat over medium heat until hot enough to melt cheese. Add mustard and stir until smooth.
7. Serve soup topped with a little cheese for garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (751g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 572 | ||
Calories from Fat: 371 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.3g | 55 % | |
Saturated Fat 25.7g | 129 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 125.6mg | 39 % | |
Sodium 546.9mg | 19 % | |
Potassium 1200.4mg | 32 % | |
Total Carbohydrate 31.3g | 9 % | |
Dietary Fiber 7.6g | 31 % | |
Sugars, other 23.7g | ||
Protein 24g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 572
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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