Cauliflower Cheddar Ale Soup (10 Days of Family Friendly Soups)

This series: I've made a lot of soup in the past few years.  I've come to know what my family will eat and what they won't.  Why don't you put my experience to work for you?!  Hope you find something tasty!  (I think you will!)

10 Days of Family Friendly Soups :: Day 3

This soup started out as a fairly bland cauliflower soup recipe from a website that is no longer up and running.   So... since the website is dead, and I made some significant changes to it - like adding beer - I feel ok claiming it as my own :)  

Cauliflower Cheddar Ale Soup

Ingredients

3 T. unsalted butter

1 large onion, peeled and diced

1/4 c. flour

2 cups milk (any variety; I use skim)

1 1/2 c. water

2 c. vegetable broth

2 heads cauliflower, chopped (plus more to roast and add as a garnish)

2 tsp. Dijon mustard

16 oz. white cheddar cheese, shredded

8 oz. beer

several shakes of adobo seasoning (name brand is fine or get a recipe to make your own here if you prefer - if you make your own, blend it in a mini food processor for a great consistency and blend)

salt/pepper to taste

Instructions

In a large pot, melt butter.

Add the onion and cook until soft and translucent, about 5 minutes.

Add the flour.  Stir constantly until until the flour is a light gold, about 3-4 minutes.

While stirring continuously, slowly add the milk, water, and broth.

Add the chopped cauliflower and bring to a boil.

Cover, reduce heat to low, and simmer until the cauliflower is tender, about 15 minutes.

Puree the entire soup.  (I recommend a hand-held immersion blender.)

Once completely blended and creamy, add the mustard and shredded cheese.  Stir until cheese is melted.

Stir in adobo seasoning, salt, and pepper to taste.

Add beer and stir through.

Notes

Serve with roasted cauliflower garnish, additional shredded cheese, and whole wheat croutons.

Also tastes delicious with crumbled bacon (but I've even known to put bacon on random stuff like chocolate pancakes, so....)

This soup freezes well.  It's unlikely that it would need any thinning after defrosting, but if it does, simply add a splash of broth, stock, or milk to thin to desired consistency.  After it's heated through, you may want to give it another go around with the immersion blender... if you have one.

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* Note: when the 10 Days Series is over, all soup recipes will be available on 

The Soup Savvy Page at the top.  So please feel free to Pin them now, or come back and visit the soup page another time!  You won't miss out on anything!