Chunky Cauliflower and Cheese Soup

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time:

Cook Time:

Total Time:

Servings: 1 serving

Calories: 1,637 kcal per serving

Ingredients

1. Heat up the oil in the large pot on medium heat. Add the chopped shallots and chopped carrots. Cook for a few minutes, until the carrots are getting soft.
2. Chop the cauliflower into small chunks and add to the pot. Saute for about 5-10 minutes. Flavor with salt and fresh cracked pepper.
3. Add the stock, just enough to barely cover the veggies. (about 2 cups) Cook until the veggies are soft.
4. In a separate small sauce pan, melt the butter.
5. Sprinkle the flour over the melted butter and stir to combine.
6. Very slowly, pour in the milk while whisking continuously. Keep whisking until the mixture starts getting thick.
7. Pour the milk mixture into the soup. Mix well.
8. Add the shredded sharp white cheddar cheese and mix until combined.
9. Stir in the fresh chopped dill weed.