Cheesy Cauliflower Soup Recipe - The Washington Post

August 2024 · 2 minute read
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This soup takes inspiration from Welsh rarebit, a classic pub dish of piping hot cheese sauce spiked with beer spooned over thick toast. Here, the cauliflower gets the rarebit treatment, resulting in a soup that is cheesy and slightly bitter from the dark beer.

Storage: Cooled soup can be stored in the refrigerator in an airtight container for up to 3 days.

From Bring It! columnist Cathy Barrow.

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Ingredients

measuring cup

Servings: 8 (makes 3 quarts)

Directions

  • Step 1

    In a 5-quart stock pot over medium heat, heat the olive oil until shimmering. Add the onion and 1/2 teaspoon salt, stir and cook until the onion turns slightly golden, about 10 minutes. Add the cauliflower, stir everything together to coat with the oil, cook for an additional 3 to 4 minutes, add the broth and bring to a boil. Reduce the heat to medium-low so the liquid is just simmering. Cover the pot and cook until the cauliflower is fork-tender, 7 to 10 minutes.

  • Step 2

    While the cauliflower cooks, in a small saucepan over medium-high heat, melt the butter until foaming. Sprinkle the flour over the melted butter and whisk until smooth, forming a roux. Reduce the heat and continue to whisk until the roux turns golden brown, about 7 minutes. Add the warmed milk in a stream, whisking until thick and smooth. Add the beer, whisking until smooth, and bring to a simmer, warming just until the bubbles have dispersed, 2 to 3 minutes.

  • Step 3

    Using a rubber spatula, scrape the beer sauce into the soup and stir until smooth. Add the remaining 1/2 teaspoon salt, the thyme, Worcestershire, mustard, black pepper and cheese. Stir and heat until a silky cheese soup surrounds the cauliflower, 3 to 4 minutes. Serve hot.

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    Nutritional Facts

    Per serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Bring It! columnist Cathy Barrow.

    Tested by Cathy Barrow.

    Published February 20, 2020

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