Ingredients:

  • 4 Tbsp Unsalted Butter, divided
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 large head Cauliflower (approx. 2.5 lbs), cut into 1-inch florets
  • 6 cups Chicken or Vegetable Stock (low sodium)
  • 1/2 tsp Dried Thyme
  • Sea Salt and Freshly Ground Black Pepper, to taste
  • 1/4 cup All-Purpose Flour
  • 1 cup Whole Milk
  • 8 oz Sharp/Mature Cheddar Cheese, freshly grated
  • 1 tsp Dijon Mustard
  • Optional Garnish (Chives, Smoked Paprika)

Instructions:

  1. Sauté the Aromatics: Melt 1 tablespoon of butter in the pot over medium heat. Add the diced onion and cook gently for 5–7 minutes until translucent and softened, but not browned.
  2. Add Garlic and Cauliflower: Stir in the minced garlic and cook for 1 minute until fragrant. Add the cauliflower florets, stir to combine, and sauté for an additional 2 minutes.
  3. Simmer the Base: Pour in the stock and add the dried thyme, salt, and pepper. Bring the liquid to a gentle boil, then reduce heat, cover, and simmer for 15–20 minutes, or until the cauliflower is fork-tender.
  4. Prepare the Roux: While the soup simmers, melt the remaining 3 tablespoons of butter in a separate small saucepan over medium-low heat. Sprinkle in the flour and whisk constantly for 1–2 minutes until the mixture smells slightly nutty.
  5. Incorporate the Milk: Gradually whisk the whole milk into the roux, ensuring there are no lumps. Continue whisking and heating until the mixture thickens slightly. Set aside.
  6. Blend the Soup: Remove the pot from the heat. Carefully use an immersion blender (or standard blender, working in batches) to whiz it up until the soup is completely smooth and velvety.
  7. Combine and Return to Heat: Stir the roux/milk mixture into the blended soup base. Return the pot to medium-low heat and cook until the soup is piping hot but not boiling.
  8. Add the Cheese (The Crucial Step): Remove the pot completely from the heat source. Stir in the Dijon mustard. Add the grated cheddar cheese in three small batches, stirring constantly until each batch is fully melted and incorporated. Do not boil the soup once the cheese is added.
  9. Taste and Serve: Adjust seasoning (salt and pepper) as needed. Ladle into bowls and garnish with chives or a sprinkle of smoked paprika.