Rachel Ray’s Cauliflower Soup
September 19, 2007
This is one of my favorite soup recipes for fall for two reasons:
1. It’s soooo stinking easy and requires few ingredients (read: cheap!).
2. My entire family lurves it.
I promise you that this soup tastes so much like Cream of Potato that you could probably fool your family into believing that it actually is.
4 TBS butter
1 medium onion, finely chopped
1 large or 2 small heads of cauliflower, finely chopped
5 cups vegetable broth (ok yes, you can use chicken broth)
s & p to taste
Melt butter in soup pot. Add onion and cauliflower and cook until onions soften but not brown. Add broth and bring to a boil. Reduce heat and simmer until cauliflower is softened, about 20 minutes. Puree the soup until smooth. Season with s & p. (We like to sprinkle grated cheese on top…)