Cheesy Cauliflower Soup

This soup has been a family favorite for years!  So much so that I was a little nervous about making the changes required to make it a pantry-friendly soup.  I left out one of the main ingredients because I don't like the taste of the dried version (carrots), and I was using freeze-dried cauliflower for the first time ever.

But I was nervous for nothing.  I couldn't believe how well this turned out.  So in a pinch, without fresh ingredients, I still can make one of our favorite comfort foods.

And, yes, of course, you can substitute all fresh ingredients instead, if you prefer!

CHEESY CAULIFLOWER SOUP

PREP TIME:  35 minutes
COOK TIME:  15 minutes

INGREDIENTS

• 3 c. freeze-dried cauliflower (I used this brand; when I make it with fresh ingredients I use a 16-oz. bag of frozen cauliflower because it's so convenient!)
• 4 c. very hot water
• 2 tsp. chicken bouillon
• 4 Tbsp. butter powder (I used this brand; also available here and here; or just use regular butter)
• 3 Tbsp. water
• 1 Tbsp. oil
• 1/4 c. flour
• 3  1/2 c. milk (either reconstituted from dried or evaporated, or shelf-stable milk; see options here)
• 1 tsp. salt
• 1  1/2 c. freeze-dried cheddar cheese (I like this brand the best)

DIRECTIONS

Put cauliflower, 4 c. very hot water, and chicken bouillon in a bowl with a lid.  Let sit 20 minutes, stirring occasionally.  After 20 minutes, turn the stove heat to medium-high while combining in a large soup pot the butter powder, 3 Tbsp. water, oil, and flour.  Whisk together until the mixture becomes a thick paste.  Slowly whisk in milk and salt.  Whisk mixture occasionally to keep from sticking to the bottom until it comes to a boil.  Boil for 2 minutes while stirring.  Reduce heat to medium.  Stir in cheese, boiling and stirring for 3 minutes.  Do not drain the cauliflower; pour the cauliflower and water into the pot.  Cover and simmer on low for 10-15 minutes, stirring every 5 minutes.

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