Soup Du Jour Recipe

Prep cauliflower

Trim and cut the cauliflower into small, evenly sized florets (about 1-inch). Rinse and pat dry.

Cook aromatics

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Make a roux

Sprinkle the flour over the softened onions and garlic. Stir continuously for 1–2 minutes to cook the flour and form a light roux; it should smell slightly nutty but not brown.

Add liquids and cauliflower

Gradually whisk in the chicken (or vegetable) broth, making sure no lumps form. Add the cauliflower florets. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover and simmer until the cauliflower is very tender, 12–15 minutes.

Blend to desired texture

Remove the pot from heat. For a smooth, creamy soup: use an immersion blender to purée the soup until silky. For a chunkier texture: transfer half the soup to a blender, purée until smooth, then return to the pot and stir to combine.

Finish with dairy and cheese

Place the pot back over low heat. Stir in the milk and heavy cream to combine. Add the Dijon mustard, grated cheddar, and grated Parmesan in small handfuls, stirring constantly until the cheeses are melted and fully incorporated. Do not boil after adding cheeses or they may separate.

Season and adjust

Taste and season with kosher salt and freshly ground black pepper. Stir in freshly grated nutmeg if using. If the soup is too thick, thin with up to 1/2 cup additional milk or broth until desired consistency is reached.

Keep warm and serve

Warm gently over low heat for 2–3 minutes to meld flavors, stirring occasionally. Ladle into bowls and proceed with garnish if desired.

Sprinkle each bowl with a little extra grated cheddar or Parmesan, a pinch of sliced chives, and a crack of black pepper just before serving.