Ingredients

The following ingredients have 5 Servings
  • 3 tablespoons butter
  • 1 small onion (chopped finely)
  • 1 clove garlic (minced)
  • 3 tablespoons flour
  • 3 cups milk (I use 1% or 2%)
  • 2 cups chicken broth
  • 1 head medium head cauliflower (chopped small)
  • 2 large carrots (peeled and chopped)
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • salt (to taste)
  • 6 oz Swiss cheese (sliced and cut into strips)

Instruction

  • Using a dutch oven melt butter over medium heat. Add chopped onion. Cook until soft and translucent. Add garlic. Cook and stir for a minute more until fragrant.
  • Sprinkle flour over buttery onions. Cook and stir for about 1 minute. Gradually add milk and chicken broth. Stir to blend. Bring to a boil.
  • Add cauliflower and carrots. Reduce heat. Simmer uncovered for 12 - 15 minutes or until cauliflower is tender.
  • Ladle soup into individual oven safe bowls. Top soup with sliced Swiss cheese. Broil 4-6 in. from the heat for 3-5 minutes or until cheese is bubbly.