Image of Cauliflower Pot Pie Soup

Cauliflower Pot Pie Soup

Category

Soups Stews & Chili

Servings

6

Prep Time

15 minutes

Cook Time

25 minutes

Ingredients

  • 4 tablespoons Cabot Butter, divided

  • ½ onion, diced
  • 1 carrot, peeled & diced
  • 1 celery stalk, diced
  • 1 large head cauliflower, broken into florets
  • 3 cups chicken broth
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups 2% milk, plus 1 tablespoon
  • 6 ounces Cabot Sharp Yellow Shredded Cheddar (1 ½ cups)

  • 1 cup frozen peas
  • 1 package refrigerated pie dough
Image of Cauliflower Pot Pie Soup

Directions

  1. PREHEAT oven to 400-degrees.
  2. MELT 1 tablespoon butter in a large Dutch oven or stock pot, over medium-high heat.
  3. ADD the onions and cook until translucent, about 3 minutes. Add the carrots and celery. Cook 2-3 minutes longer.
  4. ADD the cauliflower and chicken broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  5. ROLL out the pie crust and cut into circles or shapes.
  6. PLACE on a baking sheet lined with parchment paper. Brush the tops with milk and bake for 5 minutes.
  7. MELT remaining 3 tablespoons butter in a large saucepan. Stir in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil over medium heat. Cook and stir for 2-3 minutes, or until thickened. Reduce heat to low and stir in the cheese until melted.
  8. STIR cheese sauce into the cauliflower mixture along with the frozen peas and allow to heat through for a couple minutes.
  9. SERVE the soup topped with the baked pie dough shapes.

Nutrition

Nutrition

per serving
Calories
450
Amount/Serving % Daily Value
Fat
28 grams
43%
Saturated Fat
15 grams
75%
Cholesterol
60 milligrams
20%
Sodium
1400 milligrams
58%
Fiber
37 grams
12%
Sugar
9 grams
Protein
16 grams
Calcium
353 milligrams
35%