Cauliflower Pot Pie Soup

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 (1½ cups)
1 cup frozen peas
1 package refrigerated pie dough

Directions

Prep: 15 mins | Cook: 25 mins | Total: 40 mins

PREHEAT oven to 400-degrees.

MELT 1 tablespoon butter in a large Dutch oven or stock pot, over medium-high heat.

ADD the onions and cook until translucent, about 3 minutes. Add the carrots and celery. Cook 2-3 minutes longer.

ADD the cauliflower and chicken broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

ROLL out the pie crust and cut into circles or shapes.

PLACE on a baking sheet lined with parchment paper. Brush the tops with milk and bake for 5 minutes.

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.

STIR cheese sauce into the cauliflower mixture along with the frozen peas and allow to heat through for a couple minutes.

SERVE the soup topped with the baked pie dough shapes.