The above soup is one of those comforting, hearty cauliflower soups for the coldest days. It is an easy-to-make cream of cauliflower, with tender cauliflower, finely sliced carrots, and pureed celery soup. A rich, cheesy roux mixed into boiling liquid wheats results in a rich creamy lusciousness in the finished soup bowl. Just a little dash of hot sauce is optional for that little spicy taste to those who enjoy it. It can be an idea to serve as a starter together with crusty bread to accompany a warm, complete meal.
Why You’ll Love It
Apart from the fact that this Creamy Cauliflower Soup is both velvety and cheesy, it is also replete with healthful loads of vegetables. It is a simple but flavorful dish that is best for the colder days or whenever you feel like you need something warm and satisfying. Cauliflower and carrots, in combination with celery, provide a slightly sweet and very hearty texture, while cheese just puts this soup over the top with its rich, creamy depth. Whether you are going to serve it up as an appetizer or in a bowl by itself, this soup creates a smile across the faces of everyone.
Key Ingredients
Cauliflower: Use the freshest cauliflower you can find for an exotic cauliflower soup. Frozen cauliflower florets should make a convenient alternative since their taste could be affected.
Carrots and Celery: Very sweet vegetables in nature; however, wide chopping will just ensure uniform cooking while blending flavors in the soup.
Bouillon: To create a delicious soup base, you should use chicken or vegetable bouillons. The measurement needed to be made on the quantity of bouillon powder or paste should be your taste and salt level from the brand.
Cheddar Cheese: If you want a stronger cheese taste, opt for sharp or medium cheddar. Other than prepared grated cheese, you can do the grating yourself to give a great texture to the mixture—pre-grated cheese very often changes into a grainy texture.
Milk: 2% milk provides a good creamy texture without being too rich. For a more indulgent soup, replace milk with half or all of half-and-half or heavy cream.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Step-by-Step Instructions
Step 1: Prep the Vegetables
Chop the Cauliflower
Break down 1 medium head of cauliflower into small, bite-sized florets. Smaller pieces cook faster and create a smooth texture in the soup.
Shred the Carrot
Shred 1 large carrot using a box grater or food processor. Shredded carrots cook quickly and blend beautifully into the soup.
Chop the Celery
Finely chop 2 celery stalks for added crunch and flavor.
Step 2: Cook the Vegetables
Combine in a Saucepan
In a large saucepan, combine the prepared cauliflower florets, shredded carrot, chopped celery, 4 cups of water, and 2 bouillon cubes (or equivalent bouillon powder) for a flavorful base.
Simmer Until Tender
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 12–15 minutes, or until the vegetables are fork-tender.
Step 3: Make the Roux
Melt the Butter
In another large saucepan, melt 3 tablespoons of butter over medium heat.
Stir in Flour and Seasoning
Whisk in 3 tablespoons of all-purpose flour, ½ teaspoon salt, and ¼ teaspoon pepper. Stir continuously until the mixture is smooth and golden.
Gradually Add Milk
Slowly pour in 2 cups of milk, whisking constantly to prevent lumps. Continue stirring until the roux thickens and begins to bubble. This creates a creamy base for the soup.
Step 4: Combine and Cook
Incorporate the Vegetables
Carefully pour the simmered vegetable mixture (including the liquid) into the roux. Stir well to combine.
Cook to Thicken
Bring the soup to a gentle boil, stirring occasionally. Cook for an additional 2 minutes to thicken the soup and meld the flavors together.
Step 5: Add Cheese
Melt the Cheese
Reduce the heat to low and gradually stir in 2 cups of shredded cheddar cheese. Mix until the cheese is fully melted and the soup is smooth and velvety.
Optional Spice
For a bit of heat, add a few dashes of hot pepper sauce to taste. This adds a subtle kick without overpowering the creamy, cheesy flavor.
Step 6: Serve
Ladle and Enjoy
Pour the hot soup into bowls and serve immediately. Pair it with crusty bread, a fresh green salad, or crispy croutons for a hearty, satisfying meal.
Serving Suggestions
This delectable creamy cauliflower soup is an excellent match for various accompaniments and garnishes. Here are the ways you can elevate your meal:
Crusty Bread: Served with hot crusty bread or rolls for soaking up that creamy broth to the very last bit.
Salads: A zesty coleslaw complements a crisp green salad that provides a fresh counterpoint.
Toppers: Add an extra layer of texture and flavor by sprinkling some fresh chopped parsley, croutons, or a drizzle of olive oil. A touch of smokiness can also be added by some crispy bacon bits.
Light Pairings: Pair with a chilled glass of white wine or sparkling water with lemon for a lighter meal option.
Storage and Meal Prep Tips
Storing Leftovers: Let the soup cool fully before placing it in an airtight container. You can refrigerate soup for about 4 days. Reheat it gently on the stovetop or microwave it; occasionally, you need to stir it.
Freezing, On the other hand: You can freeze the soup just fine, although you should refrain from adding the cheese before freezing since it can become grainy. Should keep in the refrigerator for up to 2 months is the soup base without cheese. Your cheese can be added new after the water thaws, heated, and stirred uniformly.
Meal Prep: You can prepare vegetables and cheeses beforehand to make a snappy, fast whole and cook vegetables in advance to store until the time comes for mixing the roux and executing the last touches on the soup.
Variations
Lighter Version: Sub some milk for unsweetened almond milk or coconut milk for dairy-free options. Use plant-cheese or nutritional yeast for a vegan-friendly twist.
Extra Veggies: Toss in a few leeks, potatoes, or broccoli into your vegetables to fortify the flavors. Puree a part of the soup, but assertsome chunky bits for heartiness.
Peppery: Stir smoked paprika, a pinch of cumin, or even curry powder into the roux-especially to make the taste interesting.
Cheese Variations: Test it with some other cheeses such as Gruyère, scallions, Parmesan, or low-fat Monterey Jack for a different taste.
Protein Boost: Toss in some pre-cooked pieces of chicken, turkey, or white beans for a protein-filled soup.
Final Note
This Creamy Cauliflower Soup is the perfect balance of comfort and goodness; it’s sure to be a winner with the kids and older people alike. The best thing is that it’s diverse enough to be a delicious meal for a quiet night at home and an elegant starter for company. Whether you serve it plain or topped with your favorite garnishes, be sure this soup will keep your kitchen and your heart warm.
Cauliflower Soup
Ingredients
- 1 medium head of cauliflower cut into florets
- 1 medium carrot shredded
- 0.25 cup celery chopped
- 2.5 cups water
- 2 teaspoons chicken or vegetable bouillon cube
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 0.75 tsp salt
- 0.125 tsp pepper
- 2 cups 2% milk
- 1 cup shredded cheddar cheese
- 0.5-1 tsp hot pepper sauce optional
Instructions
- Cut the cauliflower into bite-sized florets, shred the carrot, and finely chop the celery.
- In a large saucepan, combine cauliflower, shredded carrot, celery, water, and bouillon cubes. Bring to a boil, reduce heat to low, and simmer for 12–15 minutes, until vegetables are tender.
- In another saucepan, melt butter over medium heat. Whisk in flour, salt, and pepper until smooth. Gradually add milk, stirring constantly, until the mixture thickens and begins to bubble.
- Pour the vegetable mixture (including liquid) into the roux. Stir well and bring to a gentle boil. Cook for an additional 2 minutes to thicken.
- Reduce heat to low and gradually stir in the shredded cheddar cheese until fully melted. Add hot pepper sauce to taste, if desired.
- Ladle the soup into bowls and serve immediately. Pair with crusty bread or a fresh salad for a hearty meal.
