Cauliflower Soup
This creamy Cauliflower Soup is a hearty and comforting dish, packed with tender vegetables and a rich cheddar cheese base. Perfect for chilly days or as a satisfying starter, it pairs wonderfully with crusty bread or a fresh salad.
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.
Notes
For an ultra-smooth texture, use an immersion blender to puree the soup after adding the vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 250kcal
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