Creamy Cauliflower Soup

There’s something undeniably comforting about a warm bowl of soup on a chilly day. Our Creamy Cauliflower Soup is the perfect blend of wholesome vegetables and rich flavors, making it an ideal choice for both novice cooks and seasoned chefs looking to add a delightful dish to their repertoire.

Why You’ll Love This Recipe

This cauliflower soup is a celebration of simple ingredients coming together to create something extraordinary. It’s:

  • Easy to make: With straightforward steps, it’s perfect for busy weeknights.
  • Nutritious: Packed with vegetables like cauliflower, carrots, and celery.
  • Versatile: Easily adaptable to suit dietary preferences and available ingredients.
  • Comforting: Its creamy texture and cheesy goodness make it a family favorite.

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, shredded
  • 1/4 cup chopped celery
  • 2 1/2 cups water
  • 2 teaspoons chicken bouillon or 1 vegetable bouillon cube
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup shredded cheddar cheese
  • 1/2 to 1 teaspoon hot pepper sauce (optional)

Kitchen Equipment You’ll Need

  • Large saucepan or stockpot
  • Medium saucepan
  • Measuring cups and spoons
  • Whisk
  • Wooden spoon or spatula
  • Cheese grater
  • Knife and cutting board

Step-by-Step Directions

1. Cook the Vegetables

In a large saucepan, combine the cauliflower florets, shredded carrot, and chopped celery. Pour in the water and add the bouillon. Bring the mixture to a boil over medium-high heat. Reduce the heat and let it simmer for 10-15 minutes, or until the vegetables are tender.

2. Prepare the Cheese Sauce

While the vegetables are cooking, melt the butter in a medium saucepan over low heat. Stir in the all-purpose flour, salt, and pepper until smooth. Gradually whisk in the milk, stirring constantly to prevent lumps. Continue cooking over low heat until the mixture thickens.

3. Add the Cheese

Stir in the shredded cheddar cheese into the thickened milk mixture. Cook over low heat, stirring occasionally, until the cheese is fully melted and the sauce is smooth. If you prefer a bit of heat, add the hot pepper sauce to taste.

4. Combine and Serve

Pour the cheese sauce over the cooked vegetables in the large saucepan. Stir well to combine all the ingredients. Heat the soup gently if needed. Serve hot, garnished with a sprinkle of extra cheddar cheese or chopped fresh herbs if desired.

Tips and Tricks

  • Consistency Control: For a smoother soup, use an immersion blender to puree part or all of the soup before adding the cheese sauce.
  • Vegetarian Option: Substitute the chicken bouillon with vegetable bouillon to make the soup completely vegetarian.
  • Dairy-Free Adaptation: Use plant-based milk and cheese alternatives for a dairy-free version.
  • Add Protein: Stir in cooked shredded chicken or crispy bacon bits for extra protein.

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