Description
A creamy, comforting Cauliflower Soup made with tender cauliflower florets, shredded carrot, celery, and a rich cheese sauce. This easy-to-make soup features a smooth white sauce thickened with flour and butter, flavored with cheddar cheese and a hint of hot pepper sauce for optional spice. Perfect for a cozy meal, this soup serves 8 and comes together in just 30 minutes.
Ingredients
Vegetables & Broth
- 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
Roux & Seasoning
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
Final Ingredients
- 2 cups 2% milk
- 1 cup shredded cheddar cheese
- 1/2 to 1 teaspoon hot pepper sauce (optional)
Instructions
- Simmer the veggies: In a Dutch oven, combine the cauliflower florets, shredded carrot, chopped celery, water, and chicken or vegetable bouillon. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook gently for 12 to 15 minutes, or until all the vegetables are tender. Do not drain the liquid as it will be used in the soup.
- Make the roux: In a large saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until the mixture is smooth and starts to bubble gently. This roux will act as the base for your creamy sauce.
- Build the white sauce: Gradually add the 2% milk to the roux, whisking constantly to prevent lumps. Bring the mixture to a boil over medium heat and cook while stirring continuously for about 2 minutes, until the sauce thickens to a velvety consistency.
- Add cheese: Reduce the heat to low and stir the shredded cheddar cheese into the white sauce. Continue stirring until the cheese has completely melted and the sauce is smooth. For a spicy kick, add the hot pepper sauce now if using.
- Bring the soup together: Slowly pour the cheese sauce into the Dutch oven with the simmered vegetables and their cooking liquid. Stir well to combine everything evenly, warming the soup through before serving.
Notes
- For a vegetarian version, use vegetable bouillon instead of chicken bouillon.
- Adjust the thickness of the soup by adding more water or milk if it becomes too thick.
- If preferred, blend the soup with an immersion blender for a smoother texture before adding the cheese sauce.
- Use sharp cheddar cheese for more flavor or substitute with your favorite cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
