Creamy Cauliflower Soup
This creamy cauliflower soup is a comforting dish filled with fresh vegetables and rich cheddar cheese, perfect for any occasion.
Equipment
- Dutch oven
- Large saucepan
Ingredients
Main Ingredients
- 1 medium head cauliflower broken into florets
- 1 medium carrot shredded
- 0.25 cup celery chopped
- 2.5 cups water
- 2 teaspoons chicken bouillon
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 0.75 teaspoon salt
- 0.125 teaspoon pepper
- 2 cups milk 2%
- 1 cup cheddar cheese shredded
- 0.5 teaspoon hot pepper sauce optional
Instructions
- In a Dutch oven, combine cauliflower, carrot, celery, water, and bouillon. Bring to a boil. Reduce heat, cover, and simmer for 12-15 minutes until vegetables are tender (do not drain).
- In a large saucepan, melt butter over medium heat. Stir in flour, salt, and pepper until smooth.
- Gradually add the milk to the roux. Bring to a boil over medium heat; cook and stir for 2 minutes until thickened. Stir consistently to prevent lumps.
- Reduce heat and stir in the shredded cheddar cheese until melted and smooth. If desired, add hot pepper sauce to taste.
- Combine the cheese mixture with the cauliflower mixture and stir well to combine. Serve hot, and enjoy!
Notes
For added flavor, top with crispy bacon bits or a sprinkle of fresh herbs like chives or parsley.