Nothing says comfort quite like a warm bowl of Creamy Cauliflower Soup. With its velvety texture, subtle sweetness from cauliflower and carrot, and a rich, cheesy finish, this soup is the ideal cozy companion for both chilly winter nights and lighter summer dinners.
Inspired by classic American comfort cooking, this soup is incredibly easy to make and full of flavor. Whether you’re looking for a simple starter, a satisfying lunch, or a comforting dinner, this dish is sure to hit the spot.
Why You’ll Love This Creamy Cauliflower Soup
- Wholesome and hearty with just the right amount of creaminess
- Quick to prepare, perfect for busy weekdays or lazy Sundays
- Budget-friendly, using common ingredients found in most kitchens
- Easily adaptable for vegetarian or low-carb diets
- Great for all seasons, pairing well with both light and hearty sides
Ingredients
Serves 4
- 1 medium head cauliflower, broken into florets
- 1 medium carrot, shredded
- ¼ cup chopped celery
- 2½ cups water
- 2 tsp chicken bouillon or 1 vegetable bouillon cube
- 3 tbsp butter
- 3 tbsp all-purpose flour
- ¾ tsp salt
- ⅛ tsp black pepper
- 2 cups 2% milk
- 1 cup shredded cheddar cheese
- ½ to 1 tsp hot pepper sauce (optional, for added kick)
Step-by-Step Directions
Step 1: Cook the Vegetables
In a large saucepan, combine the cauliflower, carrot, celery, water, and bouillon.
Bring to a boil over medium-high heat, then reduce the heat and simmer for 10–15 minutes or until the vegetables are tender.
Step 2: Make the Cheese Sauce
In a separate saucepan, melt the butter over low heat.
Stir in the flour, salt, and pepper to form a smooth paste.
Gradually whisk in the milk, stirring constantly to prevent lumps.
Cook over low heat until the mixture thickens into a creamy sauce.
Step 3: Melt in the Cheese
Add the shredded cheddar cheese to the milk mixture.
Stir gently over low heat until fully melted and the sauce is smooth.
If desired, stir in hot pepper sauce to taste for a gentle heat.
Step 4: Combine and Serve
Pour the cheese sauce into the pot with the vegetables and stir to combine.
Reheat gently if needed before serving.
Garnish with additional shredded cheese or fresh herbs like parsley or chives.
Tips for the Best Cauliflower Soup
- Use freshly shredded cheddar for a smoother melt and richer flavor.
- Try blending part of the soup if you want a thicker, more velvety texture.
- Add extra veggies like potatoes, leeks, or even broccoli for variation.
- To make it vegetarian, use vegetable bouillon instead of chicken.
Serving Suggestions
This Creamy Cauliflower Soup pairs beautifully with:
- Crusty artisan bread or garlic toast
- A crisp green salad
- Grilled cheese or turkey sandwich
- Simple crackers or breadsticks for dipping
Storing & Reheating
- Store: Leftovers keep well in the fridge for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat, stirring occasionally.
- Freeze: Not recommended, as the dairy may separate when thawed.
The Comfort of Cauliflower
Creamy, nourishing, and deeply satisfying, this Creamy Cauliflower Soup is a wonderful way to embrace the simplicity of seasonal ingredients. It’s rich enough to feel indulgent but light enough to enjoy any day of the week.
Whether you’re cooking for your family or just treating yourself, this soup is a timeless comfort that brings warmth with every spoonful.
Creamy Cauliflower Soup
Ingredients
- 1 medium head cauliflower broken into florets
- 1 medium carrot shredded
- ¼ cup chopped celery
- 2½ cups water
- 2 tsp chicken bouillon or 1 vegetable bouillon cube
- 3 tbsp butter
- 3 tbsp all-purpose flour
- ¾ tsp salt
- ⅛ tsp black pepper
- 2 cups 2% milk
- 1 cup shredded cheddar cheese
- ½ to 1 tsp hot pepper sauce optional, for added kick
Instructions
Step 1: Cook the Vegetables
- In a large saucepan, combine the cauliflower, carrot, celery, water, and bouillon.
- Bring to a boil over medium-high heat, then reduce the heat and simmer for 10–15 minutes or until the vegetables are tender.
Step 2: Make the Cheese Sauce
- In a separate saucepan, melt the butter over low heat.
- Stir in the flour, salt, and pepper to form a smooth paste.
- Gradually whisk in the milk, stirring constantly to prevent lumps.
- Cook over low heat until the mixture thickens into a creamy sauce.
Step 3: Melt in the Cheese
- Add the shredded cheddar cheese to the milk mixture.
- Stir gently over low heat until fully melted and the sauce is smooth.
- If desired, stir in hot pepper sauce to taste for a gentle heat.
Step 4: Combine and Serve
- Pour the cheese sauce into the pot with the vegetables and stir to combine.
- Reheat gently if needed before serving.
- Garnish with additional shredded cheese or fresh herbs like parsley or chives.
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