Creamy Cauliflower Soup
This creamy cauliflower soup is rich, cheesy, and packed with wholesome flavor. Perfect for cozy meals any time of year.
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.