Cauliflower Soup

Why You’ll Love This Recipe

This soup offers a rich, velvety texture and a balanced flavor profile, combining mild cauliflower and vegetables with the sharpness of cheddar cheese. It’s easy to make with simple ingredients, warms you up on chilly days, and can be customized with spice to suit your taste. Plus, it’s a nutritious way to enjoy vegetables in a delicious way.

Ingredients

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
¼ cup chopped celery
2½ cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
¾ teaspoon salt
⅛ teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
½ to 1 teaspoon hot pepper sauce (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, combine cauliflower florets, shredded carrot, chopped celery, water, and bouillon. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.
2. In a separate saucepan, melt butter over medium heat. Stir in flour, salt, and pepper, cooking and stirring for 2 minutes to make a roux.
3. Gradually whisk in milk and continue cooking until the mixture thickens and is smooth.
4. Add the milk mixture to the cooked vegetables in the large pot.
5. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer soup in batches to a blender and puree.
6. Return the soup to low heat and stir in shredded cheddar cheese until melted and well combined.
7. Add hot pepper sauce if desired, adjusting to your preferred spice level.
8. Heat through but do not boil. Serve warm.

Servings and Timing

Servings: 4–6
Preparation Time: 10 minutes
Cooking Time: 25 minutes

Variations

• Substitute milk with half-and-half or cream for a richer soup.
• Add roasted garlic or caramelized onions for deeper flavor.
• Use a blend of cheeses like Gruyère or mozzarella instead of cheddar.
• For a vegan version, use vegetable bouillon, plant-based milk, and dairy-free cheese.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. Avoid boiling after adding cheese to keep a smooth texture.

FAQs

Can I use frozen cauliflower?

Yes, frozen cauliflower works well—adjust cooking time as needed until tender.

How do I avoid lumps in the soup?

Whisk the flour into melted butter thoroughly before adding milk, and stir constantly while thickening.

Can I make this soup ahead of time?

Yes, prepare and store it refrigerated; reheat gently before serving.

How spicy is this soup?

It’s mild by default; add hot pepper sauce to taste for more heat.

Can I freeze leftover soup?

Yes, freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

What can I substitute for chicken bouillon?

Use vegetable bouillon for a vegetarian option or make your own broth.

Is this soup suitable for low-carb diets?

Yes, cauliflower is low in carbs, but be mindful of the flour in the roux.

Can I add other vegetables?

Yes, potatoes, leeks, or parsnips can be added for variety.

How thick is the soup?

It’s creamy and moderately thick; adjust milk quantity for desired consistency.

Can I prepare this soup in a slow cooker?

Yes, cook vegetables in the slow cooker, then prepare the roux and combine before blending.

Conclusion

Cauliflower Soup is a creamy, nutritious, and comforting dish perfect for any season. With simple ingredients and easy preparation, it’s an ideal choice for a warming lunch or dinner. Whether you keep it mild or spice it up, this soup brings wholesome flavor and satisfaction to your table.

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