Description
This creamy cauliflower soup is a comforting and nutritious option that combines tender cauliflower florets with shredded carrots and celery in a flavorful broth, enriched with a smooth cheese sauce. Perfect as a hearty appetizer or a light meal, it offers a delicious way to enjoy vegetables with a subtle hint of spice from optional hot pepper sauce.
Ingredients
Scale
Vegetables and 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
Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups 2% milk
- 1 cup shredded cheddar cheese
- 1/2 to 1 teaspoon hot pepper sauce, optional
Instructions
- Prepare Vegetables: In a Dutch oven, combine the cauliflower florets, shredded carrot, chopped celery, water, and bouillon. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 12 to 15 minutes, or until the vegetables are tender. Do not drain the liquid.
- Make Roux: In a large saucepan, melt the butter over medium heat. Stir in the all-purpose flour, salt, and pepper until the mixture is smooth and forms a paste-like consistency.
- Add Milk: Gradually pour the 2% milk into the saucepan while stirring continuously. Bring this mixture to a boil over medium heat and cook, stirring, for about two minutes until the sauce thickens.
- Melt Cheese: Reduce the heat to low, then stir in the shredded cheddar cheese until fully melted and the sauce is smooth. If desired, add the hot pepper sauce to taste for some heat.
- Combine and Serve: Stir the cheese sauce into the cooked cauliflower and vegetable mixture in the Dutch oven, blending everything evenly. Heat through if necessary and serve warm.
Notes
- Use vegetable bouillon to make the soup vegetarian.
- The hot pepper sauce is optional and can be adjusted based on your spice preference.
- Do not drain the vegetables after simmering to retain the flavorful broth for the soup base.
- For a smoother texture, you can purée the soup using an immersion blender after combining with the cheese sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
