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CAULIFLOWER SOUP

This Cauliflower Soup is a comforting, creamy dish that combines tender cauliflower with the rich flavors of cheese and subtle hints of carrot and celery. It's a perfect choice for a light yet satisfying meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Comfort Food, dinner, Soup
Cuisine American
Servings 6
Calories 200 kcal

Ingredients
  

  • 1 medium head of cauliflower cut into florets (Main ingredient providing the creamy base of the soup.)
  • 1 medium carrot shredded (Adds a subtle sweetness and color to the soup.)
  • 1/4 cup chopped celery Contributes to the flavor with a slight crunch.
  • 2-1/2 cups water Used to cook the vegetables and form the broth.
  • 2 teaspoons chicken or vegetable bouillon cube Adds depth and flavor to the broth.
  • 3 tablespoons butter Used to make the roux, adding richness to the soup.
  • 3 tablespoons all-purpose flour Thickens the soup, giving it a creamy consistency.
  • 3/4 teaspoon salt Enhances the flavors of the ingredients.
  • 1/8 teaspoon pepper Adds a slight kick to balance the richness.
  • 2 cups 2% milk Provides creaminess and body to the soup.
  • 1 cup shredded cheddar cheese Adds a rich, cheesy flavor to the soup.
  • 1/2 to 1 teaspoon hot pepper sauce Optional, for those who like a bit of heat.

Instructions
 

  • Prep the Vegetables: Begin by chopping the cauliflower into small florets, shredding the carrot, and chopping the celery.
  • Cook the Vegetables: In a large saucepan, combine the cauliflower, carrot, celery, water, and bouillon. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes until vegetables are tender.
  • Make the Roux: In another large saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until smooth. Gradually add the milk, stirring constantly until the mixture is thick and bubbly.
  • Combine and Cook: Slowly add the vegetable mixture to the roux, stirring well. Bring the soup to a gentle boil and cook for 2 minutes until thickened.
  • Add Cheese: Reduce heat and stir in the shredded cheddar cheese until melted. Add hot pepper sauce if desired.
  • Serve: Ladle the soup into bowls and enjoy hot.

Notes

For a lighter version, substitute the milk with a plant-based alternative and reduce the amount of cheese. This soup can also be blended for a smoother texture. Adjust the seasoning to taste.

Nutrition

Calories: 200kcal
Keyword CAULIFLOWER SOUP
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