creamy cauliflower soup
This rich and creamy cauliflower soup is the perfect comforting meal, loaded with fresh vegetables and melted cheddar cheese for a cheesy, hearty flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.25 lb large head cauliflower stem removed and chopped into small pieces
- 1 cup yellow onion diced
- 1 cup carrots peeled and diced
- 0.75 cup celery diced
- 5 tablespoons butter divided
- 3 cups low-sodium chicken broth
- 4.5 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup sharp white or yellow cheddar cheese shredded, plus more for serving if desired
- 4 slices bacon cooked and chopped, optional
- 2 pieces green onions chopped, optional
- salt and freshly ground pepper to taste
Instructions
Preparation Steps
- Melt 1 tablespoon butter in a large pot over medium-high heat. Add diced onion, carrots, and celery, then sauté for 5 minutes until softened.
- Add chicken broth and chopped cauliflower to the pot, season with salt and pepper, then bring to a boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
- Meanwhile, melt remaining butter in a medium saucepan over medium heat. Whisk in flour and cook constantly for 1 minute to make a roux.
- Slowly whisk milk into the roux, bring to a light boil stirring constantly, then remove from heat and stir in shredded cheddar cheese until melted.
- Once vegetables are tender, pour the milk and cheese mixture into the soup pot. Serve warm topped with cooked bacon, chopped green onions, and extra cheese if desired.
Notes
This soup can be garnished with crispy bacon and green onions for extra flavor. For a vegetarian version, use vegetable broth instead of chicken broth.