A comforting, creamy cauliflower soup that delights with every spoonful, perfect for chilly days or whenever you crave a bowl of heartwarming goodness.
This rich and velvety soup combines the natural sweetness of cauliflower, the creaminess of cheddar cheese, and a touch of heat for a satisfying flavor in every bite. Whether served as a starter or a main course, this dish will impress your taste buds.
Key Ingredients That Make Cauliflower Soup Special
- Cauliflower – The star of the dish, offering a mild, nutty flavor and a creamy texture when blended.
- Cheddar cheese – Adds richness and depth, creating a luscious, cheesy base for the soup.
- Carrot – Enhances the soup with a hint of natural sweetness and vibrant color.
- Celery – Provides subtle earthy undertones, complementing the other vegetables.
- Milk – Ensures a smooth and creamy consistency, balancing flavors.
- Butter – Forms the base for the roux, adding richness to the soup’s foundation.
- Bouillon – Deepens the overall flavor with savory notes.
- Hot pepper sauce (optional) – Offers a touch of heat for those who enjoy a spicy kick.
How to Make This Comforting Cauliflower Soup
- Cook the vegetables: Simmer cauliflower, carrot, and celery with water and bouillon until tender, ensuring their flavors meld beautifully.
- Prepare the cheese sauce: Create a roux by melting butter and mixing in flour, salt, and pepper. Slowly whisk in milk and cook until thickened.
- Incorporate the cheese: Stir in shredded cheddar until melted and smooth, adding hot pepper sauce for a spicy twist, if desired.
- Combine and heat: Blend the cheese sauce with the cooked vegetables, stirring until evenly combined and heated through.
Tips for Perfecting Your Cauliflower Soup
For a smoother texture, blend the soup partially or fully using an immersion blender or traditional blender. Experiment with different cheeses, such as Gruyère or Parmesan, for unique flavor profiles. If you’d like a vegetarian version, substitute the chicken bouillon with vegetable bouillon. For added depth, roast the cauliflower before simmering it with the other vegetables.
Storing and Reheating Leftovers
Allow the soup to cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, warm the soup gently on the stovetop over low heat, stirring frequently. If reheating from frozen, thaw in the refrigerator overnight before warming. Add a splash of milk or water if the soup thickens during storage.
Enjoy this comforting cauliflower soup, a timeless classic perfect for any occasion!
Cauliflower Soup Recipe
Ingredients
- 1 medium carrot shredded
- 2 teaspoons chicken bouillon or 1 vegetable bouillon cube
- 1/4 cup chopped celery
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- 2-1/2 cups water
- 1 medium head cauliflower separated into florets
- 1 cup shredded cheddar cheese
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 to 1 teaspoon hot pepper sauce optional
Instructions
- Combine the cauliflower, carrot, celery, water, and bouillon in a Dutch oven. Heat until boiling, then reduce to a simmer. Cover and cook for 12-15 minutes, or until the vegetables are tender. Do not drain the liquid.
- In a separate large saucepan, melt the butter over medium heat. Mix in the flour, salt, and pepper, whisking until smooth. Gradually pour in the milk while stirring constantly. Bring the mixture to a boil and cook for 2 minutes, stirring, until it thickens.
- Lower the heat and incorporate the cheddar cheese, stirring until fully melted. Add the hot pepper sauce, if using, for extra flavor.
- Pour the cheese sauce into the Dutch oven with the cooked vegetable mixture. Stir thoroughly to combine and heat through before serving.
