Cauliflower Soup
This delightful Cauliflower Soup combines tender cauliflower florets, delicate shreds of carrot, and earthy celery within a creamy, and cheesy infused base. It's an easy homemade soup recipe that brings a warm and flavorful meal to the table in less than 30 minutes. Simple, yet utterly delicious.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium head cauliflower (broken into florets)
- 1 carrot (shredded )
- 1/4 cup celery (chopped into small pieces)
- 2 1/2 cups water
- 2 teaspoons chicken bouillon
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups milk
- 1 cup shredded cheddar cheese
Instructions
- 1
In a heavy-bottomed pot, combine the cauliflower florets, shredded carrots, and celery. Add water and chicken bouillon, then bring to a boil. Reduce the heat to medium and let the mixture simmer for 10 to 15 minutes, or until the vegetables are tender.
- 2
Meanwhile, prepare the cheesy soup base in a separate saucepan. Melt the butter, then stir in the all-purpose flour, salt, and pepper until well combined. Gradually add the milk, stirring constantly. Continue cooking over medium heat, stirring for about 2 minutes, or until the mixture thickens and is free of lumps.
- 3
Add the shredded cheddar cheese to the milk mixture and stir until the cheese is fully melted.
- 4
Pour the cheese mixture into the vegetable soup and stir to combine well. Garnish with freshly chopped parsley and a sprinkle of chili powder, if desired. Serve the creamy cauliflower soup immediately and enjoy!