Cauliflower Soup

5 from 1 vote

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 Time10

Cook Time20

Course: Cauliflower, Soup

Cuisine: American Recipes

Keyword: Cauliflower Soup

Servings: people

Author: Bee Yinn Low

Ingredients

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

US Customary - Metric

Instructions

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.
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.
Add the shredded cheddar cheese to the milk mixture and stir until the cheese is fully melted.
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!

Video

Notes

Recipe Adapted from: Taste of Home

When cutting the cauliflower florets, try to make them as uniform in size as possible. This will ensure even cooking.

Don't overcook cauliflower. Simmer until the cauliflower is just tender, not overly soft.

The creamy base is created from the roux (butter and flour mixture) combines butter, flour, milk, and cheese. Stir the mixture constantly while cooking to ensure the flour is well-cooked and fully incorporated to avoid any lumps remaining and a raw flour taste. The roux can be substituted with 2 tablespoons of cornstarch or tapioca starch. Omit butter and flour, and mix cornstarch (or tapioca starch) directly with the cold milk before adding to the soup.

Nutrition