Cauliflower Soup

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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: Appetizer, Side Dish, Soup

Cuisine: Appetizer, Soup, Vegetables

Keyword: Cauliflower Soup

Servings: people

Calories: 211kcal

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

Instructions

In a heavy-bottom pot, combine cauliflower florets, shredded carrots, and celery. Add water and chicken bouillon to the pot, and bring it to a boil. Reduce the heat to medium, and let the mixture simmer for 10 to 15 minutes until the vegetables are tender.
Meanwhile, prepare the cheesy soup base in a separate saucepan, melt butter, and stir in all-purpose flour, salt, and pepper until well mixed. Gradually add milk into the milk and flour mixture while stirring constantly. Continue cooking over medium heat, stirring for about 2 minutes until the mixture thickens and no lumps remain.
Add 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: tasteofhome

Tips:

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, mix cornstarch (or tapioca starch) directly with the cold milk before adding to the soup.

Nutrition