This Creamy Cauliflower and Cheddar Soup is a cozy, comforting dish with a rich, velvety texture and delicious cheesy flavor. It’s the perfect recipe for chilly days or when you need a simple yet satisfying meal.
Ingredients
1 medium head cauliflower, broken into florets
1 carrot, shredded
1/4 cup celery, finely chopped
2 1/2 cups water
2 teaspoons chicken bouillon (or vegetable bouillon for vegetarian option)
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup shredded cheddar cheese
Optional: extra shredded cheddar, croutons, or fresh parsley for garnish
Instructions
1. Cook the Vegetables
In a large pot, combine the cauliflower florets, shredded carrot, celery, water, and bouillon.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the cauliflower is tender.
2. Make the Roux
2. Make the Roux
In a separate saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper, and cook for 1-2 minutes, whisking constantly, to create a roux.
Gradually whisk in the milk, and cook until the mixture thickens and begins to bubble (about 5 minutes).
3. Blend and Combine
Use an immersion blender to puree the cooked cauliflower mixture in the pot to your desired consistency (smooth or slightly chunky). Alternatively, transfer the mixture to a blender, puree, and return it to the pot.
Stir the milk mixture (roux) into the pot with the pureed vegetables.
4. Add the Cheese
Gradually stir in the shredded cheddar cheese until melted and smooth.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
5. Serve
Ladle the soup into bowls and garnish with extra cheddar cheese, croutons, or a sprinkle of fresh parsley, if desired.
Serve hot with crusty bread or a side salad for a complete meal.
Tips for Success
Cheese Tips: Use freshly shredded cheddar for the best melting consistency. Pre-shredded cheese often contains anti-caking agents that can affect texture.
Make It Creamier: Add a splash of heavy cream or half-and-half for an even richer soup.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring frequently.
This Creamy Cauliflower and Cheddar Soup is a flavorful and wholesome bowl of comfort that’s easy to make and even easier to enjoy!