cauliflower soup
My friend Nicola in Las Vegas posted a picture of this to her Facebook account. It looked yummy, so I asked for the recipe. I have tweaked it a tiny bit (added the onion and a little more broth). I served it with hot, crusty rolls. Both hubby and I loved it.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 medium head cauliflower, broken into florets
- 1 medium carrot, pared and shredded
- 1/4 cup chopped celery
- 1 medium onion, chopped
- 3 cups chicken or vegetable broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3/4 to 1 teaspoons salt
- 1/8 teaspoon black pepper
- 2 cups milk (can use whole or 2%)
- 1 cup (4 oz.) shredded cheddar cheese
- 1/2 to 1 teaspoons hot pepper sauce (optional)
How To Make cauliflower soup
-
Step 1In a large soup pot, combine the cauliflower, carrot, celery, onion, and broth of choice. Bring to a boil. Reduce heat; cover and simmer 12-15 minutes or until vegetables are tender (do not drain).
-
Step 2In another large saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
-
Step 3Reduce heat and stir in cheese. Continue to stir until cheese is melted. Add hot pepper sauce, if desired.
-
Step 4Stir cheese mixture into cauliflower mixture and heat through.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetable Soup
Keyword:
#cheese
Keyword:
#milk
Keyword:
#vegetables
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes