cauliflower soup

★★★★★ 1 Review
snflwr8351 avatar
By Judy Garcia
from Gunnison, UT

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.

serves 8
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For cauliflower soup

  • 1 md
    head cauliflower, broken into florets
  • 1 md
    carrot, pared and shredded
  • 1/4 c
    chopped celery
  • 1 md
    onion, chopped
  • 3 c
    chicken or vegetable broth
  • 3 Tbsp
    butter
  • 3 Tbsp
    all-purpose flour
  • 3/4 to 1 tsp
    salt
  • 1/8 tsp
    black pepper
  • 2 c
    milk (can use whole or 2%)
  • 1 c
    (4 oz.) shredded cheddar cheese
  • 1/2 to 1 tsp
    hot pepper sauce (optional)
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How To Make cauliflower soup

  • 1
    In 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).
  • 2
    In 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.
  • 3
    Reduce heat and stir in cheese. Continue to stir until cheese is melted. Add hot pepper sauce, if desired.
  • 4
    Stir cheese mixture into cauliflower mixture and heat through.
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