Description
This cheesy cauliflower soup is the ultimate comfort food—creamy, rich, and packed with nutritious vegetables. Made with fresh cauliflower, carrots, and a velvety cheddar cheese sauce, it’s the perfect bowl of warmth on a cold day. Serve it with crusty bread for a cozy meal the whole family will love!
Ingredients
Scale
- 2 heads cauliflower, broken into florets
- 2 tablespoons olive oil
- 4 green onions, white parts chopped (save the green parts for garnish)
- 3 cloves garlic, chopped
- 1 large carrot, shredded
- 1 stalk celery, sliced
- 1 quart (32 ounces) vegetable broth
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup milk
- ⅔ cup shredded cheddar cheese
- Chopped green onion greens (for garnish, optional)
Instructions
-
Prepare the Vegetables
- Wash and break the cauliflower into florets.
- Shred the carrot and slice the celery.
- Chop the white parts of the green onions and save the green tops for garnish.
- Finely chop the garlic cloves.
-
Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add chopped green onions, garlic, carrot, and celery.
- Sauté for about 5 minutes until the vegetables soften.
-
Cook the Cauliflower
- Add cauliflower florets and stir.
- Pour in vegetable broth and water.
- Season with salt and black pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes until the cauliflower is tender.
-
Blend the Soup
-
Make the Cheese Sauce
- In a separate saucepan, melt butter over medium heat.
- Add flour and whisk for 2 minutes to form a roux.
- Slowly pour in milk, whisking constantly to prevent lumps.
- Cook until thickened (about 5 minutes), then stir in shredded cheddar cheese until melted.
-
Combine Everything
- Pour the cheese sauce into the blended soup.
- Stir well and heat over low until fully warmed.
-
Serve and Garnish
Notes
- For a richer taste, substitute half-and-half for milk.
- For extra creaminess, add ¼ cup heavy cream at the end.
- Make it spicy with a dash of cayenne pepper or hot sauce.
- For a gluten-free version, replace flour with cornstarch (1 tablespoon mixed with 2 tablespoons water).
- Store leftovers in the fridge for up to 4 days or freeze the blended soup (without cheese) for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American