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Sometimes, you just need a bowl of soup that feels like a warm hug from the inside, you know?
This cauliflower soup recipe is exactly that—a quick, cheesy, and deeply comforting dish that comes together in about the time it takes to watch your favorite sitcom.
Why This Soup Feels Different
Many creamy soups can leave you feeling a bit weighed down, as if you’ve eaten a brick wrapped in velvet.
This one is different, it cleverly balances a rich, cheesy sauce with a light, brothy base that lets the humble cauliflower truly shine.
Ingredients Needed for the Recipe
Each ingredient here has a specific job, coming together to create something greater than the sum of its parts.
- 1 medium head cauliflower, broken into florets: The star of the show, providing a mild, nutty sweetness and hearty substance.
- 1 medium carrot, shredded & 1/4 cup chopped celery: These aren’t just for show; the carrot adds a touch of color and natural sweetness, while the celery offers a subtle, savory depth.
- 2 1/2 cups water & 2 teaspoons chicken bouillon (or 1 veggie cube): This forms the simple, flavorful broth that the vegetables simmer in, building the soup’s foundation.
- 3 tablespoons butter & 3 tablespoons all-purpose flour: The dynamic duo for the roux, working together to thicken our cheese sauce beautifully.
- 3/4 teaspoon salt & 1/8 teaspoon pepper: Essential flavor awakeners, making all the other ingredients pop.
- 2 cups 2% milk: The base for our luscious sauce; whole milk will make it even richer, if you’re feeling indulgent.
- 1 cup shredded cheddar cheese: The flavor booster, melting into a creamy, tangy embrace for the vegetables.
- 1/2 to 1 teaspoon hot pepper sauce (optional): The secret whisperer, not for sheer heat but for a bright, complex kick that lifts the whole dish.
How to make ?
The process is a simple dance between two pots, finally waltzing together into one perfect bowl.
Step 1 – Simmer the Veggies
In your Dutch oven or large pot, combine the cauliflower florets, shredded carrot, chopped celery, water, and bouillon.
Bring it all to a lively boil, then reduce the heat, cover the pot, and let it simmer gently for 12 to 15 minutes, just until the cauliflower is tender to a fork’s poke.
Step 2 – Create the Roux
While the veggies are simmering, grab a large saucepan. Melt the butter over medium heat.
Sprinkle in the flour, salt, and pepper, and stir it constantly for a minute or two until it forms a smooth, pale paste—this is your flavor-thickening magic.
Step 3 – Build the White Sauce
Here’s where patience pays off. Gradually whisk in the milk, just a splash at a time at first, to avoid any lumps.
Once it’s all incorporated, bring the mixture to a boil, cooking and stirring for about two minutes until it thickens nicely and coats the back of a spoon.
Step 4 – Bring in the Cheese
Reduce the heat to low. Now, stir in the shredded cheddar cheese until it’s completely melted and the sauce is gloriously smooth.
This is the moment to add that optional hot sauce, if you’re using it, for an extra layer of intrigue.
Step 5 – Unite the Pot
Finally, pour your decadent cheese sauce directly into the pot with the simmered vegetables and their flavorful broth.
Give everything a good, gentle stir to combine. That’s it—soup’s on.
The Art of Choosing Your Cauliflower
Picking the right head of cauliflower can make a subtle but noticeable difference in your soup.
Look for a head that feels heavy for its size, with tightly packed, creamy-white florets and crisp, bright green leaves attached at the base.
Tips
- For a super-smooth texture, use an immersion blender right in the pot to puree part or all of the soup after combining.
- Grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can sometimes make your sauce a bit grainy.
- If the soup thickens too much upon standing or reheating, simply thin it out with a little extra milk, broth, or water until it reaches your preferred consistency.
Ways to Make It Your Own
This soup is a wonderfully adaptable canvas, just waiting for your personal touch.
Try roasting the cauliflower florets with a drizzle of oil at 425°F until golden for a deeper, caramelized flavor before adding them to the broth.
For a heartier meal, stir in some diced ham, cooked chicken, or even a handful of spinach during the final heating stage.
A crispy topping can add fantastic texture—try homemade garlic croutons, a sprinkle of toasted nuts, or some crispy fried onions.
Storing Your Creation
Let the soup cool completely before transferring it to an airtight container.
It will keep happily in your refrigerator for up to 4 days, its flavors often melding and becoming even friendlier.
Reheat it gently on the stovetop over low heat, stirring occasionally. I don’t recommend freezing this one, though, as dairy-based soups can separate and become grainy once thawed.
It’s best enjoyed fresh, or within those few days, for that perfect velvety texture.
Cauliflower Soup Recipe
Description
This creamy cauliflower soup is a cozy, comforting dish that comes together in just 30 minutes. Made with tender cauliflower, a touch of cheese, and a velvety broth base, it delivers rich flavor without being overly heavy—perfect for lunch or a light dinner on chilly days.
Ingredients
Instructions
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In a Dutch oven, combine cauliflower, carrot, celery, water, and bouillon. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes or until vegetables are tender. Do not drain.
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In a large saucepan, melt butter over medium heat. Stir in flour, salt, and pepper until smooth to form a roux.
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Gradually whisk in milk. Bring to a gentle boil, stirring constantly. Cook for 2 minutes or until thickened.
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Reduce heat and stir in shredded cheddar cheese until fully melted. Add hot pepper sauce if using.
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Pour the cheese sauce into the pot with the cooked vegetables and stir until well combined. Heat through if needed.
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Serve hot, garnished with green onions, croutons, or a dollop of sour cream if desired.
Nutrition Facts
Servings 8
Serving Size 1 cup
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 6g30%
- Cholesterol 30mg10%
- Sodium 616mg26%
- Potassium 210mg6%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 7g15%
- Calcium 180 mg
- Iron 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it smoother: Use an immersion blender to puree part or all of the soup for a silkier texture.
- Gluten-free option: Replace flour with 2 tbsp cornstarch mixed into the milk before heating.
- Add protein: Stir in cooked chicken, ham, or white beans for a heartier meal.
- Do not freeze: Dairy-based soups like this may separate or become grainy when frozen.
Frequently Asked Questions
Can I use frozen cauliflower?
Yes! Use about 24 oz of frozen cauliflower florets. Add them after the carrot and celery have softened slightly, as frozen cauliflower cooks faster.
What’s the best cheese to use?
Sharp aged cheddar adds bold flavor, but smoked cheddar or Gruyère also work beautifully. Avoid pre-shredded cheese with anti-caking agents—they don’t melt as smoothly.