Cauliflower Soup

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Servings

    6 people

  • Calories

    203 kcal

  • Course

    Side Dish, Soup

  • Cuisine

    American

Cauliflower Soup

This delightful Cauliflower Soup combines tender cauliflower florets, delicate shreds of carrot, and earthy celery within a creamy, and cheesy infused base. It's an easy homemade soup recipe that brings a warm and flavorful meal to the table in less than 30 minutes. Simple, yet utterly delicious.

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Ingredients

Servings
  • 1 medium head cauliflower broken into florets
  • 1 carrot shredded
  • 1/4 cup celery chopped into small pieces
  • 2 1/2 cups water
  • 2 teaspoons chicken bouillon
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup shredded cheddar cheese
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Instructions

  1. In a heavy-bottomed pot, combine the cauliflower florets, shredded carrots, and celery. Add water and chicken bouillon, then bring to a boil. Reduce the heat to medium and let the mixture simmer for 10 to 15 minutes, or until the vegetables are tender.
  2. Meanwhile, prepare the cheesy soup base in a separate saucepan. Melt the butter, then stir in the all-purpose flour, salt, and pepper until well combined. Gradually add the milk, stirring constantly. Continue cooking over medium heat, stirring for about 2 minutes, or until the mixture thickens and is free of lumps.
  3. Add the shredded cheddar cheese to the milk mixture and stir until the cheese is fully melted.
  4. Pour the cheese mixture into the vegetable soup and stir to combine well. Garnish with freshly chopped parsley and a sprinkle of chili powder, if desired. Serve the creamy cauliflower soup immediately and enjoy!

Notes

  • Recipe Adapted from: Taste of Home
  • When cutting the cauliflower florets, try to make them as uniform in size as possible. This will ensure even cooking.
  • Don't overcook cauliflower. Simmer until the cauliflower is just tender, not overly soft.
  • The creamy base is created from the roux (butter and flour mixture) combines butter, flour, milk, and cheese. Stir the mixture constantly while cooking to ensure the flour is well-cooked and fully incorporated to avoid any lumps remaining and a raw flour taste. The roux can be substituted with 2 tablespoons of cornstarch or tapioca starch. Omit butter and flour, and mix cornstarch (or tapioca starch) directly with the cold milk before adding to the soup. 

Nutrition Information

Show Details
Serving 6people Calories 203kcal (10%) Carbohydrates 13g (4%) Protein 9g (18%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 38mg (13%) Sodium 540mg (23%) Potassium 476mg (14%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 2235IU (45%) Vitamin C 47mg (52%) Calcium 264mg (26%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 203 kcal

% Daily Value*

Serving 6people
Calories 203kcal 10%
Carbohydrates 13g 4%
Protein 9g 18%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.2g 10%
Cholesterol 38mg 13%
Sodium 540mg 23%
Potassium 476mg 10%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 2235IU 45%
Vitamin C 47mg 52%
Calcium 264mg 26%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

3 reviews
Excellent

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