Cauliflower Soup
User Reviews
4.7
Cauliflower Soup
Description
Cauliflower Soup incorporates medium cauliflower broken into florets combined with shredded carrot, celery, and chopped onion simmered in chicken or vegetable broth until soft. A separate roux made from butter, flour, salt, and pepper is cooked with milk and cheddar cheese until thickened and creamy. The hot pepper sauce can be added to introduce mild spiciness.
About 2 1/2 cups of the soup are pureed and returned to the pot, balancing creaminess with vegetable texture. This method produces a rich yet light soup suitable as a comforting starter or light meal.
The recipe notes that using just 1 teaspoon of vegetable bouillon is advised if substituting broth. Leftovers keep well and should be reheated gently over medium-low heat to preserve texture and flavor.
Ingredients
- 1 cauliflower medium head, broken into florets (about 5-6 cups
- 1 carrot medium, shredded (about 1 cup
- 1/4 /4 cup celery chopped
- 1/4 /4 cup onion chopped
- 2-1/2 /2 cups chicken broth I like to use Better than Buillon Base, or vegetable broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3/4 /4 teaspoon salt
- 1/8 /8 teaspoon black pepper
- 2 cups milk or whole milk, 2%
- 1 cup cheddar cheese 4 ounces, shredded
- 1/2 /2 hot pepper sauce up to 1 teaspoon, optional
Instructions
- In a large pot, combine the cauliflower florets, carrot, celery, onion, and chicken broth. Bring mixture to a boil then reduce heat; Cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). The liquid will barely cover the veggies.
- In another large saucepan, melt the butter for the roux. Stir in the flour, salt and pepper until smooth. Whisk the milk in slowly. Bring to a boil over medium heat; Cook and stir the mixture for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture until combined.
- Puree about 2 1/2 cups of the soup in a regular blender or immersion blender and pour back into the soup. This makes the soup extra creamy. Store leftovers in an airtight container.
Notes
- Use only 1 teaspoon of vegetable bouillon if substituting for chicken broth to avoid overpowering the flavor.
- Reheat leftovers slowly over medium-low heat to maintain the soup's creamy texture.
- The soup can be stored in an airtight container and reheated as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings; 2 quarts
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1/8th of the recipe | |
| Calories | 167kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 506mg | 21% |
| Potassium | 367mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1660IU | 33% |
| Vitamin C | 36mg | 40% |
| Calcium | 199mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
