5.0 from 3 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Servings: 6 people
Calories: 203 kcal
Course:
Side Dish , Soup
Cuisine:
American
Ingredients
- 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
Instructions
- 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.
- 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.
- Add the shredded cheddar cheese to the milk mixture and stir until the cheese is fully melted.
- 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!
Cup of Yum
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
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
% 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.