Warm up with a bowl of Creamy Cauliflower Soup, a velvety and nourishing dish made with soft cauliflower, tender vegetables, and a rich cheddar cheese sauce. This recipe strikes the perfect balance: healthy, hearty, and indulgent—ideal for cooler nights or as a starter for dinner gatherings.
Think of it as a cozy hug in a bowl. The base is cauliflower simmered with carrots and celery, topped with a captivating cheese sauce. Add a hint of heat if you like, garnish as you wish, and prepare for your new favorite soup.
Why You’ll Love This Soup
- Silky-smooth texture with rich cheese flavor
- Uses simple, seasonal ingredients
- Easily adaptable for vegetarian versions
- Ready in under an hour
- Great for meal prep, entertaining, or weeknight dinners
Ingredients
- 1 medium head cauliflower, cut into florets
- 1 medium carrot, shredded
- ¼ cup chopped celery
- 2½ cups water
- 2 tsp chicken bouillon or 1 vegetable bouillon cube
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- ¾ tsp salt
- ⅛ tsp pepper
- 2 cups 2% milk
- 1 cup shredded cheddar cheese
- ½ to 1 tsp hot pepper sauce (optional)
Kitchen Equipment
- Large saucepan
- Medium saucepan
- Whisk and wooden spoon
- Measuring spoons and cups
- Grater (for cheese and carrot)
Step-by-Step Directions
1. Cook the Vegetables
In a large saucepan, combine cauliflower florets, shredded carrot, and chopped celery. Add water and bouillon. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10–15 minutes, until the vegetables are tender.
2. Prepare the Cheese Sauce
In a separate pan over low heat, melt the butter. Whisk in flour, salt, and pepper until smooth. Gradually pour in milk, stirring constantly to avoid lumps. Continue cooking until thickened—about 3–5 minutes.
3. Add the Cheese
Stir in the shredded cheddar until completely melted and silky. If desired, add hot pepper sauce to taste for gentle heat. Keep the sauce warm.
4. Combine the Soups
Pour the cheese sauce into the cooked vegetables and stir well to combine. If necessary, gently reheat the mixture until steaming through.
5. Serve
Ladle into bowls and garnish with extra cheddar, fresh herbs, or a drizzle of olive oil. Serve immediately.
Expert Tips & Variations
- Vegetarian option: Use vegetable bouillon instead of chicken for a meat-free soup.
- Creamier finish: Stir in a splash of heavy cream or half-and-half.
- Add texture: Blend half the soup smooth and leave the rest chunky—or top with croutons or bacon.
- Flavor twist: Add roasted garlic or a pinch of smoked paprika for a deeper profile.
- Meal prep friendly: Soup holds well in the fridge for up to three days and can be gently reheated on the stove.
Serving Suggestions
- Pair with a warm, crusty baguette or garlic toast
- Serve over toasted bread rounds as an appetizer
- Offer alongside a crisp green salad dressed in lemon vinaigrette for balance
- For a complete meal, add a side of broiled shrimp or grilled chicken
Frequently Asked Questions
Can I use frozen cauliflower?
Yes, thawed and drained frozen cauliflower works well—just adjust cooking time if it’s already soft.
Can I omit the cheese?
You can. Use milk to thicken and blend for a dairy-free version, or substitute with vegan cheese if preferred.
Is it safe to freeze this soup?
Yes—freeze it (without garnishes). Reheat slowly, and you may need to whisk in a splash of milk to restore creaminess.
How thick should the soup be?
If too thick, stir in additional warmed milk or broth. For thinner consistency, blend gently and adjust.
Final Thoughts
This Creamy Cauliflower Soup offers all the warmth of comfort food with the brightness of vegetables and the indulgence of cheese. It’s approachable enough for busy nights but impressive enough for guests. Whether whipped up in a pinch or prepared ahead for a special meal, its smooth texture and welcoming flavor make it a repeat favorite.
A perfect bowl of homemade comfort—rich, cheesy, and soul-satisfying.
The Goods
Creamy Cauliflower Soup
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Recipes
- 1 medium head cauliflower cut into florets
- 1 medium carrot shredded
- ¼ cup chopped celery
- 2½ cups water
- 2 tsp chicken bouillon or 1 vegetable bouillon cube
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- ¾ tsp salt
- ⅛ tsp pepper
- 2 cups 2% milk
- 1 cup shredded cheddar cheese
- ½ to 1 tsp hot pepper sauce optional
Instructions
Cook the Vegetables
- In a large saucepan, combine cauliflower florets, shredded carrot, and chopped celery. Add water and bouillon. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10–15 minutes, until the vegetables are tender.
Prepare the Cheese Sauce
- In a separate pan over low heat, melt the butter. Whisk in flour, salt, and pepper until smooth. Gradually pour in milk, stirring constantly to avoid lumps. Continue cooking until thickened—about 3–5 minutes.
Add the Cheese
- Stir in the shredded cheddar until completely melted and silky. If desired, add hot pepper sauce to taste for gentle heat. Keep the sauce warm.
Combine the Soups
- Pour the cheese sauce into the cooked vegetables and stir well to combine. If necessary, gently reheat the mixture until steaming through.
Serve
- Ladle into bowls and garnish with extra cheddar, fresh herbs, or a drizzle of olive oil. Serve immediately.
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