Creamy Cauliflower Soup
This soup is tasty, made with cauliflower and vegetables. It has the same flavor as potato soup, and it's both comforting and creamy.
Ingredients
- 1 (2 1/4 lb) large head cauliflower, large stem removed and discarded, remaining chopped into small pieces
- 1 small yellow onion, diced (1 cup)
- 2 carrots, peeled and diced (1 cup)
- 2 stalks celery, diced (3/4 cup)
- 5 tbsp butter, divided
- 3 cups low-sodium chicken broth
- salt and freshly ground pepper, to taste
- 4 1/2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp white or yellow cheddar, plus more for serving if desired
- 4 - 6 slices bacon, cooked and chopped (optional)
- 2 green onions, chopped (optional)
Directions
Recipe instructions Creamy Cauliflower Soup
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Step 1
Melt one stick of butter in a big pot on medium-high heat. Put in onions, carrots, and celery and cook for 5 minutes.
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Step 2
Next, put in chicken broth and cauliflower, and season with salt and pepper to your liking. Bring everything to a boil. Turn down the heat to medium-low and cover the pot, cooking everything until the vegetables are soft, which usually takes about 15 minutes.
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Step 3
Meanwhile, melt the rest of the butter in a separate medium-sized saucepan over medium heat. Add flour to the pan and whisk constantly while cooking for one minute.
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Step 4
Whisk milk into flour while stirring. Bring to a boil while stirring constantly, then remove from heat and stir in cheese.
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Step 5
Once vegetables are tender, add milk mixture to the soup. Serve warm and top each serving with bacon, green onions, and extra cheese if preferred.
