Creamy Cauliflower Soup with Celery
When you want something warm and comforting but also need to add vegetables to your diet, a bowl of this Cauliflower Soup will satisfy your craving! This soup has a texture similar to potato soup, although we do use potatoes, the majority of our texture comes from cauliflower.
Ingredients
- Cauliflower Soup
- 1 head cauliflower, chopped into small pieces
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup potatoes, peeled and chopped
- 2 tablespoon olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 teaspoon fresh thyme
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 4 cups low-sodium chicken broth
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons milk
- 1 cup shredded sharp cheddar cheese
- Toppings & Pairings
- shredded cheese
- slices of crusty bread
- fresh herbs
Directions
Recipe instructions Creamy Cauliflower Soup with Celery
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Step 1
Heat a big pot, put in the olive oil, garlic, and onions. Cook for about 2 minutes or until the onions are soft.
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Step 2
Add the cauliflower, carrots, celery, potatoes, thyme, rosemary, salt, and pepper. Stir everything together. Pour in the chicken broth and let it simmer for 20-25 minutes, or until everything is soft.
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Step 3
In a medium-sized pan, melt the butter. Blend in the flour until it forms a paste. Gradually pour in the milk while whisking until it becomes smooth. Add the cheese then whisk again until it melts completely forming a slightly thickened mixture.
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Step 4
Gradually pour the mixture into the soup while stirring until it is completely combined.
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Step 5
To achieve a thick and smooth texture, use an immersion blender to blend half of the soup. You can blend half the soup in a blender or with a handheld masher. Stir until the soup is smooth, although it will have small chunks and thicken. Simmer for 5 more minutes.
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Step 6
Sprinkle more shredded cheese on top of the soup, and serve with fresh bread or toasted baguette slices. Enjoy!
