Creamy Cauliflower Vegetable Soup
A wholesome, flavorful, and comforting soup!
Ingredients
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
1 medium leek, cleaned and chopped
2½ cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce (optional, to taste)
Instructions
1. Cook the vegetables
In a large pot, combine the cauliflower florets, shredded carrot, chopped celery, and chopped leek.
Add the 2½ cups of water and bouillon.
Bring to a boil, reduce heat, cover, and simmer for 10–15 minutes or until vegetables are tender.
2. Make the creamy base
In a separate saucepan, melt the butter over medium heat.
Add the flour, salt, and pepper, whisking continuously to form a smooth paste (a roux).
Slowly pour in the milk while whisking to avoid lumps.
Cook for 5–7 minutes, stirring constantly, until thickened and creamy.
3. Combine
Pour the creamy milk mixture into the pot with the cooked vegetables.
Stir well and bring the soup back to a gentle simmer.
4. Add the cheese
Add the shredded cheddar cheese.
Stir until fully melted and smooth.
5. Adjust flavor
Add 1/2 to 1 teaspoon of hot pepper sauce, depending on your spice preference.
Taste and adjust salt and pepper if needed.
Serving Suggestions
Serve with crusty bread or whole-grain toast.
Top with fresh chives, parsley, or extra cheese.
For extra creaminess, blend half the soup and mix it back in.