I know what you’re thinking. Cauliflower soup? Where’s the pumpkin? Well, this chunky soup is packed with our favorite fall gourd.
Kidding! This wasn’t a post we were planning, but I cooked a pot of this soup on Tuesday and had to share it with everyone because it was so delicious. In addition to eating leftovers for lunch, Alex also requested it for breakfast the past couple of days!
When the days get cooler, I crave all types of soups, and while I make most at home, I’ve always shied away from cheesy soups because I’ve had the bad luck getting the cheese to melt without creating a greasy and clumpy mess. I can’t say for sure what made the difference this time (following instructions, maybe?), but the soup turned out perfectly. I think I may use this same base recipe for a broccoli version next.
The original recipe can be found here, and it was so perfect that I my changes were minor.
Ingredients
- 2 Tbsp olive oil
- 1 medium carrot, diced
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 medium cauliflower head, broken into florets
- 2 1/2 cups water
- 1 vegetable bouillon cube
- 3 Tbsp butter
- 3 Tbsp flour
- 3/4 tsp salt
- 2 cups 2% or whole milk
- 1 cup shredded cheddar cheese
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the carrot, onion, and celery. Cook, stirring once in a while, until the onions are translucent (about 5 minutes).
- Add the cauliflower, water, and bouillon. Keep the soup at a gentle simmer for about 10-15 minutes as the vegetables cook.
- In a medium saucepan, heat the butter over medium-low heat. Whisk in the flour, salt, and pepper until smooth. Continue whisking and slowly pour in the milk. Whisk until smooth. Bring the milk to a gentle simmer over medium heat, stir once in a while, and cook for about 2 minutes until thickened. Reduce heat to low and stir in the cheese until melted.
- Stir the milk mixture into the soup and serve.
We found that this soup reheats well, but doesn’t last long! I think this has started a little cauliflower kick in our house. Up next, this roasted cauliflower and garlic dip.
I just made a batch of this last night so I could eat it all week for lunch, HOLY COW IT’S SO GOOD!!!! It has the perfect “creamed soup” flavor and I love the chopped veggies instead of pureeing the soup. I am going to try adding broccoli next time. Kudos! and nomnomnom
yay! I’m so glad you liked it! Your excitement about this one reminds me about how excited I was to have that creamy chicken soup at your house. I think I’m going to have to make some of that this week! xo