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Creamy Cauliflower Soup with Cheddar and Hot Pepper Sauce Recipe

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A creamy and comforting cauliflower soup featuring tender vegetables simmered to perfection and blended with a rich cheese sauce. This easy-to-make soup is perfect for a cozy meal and serves 8 people.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Vegetables and Broth

  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, shredded
  • 1/4 cup chopped celery
  • 2-1/2 cups water
  • 2 teaspoons chicken bouillon or 1 vegetable bouillon cube

Roux and Sauce

  • 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

Instructions

  1. Simmer the veggies: In a Dutch oven, combine the cauliflower florets, shredded carrot, chopped celery, water, and chicken or vegetable bouillon. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes until the vegetables are tender. Do not drain the liquid.
  2. Make the roux: In a separate large saucepan, melt the butter over medium heat. Stir in the all-purpose flour, salt, and pepper to form a smooth paste, cooking briefly to eliminate the raw flour taste.
  3. Build the white sauce: Gradually whisk in the 2% milk to the roux, continuing to whisk to prevent lumps. Bring the mixture to a boil over medium heat and cook for about two minutes until it thickens to a creamy sauce consistency.
  4. Add cheese: Reduce the heat to low and stir in the shredded cheddar cheese until fully melted and smooth. If you prefer a little heat, add 1/2 to 1 teaspoon of hot pepper sauce to taste.
  5. Bring the soup together: Stir the cheese sauce into the simmered cauliflower and vegetable mixture until well combined. Heat through briefly if needed, then serve hot.

Notes

  • Use vegetable bouillon to make this soup vegetarian-friendly.
  • If you prefer a smoother texture, you can blend the soup before adding the cheese sauce.
  • Add hot pepper sauce gradually to control the spice level.
  • For a dairy-free version, substitute milk and cheese with plant-based alternatives.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://cheftinaskitchen.com/creamy-cauliflower-soup-with-cheddar-and-hot-pepper-sauce-recipe/