Creamy Cauliflower Soup with Cheddar and Hot Pepper Sauce Recipe
A creamy, comforting cauliflower soup featuring tender cauliflower and vegetables simmered to perfection, finished with a rich, cheesy white sauce. Perfect as a light meal or starter, this soup combines wholesome ingredients for a flavorful and satisfying dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Vegetables
- 1 medium head cauliflower, broken into florets
- 1 medium carrot, shredded
- 1/4 cup chopped celery
Liquids and Seasoning
- 2–1/2 cups water
- 2 teaspoons chicken bouillon or 1 vegetable bouillon cube
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups 2% milk
- 1/2 to 1 teaspoon hot pepper sauce (optional)
Fats and Thickeners
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
Cheese
- 1 cup shredded cheddar cheese
Instructions
- Simmer the veggies: In a Dutch oven, combine the cauliflower florets, shredded carrot, chopped celery, water, and chicken or vegetable bouillon. Bring this mixture to a boil, then reduce the heat to a simmer. Cover the pot and allow the vegetables to cook gently for 12 to 15 minutes, or until they are tender. Do not drain the liquid after cooking.
- Make the roux: In a separate large saucepan, melt the butter over medium heat. Once melted, stir in the all-purpose flour along with salt and pepper until the mixture forms a smooth paste and is fully combined. This forms the base for your white sauce.
- Build the white sauce: Gradually pour the 2% milk into the roux, stirring constantly to prevent lumps. Bring the sauce to a gentle boil over medium heat and cook for about two minutes, stirring frequently, until the sauce has thickened to a creamy consistency.
- Add cheese: Reduce the heat to low, then stir in the shredded cheddar cheese until it is fully melted and the sauce is smooth. Optionally, add hot pepper sauce to taste for a subtle kick.
- Bring the soup together: Pour the prepared cheesy white sauce into the Dutch oven with the simmered vegetable mixture. Stir thoroughly to combine all the flavors, ensuring the soup is evenly blended and heated through.
Notes
- Use vegetable bouillon to make the soup vegetarian.
- For a spicier flavor, adjust the hot pepper sauce according to your preference.
- This soup can be pureed with an immersion blender for a smoother texture if desired.
- Leftovers can be refrigerated for up to 3 days or frozen for extended storage.
- For a richer soup, substitute whole milk or add a splash of cream.
Keywords: cauliflower soup, creamy cauliflower soup, cheesy vegetable soup, easy soup recipe, comfort soup, stovetop soup