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Cauliflower Soup Recipe

Cauliflower Soup recipe
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This hearty, veggie-packed Cauliflower Soup is rich, thick, and creamy, with tender pieces of cauliflower in a deliciously flavorful base. Perfect comfort food for any night of the week.

Ingredients

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  • 1 tablespoon olive oil
  • 5 tablespoons unsalted butter, divided
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • ¾ cup diced celery
  • 1 cup diced baby gold potatoes, no need to peel
  • 1 tablespoon minced garlic
  • ¾ teaspoon dried thyme
  • ¾ teaspoon dried oregano
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 head cauliflower, 4 cups chopped
  • 3 cups chicken stock
  • ¼ cup flour
  • 2 cups whole milk
  • 1 cup shredded sharp Cheddar cheese
  • Fresh thyme, optional
  • Hearty buttered bread for serving

Instructions

  1. Heat oil and 1 tablespoon butter in a large pot over medium-high heat. Add onion, carrots, celery, potatoes, and garlic. Cook, stirring occasionally, for 8-10 minutes until softened and translucent. Add cauliflower, thyme, oregano, salt, and pepper. Stir to combine.
  2. Add chicken stock. Stir and bring to a boil, then reduce to a gentle simmer. Cover and cook for 10-15 minutes or until veggies are fork-tender.
  3. In a separate small pot, melt the remaining 4 tablespoons butter over medium heat. Sprinkle flour evenly across the melted butter, then whisk constantly for 1 minute. Very gradually add milk while whisking constantly. Cook for 5-6 minutes, until mixture coats the back of a spoon (do not boil). Remove from heat and stir in cheese, a handful at a time, until melted.
  4. Reduce soup heat to low. Pour the cheese sauce into the soup pot and stir. Taste and adjust seasoning with additional salt and pepper (about ¼ teaspoon more each or to taste). For a creamier soup, use an immersion blender for a few pulses, or blend 1-2 cups in a regular blender and stir back in.
  5. Ladle into bowls; top with more cheese and fresh thyme if desired. Serve with toasted, buttered bread.

Notes

  • Whole milk works best for creamy soup. Lower-fat milk (2% or 1%) can be used but won’t be as thick. Avoid plant-based milk for this recipe.
  • Use freshly shredded sharp or extra-sharp Cheddar for the best flavor and texture. Pre-shredded cheese may cause the soup to be grainy.
  • Dice potatoes into ½-inch pieces and chop cauliflower into small bite-size pieces. Smaller pieces cook faster and prevent over-reducing the broth.
  • Soup thickens as it cools. Add chicken stock when reheating if needed.

Nutrition

Find it online: https://www.benefitiany.com/cauliflower-soup-recipe/