Cauliflower Cheese Soup
Servings 6
Equipment
- Large pot or Large Dutch Oven
- Immersion Blender
Ingredients
- 1 tbsp olive oil
- 1 medium head cauliflower broken into florets (about 5-6 cups)
- 2 small carrots shredded (about 1 cup)
- ¼ cup celery diced
- ¼ cup onion diced
- ½ tsp chicken bouillon granules
- Sea salt and freshly cracked black pepper
- Crushed red pepper flakes to taste
- 3 cloves of garlic minced
- 2½ cups chicken broth or vegetable broth
- 3 tbsp butter
- 3 tbsp flour
- 1 cup whole milk
- 1 cup heavy cream
- 1-1½ cups cheddar cheese shredded
- ½-1 tsp hot pepper sauce optional
Serving:
- Cheddar cheese shredded
- Fresh chives snipped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cauliflower florets, carrot, celery, onion, chicken bouillon granules, sea salt, freshly cracked black pepper, and crushed red pepper. Cook, stirring often, for 2-3 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Add the broth and bring the mixture to a boil, then reduce the heat, cover, and simmer for 12-15 minutes, or until the vegetables are tender (do not drain). Side Note: The liquid will barely cover the vegetables.
- Pour the veggies & broth into a large bowl. Blend with an immersion blender for a creamier soup, or leave it chunky if desired. Side Note: I blended it a bit, but some small cauliflower florets remained.
- Wipe out the large pot or Dutch oven and melt the butter over medium-high heat.
- Whisk in the flour. Season with sea salt and freshly cracked black pepper until smooth, for about 2 minutes.
- Slowly whisk in the milk and heavy cream.
- Bring to a boil and whisk constantly for 2 minutes or until thickened. Reduce heat.
- Slowly stir in the cheese until melted.
- Stir into the cauliflower mixture until combined.
- Taste, then add hot pepper sauce. Season with sea salt and freshly cracked black pepper if desired.
- Ladle into serving bowls. Top with fresh chives and cheddar cheese.
- Serve immediately. Enjoy.