Total TimePrep/Total Time: 30 min.
Makes8 servings (about 2 quarts)
- 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
- 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
- In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
- In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
Test Kitchen Tips
Nutrition Facts1 cup: 159 calories, 11g fat (7g saturated fat), 35mg cholesterol, 617mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.
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Mar 7, 2019
OMG! Just made this soup for the first time tonight and it is delicious!! Super easy and fast too and given low fat milk, a little butter and cheese, pretty healthy. This will be a new staple!!
Mar 1, 2019
I like this recipe. I followed the recipe as stated except I added 2 1/2 cups of vegetable broth instead of bouillon and 2 1/2 cups of water. The broth was pretty thin so I added 4 additional tablespoons of flower mixed it with the broth and added back into the soup. That thickened it up. The taste was a little bland but still good. Next time I may add green chillies! Will make again.
Feb 26, 2019
I love this recipe. However, to make it gluten free, I do not add the milk, butter or flour. Instead, I just leave a couple of large pieces of cauliflower, then when it is done, I remove the large pieces and put them in the blender then add it back to the soup. Voila, cream soup without the gluten. I do add some salt and garlic, as well. I think it is delicious.
Feb 17, 2019
This is delicious soup. My husband n I prefer cauliflower over broccoli. I tweeked the rue slightly based on other comments of the soup being watery, n it turned out perfect. Next time I make it my husband wants bacon added.
Jan 26, 2019
Relatively easy to make and very good. It's not a heavy, cream soup. Flavor gets better a day or two after it's made.
Jan 24, 2019
So delicious on a winter day. I added broccoli and corn. Thank you, Debbie, for sharing this recipe.
Jan 19, 2019
I have made this recipe twice. My broth was not thin at all. I took a couple of couple of cups and pureed , then made sure the roux was thick when I added it to the broth. My soup is really, really creamy, and I followed the recipe exactly--the first time. The second batch I added a can of chopped green chilies, just because I like them. Oh, and I didn't add the carrots, because I don't like carrots. This recipe is one I will fix frequently. I even tricked my husband into thinking it was baked potato soup. He loved it!
Jan 7, 2019
Followed recipe to a tee. Broth was very very thin!!! I used the chicken broth to boil veggies!! ??? Might add some corn now..?? When I added broth
Dec 15, 2018
YumO! I added 1/3 cup frozen corn, 4.5 oz copped green chillies and 8oz chopped cherrywood ham. Very versatile recipe!
Dec 8, 2018
Made this last night. Very easy. Made it substituting 2 1/2 cups of low sodium chicken broth for the water and bouillon. And served it with hot pepper sauce on side. A great basic recipe, but definitely needed the hot pepper sauce as it was bland. Will make again but definitely with adjustments to up seasoning. Thanks Debbie