Cauliflower Soup Recipe photo by Taste of Home
Cauliflower Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (about 2 quarts).
This cheesy recipe is way tastier than any other cauliflower soup I've tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia
Ingredients
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1 medium head cauliflower, broken into florets
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1 medium carrot, shredded
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1/4 cup chopped celery
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2-1/2 cups water
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2 teaspoons chicken bouillon or 1 vegetable bouillon cube
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3 tablespoons butter
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3 tablespoons all-purpose flour
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3/4 teaspoon salt
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1/8 teaspoon pepper
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2 cups 2% milk
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1 cup shredded cheddar cheese
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1/2 to 1 teaspoon hot pepper sauce, optional
Directions
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1.
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).
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2.
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.
Nutrition Facts
1 cup: 160 calories, 11g fat (6g saturated fat), 30mg cholesterol, 616mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.
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