Cauliflower Soup

By Addie

Cauliflower an carrots share the stage in this cheesy soup that's sure to warm you up on the chilliest nights. We like it with hot pepper sauce; however, it can be omitted with equally tasty results. —Debbie Ohlhausen Chilliwack, British Columbia

Ingredients

• 1 medium head cauliflower, broken into florets
• 1 medium carrot, shredded
• 1/4 cup chopped celery
• 2 1/2 cups water
• 2 teaspoons chicken or 1 vegetable bouillon cube
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups milk
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2-1 teaspoon hot pepper sauce, optional

Preparation

Step 1

In a large bowl, 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 another 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. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).
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REVIEWS:

My husband and I really liked this soup. I added onion and I also thickened it with extra flour/water mixture at the end of cooking. I didn't measure my cheese but I'm sure I went a little heavy on that too. We added the hot sauce to our bowls and we liked it very much. This recipe is a keeper!

One of the best soups I've ever made! I added some fresh dill..delicious! Even my son (who is not a soup lover) loved this soup!!!!!

A very tasty soup that was a breeze to whip up. I felt the soup was a little too thin for my liking so I thickened it up at the end with a slurry of water and 1tbsp of flour. I also added one tbsp of butter at the end to give it a more velvety texture. I liked the addition of hot sauce.

I've probably made this recipe a dozen times since I first found it. It gets raves from everyone I've served it to, and I find it velvety and absolutely wonderful. Thanks for posting, Debbie!