Cauliflower Soup

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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

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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!






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