Cauliflower Soup
By BlueSchmoo
Rate this recipe
4.6/5
(23 Votes)
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 2% milk
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 to 1 teaspoon hot pepper sauce, optional
- ________________________
- SERVES 4
- 1/2 medium head cauliflower, broken into florets
- 1/2 medium carrot, shredded
- 2 Tbspchopped celery
- 1 1/4 cups water
- 1 teaspoon chicken or 1/2 vegetable bouillon cube
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 1/4 + 1/8 teaspoon salt
- 1/16 teaspoon pepper
- 1 cups 2% milk
- 1/2 cup (4 ounces) shredded cheddar cheese
- 1/4 to 1/2 teaspoon hot pepper sauce, optional
Details
Adapted from tasteofhome.com
Preparation
Step 1
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).
2. 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.
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