Cauliflower Cheese Soup

This easy, cheesy cauliflower soup, loaded with vegetables and ready in 45 minutes, is a cozy, comforting meal for a cold fall day. 

My family loves broccoli cheddar soup, so I whipped up a batch of this cauliflower cheese soup for lunch. I sautéed the veggies, then simmered them in broth until tender. My husband wanted a creamier version, so I blended the veg a bit, then combined it with a cheesy roux. We all loved this creamy cauliflower soup, and it paired well with crusty bread and a simple little gem salad.

Cauliflower Cheese Soup

Ingredients:

• 1 tbsp olive oil
• 1 medium head cauliflower, broken into florets (about 5-6 cups)
• 2 small carrots, shredded (about 1 cup)
• ¼ cup celery, diced
• ¼ cup onion, diced
• ½ tsp chicken bouillon granules
• Sea salt and freshly cracked black pepper
• Crushed red pepper flakes, to taste
• 3 cloves of garlic, minced
• 2½ cups chicken broth or vegetable broth
• 3 tbsp butter
• 3 tbsp flour
• 1 cup whole milk
• 1 cup heavy cream
• 1-1½ cups cheddar cheese, shredded
• ½-1 tsp hot pepper sauce, optional

Serving:

• Cheddar cheese, shredded
• Fresh chives, snipped

How to Make Cauliflower Cheese Soup:

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cauliflower florets, carrot, celery, onion, chicken bouillon granules, sea salt, freshly cracked black pepper, and crushed red pepper. Cook, stirring often, for 2-3 minutes.

Add the garlic and cook, stirring constantly, for 1 minute.

Add the broth and bring the mixture to a boil, then reduce the heat, cover, and simmer for 12-15 minutes, or until vegetables are tender (do not drain).  Side Note: The liquid will barely cover the vegetables.

Pour the veggies & broth into a large bowl. Blend with an immersion blender for a creamier soup, or leave it chunky if preferred. Side Note: I blended it a bit, but some small cauliflower florets remained.

Wipe out the large pot or Dutch oven and melt the butter over medium-high heat.

Whisk in the flour and season with sea salt and freshly cracked black pepper until smooth, for about 2 minutes.

Slowly whisk in the milk and heavy cream. Season with sea salt and freshly cracked black pepper to taste. Bring to a boil and whisk constantly for 2 minutes or until thickened. Reduce heat.

Slowly stir in the cheese until melted.

Stir into the cauliflower mixture until combined.

Add hot pepper sauce. Taste and season with sea salt and freshly cracked black pepper, if needed.

Ladle into serving bowls and top with fresh chives and cheddar cheese.

Serve immediately. Enjoy.