Creamy Cauliflower Soup is the perfect comfort food for cold days. This easy vegetable soup is full of both flavor and nutrition! Creamy Roasted Cauliflower Soup is easy to make, infused with flavor and just happens to be healthy! This soup reheats beautifully so it makes the perfect lunch throughout the week or ideal make ahead dinner.
Behold! Lusciously creamy, yet cream-less, cauliflower soup. This cauliflower soup recipe will absolutely satisfy your craving for warm, creamy soup—no cheese required. This rich and creamy cauliflower soup is just the ticket on a chilly day – and it’s inexpensive too. thick and creamy cauliflower soup is a delicious, healthy low carb substitute for potato soup!
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 shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional
DIRECTIONS
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).
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. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).
Test Kitchen Tips
Feel free to use 2-1/2 cups of chicken or vegetable broth instead of water and bouillon.
Make this gluten-free by using cornstarch as a thickener. Omit the flour and butter, and make a slurry by whisking 2 tablespoons cornstarch into the milk before adding it to the saucepan.