In a heavy-bottom pot, combine cauliflower florets, shredded carrots, and chopped celery.
Add 2 1/2 cups water and 2 teaspoons chicken bouillon to the pot, and bring the mixture to a boil.
Once boiling, reduce the heat to medium, and let the mixture simmer for 10-15 minutes, until the vegetables are tender.
Meanwhile, in a separate saucepan, melt 3 tablespoons butter over medium heat. Stir in 3 tablespoons all-purpose flour, 3/4 teaspoon salt, and 1/8 teaspoon pepper until smooth and well combined.
Gradually add 2 cups of milk, stirring constantly to prevent lumps. Continue cooking the mixture over medium heat for about 2 minutes until it thickens.
Add 1 cup shredded cheddar cheese to the milk mixture, stirring until the cheese is fully melted and the sauce is smooth.
Pour the cheesy milk mixture into the pot with the cooked vegetables, stirring to combine well.
Taste and adjust seasoning as needed. Garnish with freshly chopped parsley or a sprinkle of chili powder if desired.
Serve the creamy cauliflower and cheddar soup hot, and enjoy!
Serving Suggestions
Serve with warm crusty bread or a side of garlic toast for a heartier meal.
Top with crispy bacon bits or croutons for added texture and flavor.
Pair with a fresh green salad for a balanced lunch or light dinner.
Cooking Tips
For a smoother texture, you can partially blend the soup using an immersion blender, leaving some chunks of cauliflower for a chunky consistency.
Feel free to swap chicken bouillon with vegetable bouillon for a vegetarian version of the soup.
Use sharp cheddar cheese for a more intense cheesy flavor.
Nutritional Benefits
Cauliflower is rich in fiber, vitamins C and K, and antioxidants that support overall health and digestion.
Carrots are high in beta-carotene, which promotes good vision and skin health.
Cheddar cheese provides calcium and protein, contributing to bone health and muscle repair.
Dietary Information
This recipe can easily be made vegetarian by using vegetable bouillon.
It’s a gluten-containing recipe due to the flour but can be made gluten-free by substituting with gluten-free flour.
Nutritional Facts (per serving, approx.)
Calories: 270
Carbohydrates: 18 g
Protein: 10 g
Fat: 18 g
Fiber: 3 g
Sugar: 6 g
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat, adding a little extra milk or broth if the soup becomes too thick.
The soup can also be frozen for up to 2 months, but the texture of the cheese may change slightly after thawing.
Why You’ll Love This Recipe
This soup is incredibly creamy and cheesy, with the perfect balance of flavors.
It’s a great way to incorporate more vegetables into your diet without sacrificing comfort food vibes.
The recipe is easy to customize, allowing you to add your favorite toppings or swap ingredients based on your preferences.
This soup is perfect for meal prepping since it stores well and reheats beautifully.
Conclusion
If you’re looking for a cozy, creamy, and wholesome soup to satisfy your hunger, this Cauliflower and Cheddar Soup is the answer. It’s packed with healthy veggies and rich cheddar cheese, creating a velvety texture that’s sure to please both kids and adults alike. Simple to make, versatile, and filling, this soup is perfect for those cold days when you need a little comfort in a bowl. Serve it with your favorite bread or enjoy it on its own, and you’ll have a go-to recipe that the whole family will love!
Frequently Asked Questions
Can I use frozen cauliflower instead of fresh?
Yes, frozen cauliflower works well in this recipe. You can add it directly to the pot without thawing.
Can I substitute another type of cheese?
Absolutely! While cheddar is ideal for its sharp flavor, you can use mozzarella, gouda, or even a combination of cheeses.
Can I make this soup vegan?
Yes, substitute the butter with vegan butter, use a plant-based milk (like almond or oat), and replace the cheddar with a dairy-free cheese alternative.
Can I add more vegetables?
Definitely! Broccoli, peas, or even spinach would be great additions to this soup for extra nutrition.
Is there a way to make this soup thicker?
If you prefer a thicker soup, reduce the amount of water slightly or add an extra tablespoon of flour to the cheesy milk mixture.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute with whole wheat flour, but the texture might be slightly denser.
What’s a good substitute for chicken bouillon?
Vegetable bouillon or broth works just as well, especially for a vegetarian version.
Can I make this soup ahead of time?
Yes, this soup stores well and can be made a day in advance. Just reheat it gently before serving.
Can I use almond milk in place of regular milk?
Yes, unsweetened almond milk is a good substitute, though the soup may have a slightly different flavor and texture.
How can I make the soup less rich?
To make the soup lighter, use low-fat milk and reduce the amount of cheese slightly.
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