Cheesy Cauliflower Soup
Cheesy Cauliflower Soup is super creamy, cheesy, and veggie packed. Made in less than 40 minutes and your whole family will love it!
Servings: 8 servings
Ingredients
Cauliflower Soup
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 head cauliflower chopped into small pieces
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup Yukon gold potatoes diced
- 1 teaspoon fresh or dried thyme
- 1/2 teaspoon fresh or dried rosemary
- 4 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Roux
- 2 tablespoons butter salted or unsalted
- 2 tablespoons milk whole milk preferred
- 2 tablespoons all-purpose flour
- 1 cup shredded cheddar cheese
- pinch of salt and pepper
Instructions
- Heat a large pot, add the olive oil, garlic and onions. Sauté until onions are soft, about 2 minutes.
- Add the cauliflower, carrots, celery, potatoes, thyme, rosemary, salt and pepper. Stir until combined. Add the chicken broth and simmer for 20-25 minutes, or until soft.
- In a medium pan, melt the butter and whisk in the flour until it forms a paste. Slowly add in the milk and whisk until smooth. Add the cheese and continue to whisk together until the cheese is completely melted and a slightly thickened roux forms.
- Slowly add the roux to the soup and stir until combined.
- With an immersion blender, blend half of the soup together just until it has a thick and creamy texture. You could also transfer half of the soup to a blender or blend with a handheld potato masher. Stir until the soup is completely blended together. There will be small chunks and the soup will thicken. Let simmer for another 5 minutes.
- Top the soup with more shredded cheese and serve with fresh bread or toasted baguette slices. Enjoy!
Notes
Recipe adapted from: Savory Experiments