Name: Cauliflower Soup
Ingredients: 1 medium head cauliflower (broken into florets); 1 onion (diced); 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)

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Cauliflower Soup

Course: Side Dish

Servings:

Author: Taste of Home

Ingredients

1 medium head cauliflower broken into florets
1 onion diced
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

Instructions

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.