Description
This hearty, veggie-packed Cauliflower Soup is rich, thick, and creamy with tender cauliflower in a flavorful cheesy base.
Ingredients
Scale
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter, divided
- 1 cup diced yellow onion
- 1 cup diced carrots
- 3/4 cup diced celery
- 1 cup diced baby gold potatoes
- 1 tablespoon minced garlic
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 head cauliflower, chopped (about 4 cups)
- 3 cups chicken stock
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp Cheddar cheese
- Fresh thyme for garnish
- Buttered bread for serving
Instructions
- Heat oil and 1 tablespoon butter in a large pot over medium-high heat. Add onion, carrots, celery, potatoes, and garlic. Cook 8–10 minutes until softened.
- Add cauliflower, thyme, oregano, salt, and pepper. Stir to combine.
- Add chicken stock. Bring to a boil, then reduce to a simmer. Cover and cook 10–15 minutes until vegetables are tender.
- In a small pot, melt remaining butter. Whisk in flour and cook 1 minute.
- Gradually whisk in milk and cook 5–6 minutes until thickened.
- Remove from heat and stir in cheese until melted.
- Pour cheese sauce into soup and stir well. Adjust seasoning.
- Blend 1–2 cups for extra creaminess if desired.
- Serve hot with additional cheese and fresh thyme.
Notes
- Whisk roux constantly to prevent lumps.
- Do not boil after adding cheese.
- Blend partially for thicker texture.
- Store refrigerated up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 75mg