I’m going to let you in on a little secret. Come closer now…come closer. Lean in. Are you ready? I’m going to whisper. (I like soup.) Don’t tell anyone!
This is delicious soup. My husband n I prefer cauliflower over broccoli. I tweeked the rue slightly based on other comments of the soup being watery, n it turned out perfect. Next time I make it my husband wants bacon added.
Relatively easy to make and very good. It’s not a heavy, cream soup. Flavor gets better a day or two after it’s made.
I have made this recipe twice. My broth was not thin at all. I took a couple of couple of cups and pureed , then made sure the roux was thick when I added it to the broth. My soup is really, really creamy, and I followed the recipe exactly–the first time. The second batch I added a can of chopped green chilies, just because I like them. Oh, and I didn’t add the carrots, because I don’t like carrots. This recipe is one I will fix frequently. I even tricked my husband into thinking it was baked potato soup. He loved it!
Okay, so I just made a big deal out of nothing. But the fact remains that I love soup, especially at this chilly (chilly? try frigid) time of year. And out of all the soups in my repertoire (have you tried this one yet? Your heart will rejoice), the one that most says “Comfort Food” to me is my mom’s time-tested Cauliflower Soup. It’s brothy. Savory. Creamy. Filled with tender chunks of cauliflower and all the comforts of home. I’ve made it in my own household for years…and today I share it with you.
Keep in mind that while this soup may appear to have a lot of steps, there’s nothing difficult about it. Just get your ingredients ready and it’ll be a cinch.
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 (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon of hot pepper sauce, optional
1. In a large bowl, 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).
2. In another 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).