This Cheesy Cauliflower Soup can be prepared from start to finish in 30 minutes and is chock-full of veggies that even picky eaters will eat! Pair it with cheese toast or grilled cheese for a quick 30 minute meal.
Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choine, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium.”
Truth be told, cauliflower as a veggie just isn’t one of my favorites. I don’t hate it; I’m not mad at it, but I just don’t love it. However, I really do love this cheesy cauliflower soup and have made it twice in the last week! Pioneer Woman makes a similar cauliflower soup, but holy moly does her recipe have a lot of fat in it. I thought I’d do without the stick of butter and heavy cream and lighten things up a bit. This recipe is a modified version of a recipe from Taste of Home and has much less fat without sacrificing the taste. It can be prepared quickly and even picky eaters seem to like it. My eldest–who will only take a bite of cooked cauliflower under threats of lost privileges–gobbled up this soup before I could even tell him what was in it. 🙂 Pin the recipe for when you need a quick and healthy dinner!
Time: 30 minutes Yield: 4 large bowls
1 head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup celery, chopped
1 green onion, chopped
2-1/2 cups water
2 teaspoons chicken bouillon (I used the jarred Better Than Bouillon Reduced Sodium.)
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
2 cups whole milk
1 cup (4 ounces) shredded cheddar cheese
Optional: crumbled bacon as garnish
1. Combine the cauliflower, carrot, celery, green onion, water, and bouillon in a dutch oven or stock pot. Cover and bring to a boil over medium high heat. Once at a boil, turn down the heat and allow to simmer covered for 15 minutes. Do not drain.
2. In a saucepan, create a roux by melting the butter and whisking in the flour, salt, pepper, and garlic until smooth. I like to hold my pan at an angle so that it is easier to combine the mixture. Cook for a minute while constantly whisking and then slowly add the milk.
Continue to whisk until all the milk is added and the mixture is well combined. Once the milk is added it will look thin.
Bring the mixture to a boil over medium heat and stir for 2 minutes, or until thickened.
3. Reduce heat to low and stir in cheese until melted. Add the cheese mixture to your pot of vegetables and stir until combined. Garnish with crumbled bacon bits.
I like to serve my Cheesy Cauliflower Soup with cheese toast, or half a grilled-cheese sandwich.
It makes for an easy, quick, and comforting dinner in the fall and winter.