Name: Cauliflower Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 2 tbsp butter; 1 small yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 2 medium gold potatoes, diced (no need to peel); 3 cloves garlic, minced; 1 tsp dried thyme (or fresh/freeze-dried); 1 tsp dried oregano (or fresh/freeze-dried); 1 medium cauliflower head, cut into small florets; 4 cups chicken stock (or vegetable stock for a vegetarian version); 2 tbsp flour; 2 cups whole milk; 1 cup sharp cheddar cheese, freshly shredded

Description

This creamy cauliflower soup is a rich, comforting dish packed with flavor from sautéed onions, carrots, celery, and a blend of fresh herbs. The combination of cauliflower, potatoes, and a touch of cheddar cheese creates a creamy, savory texture perfect for cozy nights. Enjoy this velvety soup as a starter or a light meal.

Ingredients

Scale

2 tbsp olive oil
2 tbsp butter
1 small yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
2 medium gold potatoes, diced (no need to peel)
3 cloves garlic, minced
1 tsp dried thyme (or fresh/freeze-dried)
1 tsp dried oregano (or fresh/freeze-dried)
1 medium cauliflower head, cut into small florets
4 cups chicken stock (or vegetable stock for a vegetarian version)
2 tbsp flour
2 cups whole milk
1 cup sharp cheddar cheese, freshly shredded

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Instructions

Heat olive oil and butter in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened and the onion is translucent.
Add the garlic, thyme, and oregano to the pot and cook for another 1-2 minutes until fragrant.
Stir in the diced potatoes and cauliflower florets. Cook for 3-4 minutes.
Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken stock while stirring to avoid lumps. Bring the mixture to a boil, then reduce the heat to a simmer.
Let the soup simmer for about 15-20 minutes, or until the vegetables are tender.
Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches.
Return the soup to the pot and stir in the whole milk and cheddar cheese. Heat over low heat, stirring occasionally, until the cheese is melted and the soup is creamy.
Season with salt and pepper to taste. Serve hot and enjoy!

Notes

For a vegan version, substitute the butter with vegan butter, use vegetable stock, and omit the cheddar cheese.
If you prefer a chunkier soup, blend only part of the soup and leave some vegetables whole.
For added flavor, top the soup with extra shredded cheese, crispy bacon bits, or fresh herbs.
The soup can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup, Main Course
Method: Sautéing, Simmering
Cuisine: American