One of our favorite end of summer, early fall recipes is this creamy cauliflower soup. It is an attempt at replicating a delicious soup we had in Belize at a unique jungle resort, after our brother’s wedding years ago. Although we never got any chef’s secrets while there, we think we came pretty close with the recipe we outline here.
The Ingredients
The base of this soup is of course, cauliflower. Other vegetables that play a role are celery, carrots, and some white onion. You will also need water, some Knorr chicken flavored bouillon, a bit of butter and flour, milk, cheddar cheese, salt and pepper. For garnishes, I highly recommend fresh crumbled bacon and homemade croutons.
How to Make this Creamy Cauliflower Soup
First, prep the vegetables by rinsing cauliflower, celery and carrots. Chop cauliflower into florets. Slice celery. Peel and slice carrots. Dice onion.
Then, add vegetables and water to a stock pot with the 2 tsp of Knorr chicken bouillon. Then boil for 10 minutes or until vegetables are tender.
Next, use a slotted spoon to scoop boiled vegetables into a large Cuisinart or food processor. Add about 1 cup of the water from the pot and then purée the vegetables and water.
Once you have a mostly even consistency (some lumps or bigger pieces are ok!), add the puree back to the stock pot with remaining chicken bouillon water. Now you can set the heat to low.
Separately, in a small saucepan, melt the butter. Next, add the flour and whisk together and then add salt and pepper, while stirring. Gradually add milk to the flour mixture, whisking constantly. Then add shredded cheese and stir to melt over low heat.
Finally, add cheese mixture to stockpot, stirring to combine. Simmer until thickened for about 10 minutes.
Serve with bacon bits and croutons on top.
Notes and Variations
- This soup is excellent even without the bacon and crouton toppers, but we highly recommend them!
- This soup is filling and can stand alone as a main course or served side by side with your favorite salad or try it with this Harvest Salad.
Creamy Cauliflower Soup
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
Description
Creamy and delicious, this soup is filling and can star as a main course.
Ingredients
- 1 medium head of cauliflower, cut into florets
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1/2 white onion, diced
- 3 cups water
- 2 tsp Knorr chicken flavor boullion
- 4 T butter
- 4 T all- purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups milk (whole or 2 %)
- 1 1/2 cups shredded cheddar cheese
For Garnish
- Crumbled bacon
- Croutons (pre-made or house made)
Instructions
- Prep the vegetables by rinsing cauliflower, celery and carrots. Chop cauliflower into florets. Slice celery. Peel and slice carrots. Dice onion.
- Add vegetables and water to a stock pot with the 2 tsp of Knorr chicken bouillon. Boil for 10 minutes or until tender.
- Use a slotted spoon to scoop boiled vegetables into a large Cuisinart or food processor. Add about 1 cup of the water from the pot.
- Purée the vegetables and water.
- Add the puree back to the stock pot with remaining chicken bouillon water.
- Set the heat to low.
- In a small saucepan, melt the butter. Add the flour and whisk together. Add salt and pepper, while stirring.
- Gradually add milk to the flour mixture, whisking constantly. Then add shredded cheese and stir to melt over low heat.
- Add cheese mixture to stockpot, stirring to combine. Simmer until thickened for about 10 minutes.
- Serve into small bowls, garnish with bacon crumbles and croutons.
- Prep Time: 15 min
- Cook Time: 40 min
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