Ingredients:
Aromatics:
- 1 tablespoon olive oil or butter
- 1/2 cup chopped onion
- 2 stalks celery, chopped
- 1-2 carrots, chopped (optional)
- 2-3 cloves garlic, minced
For the roux:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour (or gluten-free alternative)
Liquids:
- 4 cups vegetable or chicken broth
- 2 cups milk (any kind – adjust for richness)
The Main Event:
- 1 large head cauliflower, cut into florets
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
The Cheese Factor:
- 2 cups sharp cheddar cheese, shredded (or a mix of your favorites)
Optional Add-Ins:
- 1/2 teaspoon dried thyme
- Pinch of nutmeg
- A splash of Worcestershire sauce
Instructions:
Prep the Veggies:
- Chop the onions, celery, carrots (if using), and mince the garlic. Cut your cauliflower into bite-sized florets.
Sauté Time:
- Heat olive oil or butter in a large pot over medium heat.
- Add the onions, celery, carrots (if using), and a pinch of salt. Sauté until softened, about 5-7 minutes.
- Add the garlic and cook another minute until fragrant.
Build the Roux:
- Add the butter to the pot and let it melt.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth.
Flavor Base:
- Gradually whisk in the broth, stirring constantly to avoid lumps.
- Add the cauliflower, salt, pepper, and optional thyme or nutmeg.
- Bring to a boil, then reduce heat to a simmer. Cook until cauliflower is fork-tender, about 15-20 minutes.
Milk It:
- Slowly stir in the milk and bring back to a gentle simmer.
Puree or Not? Here’s where you choose:
- Creamy: Blend about half the soup using an immersion blender (or carefully in batches in a regular blender). This creates a luxuriously silky base while leaving some chunky texture.
- Chunky: Skip blending if you love the rustic feel of the whole vegetables.
Cheese Please:
- Remove the pot from the heat.
- Stir in the grated cheddar cheese until it’s fully melted and the soup is creamy.
- Taste and adjust salt and pepper if needed. You can also add a splash of Worcestershire sauce here for depth.
Serve and Enjoy:
- Ladle the soup into bowls and garnish with additional cheese, a sprinkle of paprika, a bit of chopped parsley, or some crumbled bacon for extra indulgence.
Tips:
- Customize Your Cheese: Try different cheeses like Gruyere, Gouda, or a blend for unique flavors.
- Flavor Boost: Add a dollop of Dijon mustard or a sprinkle of cayenne pepper for a kick.
- Make it Vegan: Use vegan butter, a plant-based milk alternative, and nutritional yeast for a cheesy taste.
