Cauliflower Soup – Cozy & Creamy!
Cauliflower soup is so creamy, so cozy and so comforting on a winter day! Packed with good-for-you veggies and just a little bit of dairy, it’s a great lunch or dinner whenever days are dreary and you need something soothing in your life.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: American
Ingredients
6 tablespoons butter or margarine, divided use
1/2 cup finely chopped onion
1 cup celery, sliced thinly crosswise
1 small carrot, grated
3 medium potatoes, sliced thin
1 large head cauliflower, trimmed and cut into florets
4 cups chicken broth
1 bay leaf
1/4 teaspoon dried tarragon
1/4 cup all-purpose flour (or gluten-free flour)
1 cup 2% milk
2 cups half-and-half or light cream
salt and pepper, to taste
8 ounces shredded sharp cheddar cheese (about 2 cups)
2 tablespoons parsley, chopped
Instructions
In a large stockpot, heat 2 tablespoons of the butter or margarine until melted. Add onion and saute until transparent. Add celery, potatoes, carrot, cauliflower, and chicken broth. Cover and bring to a boil, then reduce heat and simmer 15 to 20 minutes, or until cauliflower is tender. Add bay leaf and tarragon.
While the soup is simmering, melt the remaining 1/4 cup butter or margarine in a small saucepan or pot over medium heat. Add the flour and cook, stirring, for one to two minutes to ensure all of the flour is coated. When the cauliflower is tender, add the flour mixture and cook, stirring, until the soup stock has thickened. (It will look very thick at this point.)
Reduce heat to low and add the milk and half-and-half. Stir to combine thoroughly. Salt and pepper to taste, and simmer another 15 minutes. Just before serving, stir in the sharp cheddar cheese and chopped parsley and heat through.
Find it online: https://www.theprovidentcook.com/cauliflower-soup-cozy-creamy/