Cauliflower Soup Recipe

This cauliflower soup recipe is creamy and satisfying. And because it is pureed, kids like the texture of this cream of cauliflower soup.

Ingredients:

• 2 Tbsp. olive oil
• 1 small yellow onion, diced
• 2 stalks celery, diced
• 3 large carrots, peeled and diced
• kosher salt and freshly-ground black pepper, to taste
• 3 Tbsp. flour
• 6 cups low-sodium vegetable broth
• 6 cups cauliflower florets
• 2 cups cream, half and half, or whole milk, at room temperature
• 1 cup shredded cheddar cheese
• pinch red pepper flakes

Preparation:

1. Heat olive oil in a dutch oven or large, heavy saucepan over medium heat.


2. Add onion, celery and carrots. Season with salt and pepper. Saute until vegetables are soft, 3-5 minutes.


3. Add flour, and cook, stirring, 1-2 minutes.


4. Pour in vegetable broth, and stir well.


5. Add cauliflower. Bring to a boil, then reduce heat to medium-low. Let soup simmer 10 minutes, or until cauliflower is tender when pierced with a fork.


6. Using an immersion blender, puree soup until smooth. Or let soup cool 5 minutes, then transfer to a blender to puree in batches.


7. Return soup to pot. Stir in cream or milk and cheese.


8. Taste, add red pepper flakes, and adjust seasonings. Serve immediately, or let cool completely and refrigerate or freeze in a tightly-covered container.

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