Description
A comforting and velvety cauliflower soup made with tender vegetables, broth, and milk for a creamy, wholesome dish. Perfect for cozy lunches or light dinners, especially when served with bread or cheese.
Ingredients
Scale
- 1 medium head cauliflower, chopped
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 2 tbsp butter
- 4 cups chicken or vegetable broth
- 1 tsp salt
- 1/4 tsp pepper
- 2 cups milk
- 2 tbsp all-purpose flour
- Optional toppings: shredded cheddar cheese, fresh parsley, croutons
Instructions
- In a large pot, melt butter over medium heat. Add onion, celery, and carrots, cooking until tender, about 5 minutes.
- Stir in chopped cauliflower, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, until vegetables are soft.
- In a small bowl, whisk flour into milk until smooth. Slowly stir into the soup.
- Continue cooking over medium heat, stirring frequently, until the soup thickens, about 5–7 minutes.
- Taste and adjust seasoning as needed.
- Ladle into bowls and top with shredded cheese, parsley, or croutons if desired.
Notes
- Use vegetable broth to make the soup vegetarian.
- For a smoother texture, blend part or all of the soup before serving.
- Can be made ahead and stored in the refrigerator for up to 4 days.