Cauliflower Soup
Published: Friday, October 2, 2026
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
¼ c. chopped celery
2½ c. water
2 tsp. chicken bouillon or 1 vegetable bouillon cube
3 Tbsp. butter
3 Tbsp. all-purpose flour
¾ tsp. salt
1/8 tsp. pepper
2 c. 2% milk
1 c. shredded Cheddar cheese
½ to 1 tsp. hot pepper sauce (optional)
In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender—do not drain.
In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat and stir in the cheese until melted, adding hot pepper sauce if using. Stir into the cauliflower mixture. —8 servings.
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