Ingredients

• 1 medium head of cauliflower, broken into florets
• 1 medium carrot, shredded
• 1/4 cup chopped celery
• 1 medium leek, cleaned and chopped
• 2-1/2 cups water
• 2 teaspoons chicken bouillon granules or 1 vegetable bouillon cube
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 1 cup shredded cheddar cheese
• 1/2 to 1 teaspoon hot pepper sauce (optional)

Directions

1. Prepare the Vegetables:
   • Clean and chop the cauliflower into florets. Shred the carrot, chop the celery, and clean and chop the leek.
2. Cook the Vegetables:
   • In a large pot, combine the cauliflower florets, shredded carrot, chopped celery, and chopped leek. Add 2-1/2 cups of water and the chicken bouillon granules or vegetable bouillon cube.
   • Bring the mixture to a boil over medium-high heat. Reduce the heat, cover, and let it simmer for about 10-12 minutes, or until the vegetables are tender.
3. Prepare the Creamy Base:
   • In a separate saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until smooth. Cook for 1-2 minutes, stirring constantly, to form a roux.
   • Gradually whisk in the milk. Continue to cook and stir until the mixture thickens and begins to bubble, about 3-5 minutes.
4. Combine and Add Cheese:
   • Slowly add the thickened milk mixture to the pot with the cooked vegetables, stirring constantly to combine.
   • Stir in the shredded cheddar cheese until it’s fully melted and the soup is smooth.
5. Add Heat (Optional):
   • If you like a bit of spice, stir in 1/2 to 1 teaspoon of hot pepper sauce, according to your taste.
6. Serve:
   • Ladle the soup into bowls and serve hot. Garnish with additional shredded cheese, chopped parsley, or croutons if desired.

Cooking Tips

• Cauliflower: Ensure the cauliflower is cooked until tender for the smoothest texture.
• Blending: For a smoother soup, you can partially blend the soup with an immersion blender before adding the cheese.
• Cheese: Use sharp cheddar for a stronger flavor, or experiment with other cheeses like Gouda or Swiss.

Nutritional Benefits

• Cauliflower: Low in calories and rich in vitamins C and K, cauliflower is a great addition to a healthy diet.
• Leeks: Provide a mild onion flavor and are a good source of vitamins A, C, and K.
• Cheddar Cheese: Adds flavor and a good source of calcium and protein.

Dietary Information

• This recipe is vegetarian if using a vegetable bouillon cube.
• It can be made gluten-free by using a gluten-free flour blend for the roux.

Nutritional Facts (per serving, based on 6 servings)

• Calories: Approximately 210 kcal
• Protein: 10 grams
• Carbohydrates: 15 grams
• Fat: 12 grams
• Fiber: 2 grams

Storage

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stove over medium heat, stirring occasionally, until warmed through.

Why You’ll Love This Recipe

• Creamy and Comforting: The rich and cheesy broth, combined with tender vegetables, makes for a delicious and comforting meal.
• Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for cooks of all levels.
• Versatile: Great as a main course or a starter, and easy to customize with your favorite vegetables or spices.

Conclusion

This cheddar cauliflower soup is a perfect blend of creamy, cheesy goodness and nutritious vegetables. It’s a warm, comforting dish that’s easy to make and sure to satisfy. Whether you’re serving it for a cozy family dinner or a light lunch, this soup is bound to become a favorite in your recipe collection. Enjoy the rich flavors and creamy texture of this delightful soup!

Frequently Asked Questions

1. Can I use other types of cheese?
   • Yes, you can substitute cheddar with other cheeses like Gouda, Swiss, or Monterey Jack.
2. How can I make the soup thicker?
   • To thicken the soup, you can add more flour to the roux or reduce the amount of liquid slightly.
3. Is it possible to make this soup dairy-free?
   • Yes, use a plant-based butter, milk, and cheese alternative to make the soup dairy-free.
4. Can I add other vegetables?
   • Absolutely! Broccoli, potatoes, or spinach would make great additions.
5. Can I make this soup ahead of time?
   • Yes, the soup can be made ahead and reheated when ready to serve.
6. What can I serve with this soup?
   • Serve with crusty bread, a side salad, or grilled cheese for a complete meal.
7. Can I blend the soup for a smoother texture?
   • Yes, you can blend the soup partially or fully for a smoother consistency.
8. How do I store leftovers?
   • Store in an airtight container in the refrigerator for up to 3 days.
9. Is this soup suitable for freezing?
   • It’s best enjoyed fresh, but you can freeze it for up to 2 months. Reheat gently on the stove.
10. How can I reduce the fat content?
    • Use a low-fat milk and reduced-fat cheese to lower the fat content of the soup.