This creamy cauliflower soup with cheddar cheese is a comforting and hearty dish perfect for cooler weather or a cozy meal. The soup combines tender cauliflower, shredded carrots, celery, and leek in a flavorful base with a rich and creamy cheese sauce. This soup is not only delicious but also versatile, allowing you to adjust the heat with optional hot pepper sauce and customize it to your taste. It’s an excellent choice for a light lunch, a satisfying dinner, or as a starter for a more elaborate meal. Serve it with crusty bread or a fresh side salad for a complete and satisfying meal.

Full Recipe:

Ingredients:

For the Soup:

• 1 medium head cauliflower: Broken into florets, providing a creamy texture and subtle flavor.
• 1 medium carrot: Shredded for a touch of sweetness and color.
• 1/4 cup chopped celery: Adds a mild, aromatic flavor.
• 1 medium leek: Cleaned and chopped, contributing a delicate, onion-like flavor.
• 2 1/2 cups water: Acts as the base for the soup.
• 2 teaspoons chicken bouillon or 1 vegetable bouillon cube: Enhances the flavor of the soup.

For the Cheese Sauce:

• 3 tablespoons butter: Used to create the roux and add richness.
• 3 tablespoons all-purpose flour: Thickens the cheese sauce.
• 3/4 teaspoon salt: Adds seasoning.
• 1/8 teaspoon pepper: Provides a hint of spice.
• 2 cups 2% milk: Serves as the base of the cheese sauce, creating a creamy texture.
• 1 cup shredded cheddar cheese: Adds the cheesy flavor.
• 1/2 to 1 teaspoon hot pepper sauce (optional): Adds a kick of heat if desired.

Directions:

Prepare the Vegetables:

1. Clean and Chop:
   • Clean the leek thoroughly to remove any grit or dirt. Chop it along with the cauliflower, carrot, celery, and set aside.
2. Combine Ingredients:
   • In a Dutch oven or large pot, combine the cauliflower florets, shredded carrot, chopped celery, chopped leek, water, and bouillon. Bring the mixture to a boil over medium-high heat.
3. Simmer:
   • Reduce the heat to low, cover, and let it simmer for 12-15 minutes, or until the vegetables are tender. Do not drain the liquid; it will be used as the base for the soup.

Prepare the Cheese Sauce:

1. Melt Butter:
   • In a separate large saucepan, melt the butter over medium heat.
2. Create Roux:
   • Stir in the flour, salt, and pepper. Cook, stirring constantly, until the mixture forms a smooth, pale roux.
3. Add Milk:
   • Gradually add the milk, stirring continuously to avoid lumps.
4. Thicken:
   • Bring the mixture to a boil, cooking and stirring for about 2 minutes, or until the sauce thickens.
5. Melt Cheese:
   • Reduce the heat to low and stir in the shredded cheddar cheese until it is fully melted and incorporated. If desired, add hot pepper sauce for a touch of heat.

Combine and Serve:

1. Combine:
   • Stir the cheese sauce into the cauliflower and leek mixture in the Dutch oven. Mix well to combine.
2. Heat Through:
   • Heat the soup gently, stirring occasionally, until it is warmed through and well combined.
3. Serve:
   • Ladle the soup into bowls and serve hot. Enjoy with a slice of crusty bread or a fresh side salad.

Tips for Making:

• Smooth Texture: For an ultra-smooth soup, use an immersion blender to puree the soup before adding the cheese sauce. Alternatively, blend in batches using a regular blender.
• Flavor Adjustments: Taste the soup before serving and adjust seasoning as needed. You can add additional salt, pepper, or hot pepper sauce to suit your preference.
• Thickening: If the soup is too thick after adding the cheese sauce, stir in a bit more milk until you reach the desired consistency.

Variations:

• Add Ins: For extra texture and flavor, consider adding cooked bacon bits, crumbled sausage, or sautéed mushrooms.
• Vegetable Variations: Substitute or add other vegetables like broccoli or potatoes for different flavor profiles.
• Cheese Options: Experiment with different types of cheese, such as Gruyère or Monterey Jack, for a unique twist.

Serving Suggestions:

• Accompaniments: Serve with warm, crusty bread, a side salad, or a simple green vegetable for a complete meal.
• Garnishes: Top with a sprinkle of fresh herbs like parsley or chives, or add a dollop of sour cream for added richness.

Storage Tips:

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: The soup can be frozen for up to 3 months. To freeze, let it cool completely, then transfer to a freezer-safe container. Reheat gently on the stove, adding extra milk if needed to adjust the consistency.

Nutritional Information (approximate per serving):

• Calories: 250 kcal
• Protein: 10 g
• Fat: 15 g
• Carbohydrates: 22 g
• Sugar: 9 g
• Sodium: 700 mg

Possible Questions About This Recipe:

• Can I use a different type of cheese? Yes, you can substitute cheddar with another cheese like Gruyère or Monterey Jack.
• Can I make this soup vegetarian? Use vegetable bouillon instead of chicken bouillon to make it vegetarian.
• Can I add other vegetables? Absolutely! Feel free to incorporate additional vegetables like broccoli or bell peppers.

Conclusion:

This creamy cauliflower and cheddar soup is a comforting and flavorful dish that’s perfect for a cozy meal. With its smooth, cheesy texture and hearty vegetables, it’s both satisfying and nutritious. Easy to prepare and adaptable to your taste preferences, this soup is sure to become a favorite in your recipe collection. Enjoy it as a warm, comforting lunch or dinner, and relish the creamy, cheesy goodness in every bowl.