Ingredients
Method
- In a Dutch oven, combine the cauliflower, carrot, celery, water, and bouillon. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 12 to 15 minutes, until the vegetables are tender. Do not drain.
- In a large saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until the mixture is smooth and bubbling.
- Gradually whisk in the milk, then bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes, until the sauce thickens.
- Reduce the heat to low. Stir in the shredded cheddar cheese until melted and smooth. If desired, add the hot pepper sauce.
- Pour the cheese sauce into the cauliflower mixture and stir well to combine. Serve hot.
Nutrition
Notes
For a vegetarian version, use vegetable bouillon instead of chicken. To make it dairy-free, substitute butter with olive oil, use a plant-based milk, and omit the cheese or use a vegan cheddar. This soup thickens as it cools; thin with extra milk or water when reheating. Store leftovers in the fridge for up to 4 days. For a smoother texture, use an immersion blender to puree the soup before adding the cheese sauce.