Yum-Yum Cauliflower Soup might have cauliflower in the name, but that’s not what you’ll remember when you start sipping it by the spoonful! Instead, you’ll remember the rich and creamy broth, infused with notes of savory chicken, sharp cheddar, and spicy hot sauce. The mild vegetables bring a freshness to the entrancing broth, but that broth…. mmmm. You know exactly how you’ll react to trying Yum-Yum Cauliflower Soup; it’s in the name!
Ingredients
- 1 medium head cauliflower, cut into florets
- 1 medium carrot, shredded
- 1/4 cup celery, chopped
- 1 1/2 cups water
- 2 teaspoons chicken bouillon 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 cheddar cheese, shredded
- 1 teaspoon hot pepper sauce, optional
Directions
Step 1 –In a Dutch oven, combine the cauliflower, the carrot, the celery, the water, and the bouillon.
Step 2 –Bring the cauliflower mixture to a boil.
Step 3 –Reduce the heat to low.
Step 4 –Cover and simmer the cauliflower mixture until the vegetables are tender, about 12-15 minutes. Do not drain the cauliflower mixture.
Step 5 –In a large saucepan over medium heat, melt the butter.
Step 6 –Add the flour, the salt, and the pepper to the melted butter and cook, while stirring, until smooth.
Step 7 –Gradually add the milk to the flour mixture, while stirring or whisking.
Step 8 –Bring the milk mixture to a boil over medium heat.
Step 9 –Cook the milk mixture, while stirring, until thickened, about 2 minutes.
Step 10 –Reduce the heat to low.
Step 11 –Add the cheddar cheese and stir until melted.
Step 12 –Add the hot pepper sauce.
Step 13 –Stir the cheese mixture into the cauliflower mixture.
Step 14 –Serve.
