CAULIFLOWER SOUP
An Engaging Introduction
There’s something undeniably comforting about a warm bowl of soup, especially when it’s as creamy and flavorful as Cauliflower Soup. This delightful dish is a fantastic low-carb alternative to traditional potato soup. With its rich texture, achieved by blending cream with roasted cauliflower, and topped with crispy bacon, chives, and shredded cheese, it’s a satisfying meal that reheats beautifully. For a vegetarian version, simply skip the bacon and enjoy all the goodness this soup has to offer!
Why You’ll Love This Recipe
This Cauliflower Soup is not only delicious but also ticks all the right boxes for a healthy and versatile meal. It is vegetarian, low-carb, and keto-friendly, making it an irresistible choice for those looking for a nutritious meal without sacrificing flavor. The secret to its incredible taste lies in roasting the cauliflower, which brings out a buttery, nutty flavor, enhanced by caramelized onions and garlic.
Kitchen Equipment You’ll Need
- Dutch oven or large pot
- Large saucepan
- Blender or immersion blender
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 medium head cauliflower, broken into florets
- 1 medium carrot, shredded
- 1/4 cup chopped celery
- 2-1/2 cups water
- 2 teaspoons chicken 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)
Step-by-Step Instructions
- 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 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 smooth.
- Gradually add the milk, stirring constantly.
- Bring to a boil and cook for 2 minutes, or until thickened. Reduce heat and stir in the cheese until melted.
- Add hot pepper sauce if desired, then stir the cheese mixture into the cauliflower mixture.
Tips for Success
- For a deeper flavor, roast the cauliflower, onion, and garlic in the oven before adding them to the pot. This enhances the soup’s nutty and caramelized taste.
- If you prefer a smoother texture, use a blender or immersion blender to puree the soup to your desired consistency.
Additional Tips and Variations
- Substitute 2-1/2 cups of chicken or vegetable broth for water and bouillon for added depth of flavor.
- For a gluten-free version, use cornstarch as a thickener by making a slurry with 2 tablespoons of cornstarch and the milk before adding it to the saucepan.
Nutritional Highlights (Per Serving)
This soup is a low-carb, high-flavor option that fits well into a keto diet plan. It’s packed with vitamins from the cauliflower and carrots, with added protein from the cheese.
Frequently Asked Questions (FAQ)
Can I make this soup ahead of time?
Absolutely! This soup is perfect for meal prep and reheats wonderfully.
Can I freeze this soup?
Yes, you can freeze it. Just ensure it’s fully cooled before transferring it to a freezer-safe container.
What can I serve with this soup?
Pair it with a fresh salad or crusty bread for a complete meal.
Conclusion
This Cauliflower Soup is a delightful, creamy dish that’s sure to become a staple in your kitchen. With its adaptable flavors and easy preparation, it’s perfect for weeknight dinners or elegant gatherings. Give it a try and don’t forget to share your experience with us!