Delicious Cauliflower Cheese Soup

The following is from contributing writer Meagan Newsome

Spring has sprung. Summer is right around the corner. Why not take advantage of the last little bit of cooler weather and fix up a nice big pot of delicious and comforting soup?

This is THE BEST soup in the world.  So creamy, so nutritiously packed with veggies, so thick, and oh-so-yummy. Even those who aren’t your typical “soup-eaters” will absolutely love this soup.  Kids will go back for seconds!

The recipe is simple — very easy to make and a quick clean up. It is also very frugal in the sense that you don’t really need very much for it. It is meatless, Vegetarian-friendly and can be tweaked to accommodate gluten-free diets. You may find that you have many of the ingredients already on hand, especially if you are in the habit of stocking up ahead of time when prices are rock-bottom.  All you will need to do is grab your last-minute vegetables, and you’re good to go!

Here is how I make it, with a little bit of tweaking from the original recipe

Cauliflower Cheese Soup:

Ingredients:

  • 1  1/2 cups filtered water
  • 2 cups chopped cauliflower
  • 2 cups cubed potatoes
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrots
  • 1/2 cup chopped onion
  • couple cloves of garlic, minced
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 6 – 8 ounces shredded cheese (your preference of how cheesy you want it)
  • sea salt and pepper to taste

Directions:

  1. Prep all veggies – cut, chop, and mince.
  2. In a large (and deep) saucepan, combine all the veggies and water.  Boil until tender (about 10 – 15 minutes).  Add extra water as needed while boiling.  Keep an eye on it so that all of the water does not boil down completely.  Once they are done cooking, set the pan aside.
  3. Melt butter in a separate pan over medium heat.  Then stir in the flour.  Cook, while continuously stirring, for about 2 minutes.
  4. Remove the pan from the heat and gradually stir in the milk.
  5. Return the pan to the heat and cook until it is thickened, stirring frequently. That is the key to this recipe.  If you do not let it thicken, it will not be creamy like it is supposed to be.
  6. Stir in all of the vegetables (and any cooking liquid that is remaining).  Season to taste with salt and pepper.
  7. Stir in cheese until it is melted and well incorporated.

Serve hot, and ENJOY!  It goes great with some fresh bread and butter.

About Meagan Newsome
Meagan authors Frugal Fun & Fortune, where she writes about saving money, giving to others, delicious Vegetarian recipes, simple living, and her life adventures. Her greatest passions include chasing after God wholeheartedly, social justice, being a good wife to her sweet hub, books, and music. You can connect with her on Facebook and Twitter.

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Comments

  1. Jamie Colliflower says:

    Sounds yummy. We are a bit partial to Cauliflower at our house. It goes with the territory of our namesake.

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