Cheesy Cauliflower Soup

Updated at: Wed, 16 Aug 2023 20:36:29 GMT

Step 1

In a 6-quart or larger pot, heat the oil over medium heat until shimmering. Add the onion or leeks, celery, carrots and garlic, and cook, stirring often, until the veggies start to soften, 4-5 minutes.

Step 2

Add the cauliflower, broth, salt and pepper to the pot. The broth won't fully cover the vegetables; that's ok. Give the mixture a good stir and bring to a simmer over medium-high heat. Reduce the heat to medium, cover the pot, and cook for 10-15 minutes until the cauliflower and other veggies are very tender.

Step 3

Use an immersion blender, potato masher (or transfer half of the soup to a blender - taking care to vent the lid when blending the hot soup), and blend or mash the soup until the cauliflower is the desired consistency. I prefer some small bits of texture rather than blending until completely smooth.

Step 4

Whisk or blend together the milk and flour until smooth. Pour the mixture into the soup, stirring constantly, and cook the soup over medium heat until slightly thickened, 4-5 minutes.

Step 5

Off the heat, stir in the shredded cheese until melted. Add additional salt and pepper, to taste, if needed.

Step 6

Serve the soup, if desired, topped with bacon, chopped chives or green onions, sour cream, and extra shredded cheese.

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