Description
Comforting “cauliflower, leek, and cheddar soup” brings hearty warmth to winter tables with its silky blend of roasted vegetables and sharp cheese. Rich flavors and smooth textures invite you to savor each spoonful of this nourishing meal.
Ingredients
Scale
Vegetables:
- 1 medium head cauliflower, broken into florets
- 1 medium leek, cleaned and chopped
- 1 medium carrot, shredded
- 1/4 cup chopped celery
Dairy and Cheese:
- 2 cups 2% milk
- 1 cup shredded cheddar cheese
- 3 tablespoons butter
Seasonings and Liquids:
- 2–1/2 cups water
- 2 teaspoons chicken bouillon or 1 vegetable bouillon cube
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 to 1 teaspoon hot pepper sauce (optional)
Instructions
- Thoroughly rinse and slice leeks, removing any trapped dirt between layers. Chop cauliflower into uniform florets, ensuring even cooking.
- Combine cauliflower, leeks, carrots, celery, water, and bouillon in a Dutch oven. Bring to a rolling boil over high heat, then reduce to medium-low and simmer for 12-15 minutes until vegetables become tender and soft.
- Meanwhile, prepare the cheese sauce by melting butter in a separate saucepan over medium heat. Whisk in flour, salt, and pepper until a smooth roux forms.
- Gradually pour milk into the roux, stirring continuously to prevent lumps. Increase heat and cook for 2 minutes until the mixture thickens and begins to bubble.
- Reduce heat and incorporate shredded cheddar cheese, stirring until completely melted and smooth. Add hot pepper sauce if desired for extra kick.
- Gently fold the cheese sauce into the vegetable mixture, stirring carefully to combine. Heat through on low temperature, ensuring ingredients are evenly distributed.
- Once heated and well-integrated, remove from stove. For a smoother consistency, use an immersion blender to partially or fully puree the soup.
- Ladle into warm bowls and garnish with additional cheese or a dash of hot sauce. Serve immediately with crusty bread or a crisp side salad.
Notes
- Carefully rinse leeks thoroughly to remove all hidden dirt and grit, ensuring a clean and gritty-free soup base.
- Use an immersion blender for a silky smooth texture, breaking down vegetables for a more uniform consistency.
- Experiment with cheese varieties like gruyere or gouda to create unique flavor profiles while maintaining the soup’s creamy character.
- Boost nutrition by incorporating additional vegetables like spinach or kale for extra vitamins and minerals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 230
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 35 mg