Cauliflower Kick Cheddar Soup
Cauliflower and fresh vegetables with a cheddar roux for a creamy and spicy soup with jalapeno and hot sauce.
This soup recipe is a creamy, cheesy, and slightly spicy delight. The tender cauliflower florets, shredded carrot, celery, and diced jalapeno are simmered in a vegetable broth until tender, creating a flavorful base. The soup is then thickened with a roux made from butter, flour, and whole milk, before the addition of shredded cheddar cheese and hot sauce. The result is a smooth and rich soup with a delicious kick that will warm you up on a chilly day.
Servings
4-6
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 1 head of cauliflower, broken into florets and chopped
- 1 carrot, shredded
- ¼ cup celery, chopped
- 1 jalapeno pepper, finely diced
- 3 cups vegetable broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups whole milk
- 1 cup cheddar cheese, shredded
- 2 teaspoons hot sauce
Instructions
Prepare the Vegetables:
- Clean and chop the cauliflower into small pieces.
- Shred the carrot.
- Chop the celery.
- Finely dice the jalapeno pepper.
Cook the Vegetables:
- In a Dutch oven or stockpot, combine the cauliflower, carrot, celery, jalapeno, and vegetable broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
Prepare the Roux:
- In a separate large saucepan, melt the butter over medium heat.
- Stir in the flour, salt, and pepper, whisking continuously until smooth.
- Gradually pour in the milk, continuing to whisk. Increase the heat and bring the mixture to a boil. Cook for 2 minutes, or until thickened.
- Reduce the heat to low, then stir in the shredded cheddar cheese. Continue stirring until the cheese has melted. Mix in the hot sauce.
Combine and Finish:
- Pour the roux mixture into the Dutch oven with the vegetables.
- Stir well to combine and let the soup simmer for an additional 10 minutes.
Serve:
- Serve the soup hot, garnished with extra shredded cheddar or chopped herbs if desired.
Stir cauliflower, carrot, celery, jalapeno, and broth in a Dutch oven or stock pot.
Bring to a boil and simmer about 15 mins.
Melt butter in a saucepan. Stir in flour and salt and pepper until smooth. Slowly stir in milk and bring to a boil over medium heat. Cook and stir for 2 minutes until thickened then reduce heat. Stir in the cheese until melted and add hot sauce.
Stir the cheesy roux into the vegetable broth.