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.
Ingredients
- 1 head cauliflower florets
- 1 shredded carrot
- ¼ cup chopped celery
- 1 diced jalapeno pepper
- 3 cups vegetable broth
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tsp salt
- 1 tsp pepper
- 2 cups whole milk
- 1 cup shredded cheddar
- 2 tsp hot sauce
Instructions
- Chop cauliflower into small pieces
- Shred one large carrot
- Chop 1/4 cup celery
- Finely dice 1 jalapeno pepper
- Prepare 3 cups vegetable broth
- Prepare 2 cups whole milk
- Prepare 1 cup shredded cheddar cheese
- Stir cauliflower, carrot, celery, jalapeno, and broth in a Dutch oven or stock pot. Bring to a boil and simmer about 15 mins.
- In a large saucepan, melt butter. Stir in flour and salt and pepper until smooth,
- Gradually add milk. Bring to a boil over medium heat.
- Cook and stir for 2 minutes until thickened.
- Reduce heat. Stir in the cheese until melted and add hot sauce.
- Stir roux into the cauliflower mixture and simmer about 10 minutes to serve.
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.
Simmer soup about 10 minutes on low to meld flavors and serve.
