1medium head cauliflower, broken into florets (about 5-6 cups)
1medium carrot, shredded (about 1 cup)
1/4cupchopped celery
1/4cupchopped onion
2-1/2cupschicken broth or vegetable broth, (I like to use Better than Buillon Base)
3tablespoonsbutter
3tablespoonsall-purpose flour
3/4teaspoonsalt
1/8teaspoonblack pepper
2cups2% milk, (or whole milk)
1cup(4 ounces) shredded cheddar cheese
1/2to 1 teaspoon hot pepper sauce, optional
Instructions
In a large pot, combine the cauliflower florets, carrot, celery, onion, and chicken broth. Bring mixture to a boil then reduce heat; Cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). The liquid will barely cover the veggies.
In another large saucepan, melt the butter for the roux. Stir in the flour, salt and pepper until smooth. Whisk the milk in slowly. Bring to a boil over medium heat; Cook and stir the mixture for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture until combined.
Puree about 2 1/2 cups of the soup in a regular blender or immersion blender and pour back into the soup. This makes the soup extra creamy. Store leftovers in an airtight container.
Notes
If using vegetable bouillon only use 1 teaspoon.The soup stores well and should be reheated over medium-low heat.Source: slightly adapted from Taste of Home.