Adam's Favorite Creamy-Cheesy Cauliflower Soup

Recipe by less2saw
READY IN: 35mins




  • Break the cauliflower down into small flowerettes, chop some of the stems up into bite size pieces.
  • Set the stock on the stove to boil.
  • Add the chopped onions to the broth and season with salt and pepper. Let this boil until the onions are transparent.
  • Add the cauliflower flowerettes and turn the heat down to a simmer. Cover the pot and keep at a simmer.
  • Meanwhile, make a roux of the flour and butter over medium-low heat. Cook this while whisking until the flour slightly changes color (whisk constantly so it doesn't burn, and make sure it doesn't burn).
  • Add the cream slowly, whisking in between each addition so that the lumps come out and the roux stays smooth. This mixture should always come back to a boil once the milk has been stirred in well, if it doesn't, turn the heat up!
  • When all the cream has been added and the roux is thick and smooth (about the consistency of thick pudding) add it to the soup.
  • Stir the soup well to incorporate the cream, and keep stirring until it comes up to a boil.
  • Add the cheese, turn the heat down to low, cover and bring to a slow boil. Stir frequently so it doesn't burn on the bottom.