So creamy and filled with vegetables to warm you on a chilly night.
1 medium head cauliflower, broken into florets (about 5-6 cups)
1 medium carrot, shredded (about 1 cup)
1/4 cup chopped celery
1/4 cup chopped onion
2-1/2 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional
In a large pot, combine the cauliflower, 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 the blender and pour back into the soup. This makes the soup extra creamy.