Ingredients
Vegetables
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter (divided)
- 1 cup diced yellow onion
- 1 cup diced carrots
- 3/4 cup diced celery
- 1 cup diced baby gold potatoes (no need to peel)
- 1 tablespoon minced garlic
- 1 head cauliflower (4 cups chopped)
Herbs & Seasonings
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Liquids & Dairy
- 3 cups chicken stock
- 1/4 cup flour
- 2 cups whole milk
- 1 cup shredded sharp Cheddar cheese
Optional Garnishes & Serving
- Fresh thyme (optional)
- Hearty buttered bread (for serving)
Instructions
- Sauté Vegetables: Heat the olive oil and 1 tablespoon of butter in a large pot over medium-high heat. Add the diced onion, carrots, celery, potatoes, and minced garlic. Cook, stirring occasionally, for 8 to 10 minutes until the vegetables are softened. Add the chopped cauliflower, dried thyme, dried oregano, salt, and pepper. Stir to combine all ingredients well.
- Boil Cauliflower: Pour in the chicken stock and stir. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 10 to 15 minutes until all the vegetables are tender and can be easily pierced with a fork.
- Thicken the Soup Base: In a separate small pot, melt the remaining 4 tablespoons of butter over medium heat. Evenly sprinkle the flour over the melted butter, whisking constantly for 1 minute to make a roux. Very gradually add the whole milk while continuing to whisk nonstop. Cook this mixture for 5 to 6 minutes until it thickens nicely but does not boil. Remove from heat and gradually stir in the shredded sharp Cheddar cheese a handful at a time, until fully melted and smooth.
- Combine Cheese Sauce with Soup: Reduce the heat of the soup to low. Pour the prepared cheese sauce into the soup pot and stir well to combine. Taste and adjust seasoning with an additional 1/4 teaspoon of salt and pepper or to preferred taste. For an even creamier texture, blend 1 to 2 cups of the soup mixture using an immersion or regular blender and stir it back into the pot.
- Serve: Ladle the soup into bowls. Optionally, garnish with more shredded cheese and fresh thyme. Serve hot alongside toasted, buttered bread for a satisfying meal.
Notes
- You can use whole milk or substitute with 2% milk if desired, but whole milk provides a creamier texture.
- For a vegetarian version, substitute chicken stock with vegetable stock and use a vegetarian cheese.
- Blending part of the soup adds extra creaminess without the need for heavy cream.
- Serve immediately for best taste; leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American