Cauliflower Soup for Cooler Weather

Cauliflower and carrots share the stage to this yummy soup. - Taste of Home

1 medium head cauliflower, broken into florets

1 medium carrot, shredded

¼ cup chopped celery

2-1/2 cups water

2 tsp. chicken bullion

3 Tbs. butter

3 Tbs. flour

¾ tsp. salt

½ tsp. black pepper

2 cups milk

1 cup (4 ounces) shredded cheddar cheese

½ to 1 teaspoon hot pepper sauce, optional

In a large pan, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat, cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).

In another large saucepan, melt butter, stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. 8 Servings.