A creamy, veggie-packed soup made with cauliflower, cheddar, and aromatic vegetables—perfect for cozy weeknights.

1 tablespoon olive oil

1 cup diced onion or leeks

1 cup diced celery

1 cup diced carrots

3 cloves garlic, minced

8 cups chopped cauliflower

4 cups low-sodium broth

1 teaspoon salt

Pinch of black pepper

1 cup milk

1/4 cup all-purpose flour or 2 tbsp cornstarch

1 cup shredded sharp cheddar cheese

Optional toppings: chives, green onions, sour cream, extra cheese

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1. Heat olive oil in a large pot.

2. Add onion or leeks, celery, carrots, and garlic; cook until softened.

3. Add cauliflower, broth, salt, and pepper.

4. Bring to a simmer, then cover and cook until tender.

5. Blend fully or partially.

6. Whisk milk and flour, then add to pot and cook until thickened.

7. Remove from heat and stir in cheddar.

8. Adjust seasoning and serve with toppings.

For gluten-free, use cornstarch instead of flour.

Blend more for a smoother texture.

Freeze after blending for best results.