Rich and creamy cauliflower soup loaded with tender vegetables and a cheesy, comforting broth. A family-friendly veggie soup everyone will love.

1 tbsp olive oil

5 tbsp unsalted butter, divided

1 cup diced yellow onion

1 cup diced carrots

¾ cup diced celery

1 cup diced baby gold potatoes

1 tbsp minced garlic

¾ tsp dried thyme

¾ tsp dried oregano

¾ tsp salt

½ tsp black pepper

1 head cauliflower, chopped (about 4 cups)

3 cups chicken stock

¼ cup flour

2 cups whole milk

1 cup shredded sharp Cheddar cheese

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1. Sauté vegetables in oil and butter until softened.

2. Add cauliflower and seasonings.

3. Add stock and simmer until vegetables are tender.

4. Make a butter-flour roux and whisk in milk.

5. Stir in cheese until smooth.

6. Combine cheese sauce with soup and season.

7. Blend partially if desired and serve.

Blend part of the soup for extra creaminess.

Use vegetable stock to make it vegetarian.

Reheat gently to avoid scorching.