Spicy, Homestyle Cream of Cauliflower Soup

Heat butter or margarine in a large pot over medium heat, then add the chopped onion and sauté until softened and translucent, about 3-4 minutes.

Sprinkle the all-purpose flour over the softened onion and stir continuously for 1-2 minutes to create a light roux, stirring out any lumps.

Gradually pour in the chicken broth while stirring to prevent lumps from forming, ensuring a smooth mixture.

Add the chopped cauliflower to the pot and bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 12-15 minutes until the cauliflower is very tender.

Remove the pot from heat and allow to cool slightly, then carefully transfer the soup to a blender in batches or use an immersion blender to puree until smooth and creamy.

Return the pureed soup to the pot and stir in the low-fat milk over medium-low heat until fully combined.

Add hot sauce to taste and season with salt and ground pepper, stirring well to distribute the spices evenly throughout the soup.

Simmer gently for 2-3 minutes to allow the flavors to meld, then taste and adjust seasonings as needed before serving.