This Cheddar Cauliflower Soup is creamy and cheesy goodness in a bowl! It combines tender cauliflower with sharp cheddar for a warming dish that’s perfect for chilly days.
I love how easy it is to whip up, and it feels like a hug in a bowl. Plus, you can enjoy it with some crunchy bread on the side—it’s a win-win! 🥖
Key Ingredients & Substitutions
Cauliflower: Fresh cauliflower is essential for this soup, but you can use frozen cauliflower to save time. Just adjust the cooking time since frozen florets cook faster.
Sharp Cheddar Cheese: This gives the soup its tangy flavor. If you’re looking for a lighter option, try using a low-fat cheddar or even a dairy-free cheese substitute for a vegan version.
Butter: Unsalted butter adds richness. If you’re dairy-free, you could use olive oil or a plant-based butter. I often swap in coconut oil for a hint of sweetness!
Milk or Cream: Whole milk creates a lovely creaminess, but you can substitute with almond milk or oat milk for a lighter version or to make it dairy-free.
Seasonings: Adjust the smoked paprika or cayenne based on your spice preference—it really adds a depth of flavor. I sometimes add a bit of thyme or rosemary for extra aroma!
How Do You Achieve the Perfect Texture in Your Cauliflower Soup?
The secret to a creamy and textured soup is how you blend it. You want to puree just part of the soup to maintain some chunks of cauliflower.
- Use an immersion blender for convenience right in the pot, or carefully transfer half to a blender and then return it.
- Avoid pureeing too much—leave some pieces for that rustic touch!
- Keep the heat low when adding cheese and milk, as high heat can cause separation. Stir frequently for a smooth finish.
Enjoy your soup with crunchy bread or a simple salad for a complete meal! Remember, it’s all about flavor and comfort—feel free to make it your own!
Cheddar Cauliflower Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium head of cauliflower, cut into small florets (about 4 cups)
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
- 1 ½ cups sharp cheddar cheese, shredded (plus extra for garnish)
For Garnish:
- 2 stalks green onions, thinly sliced (optional)
- Salt and freshly ground black pepper, to taste
- Fresh chives, chopped (for garnish)
- Optional: pinch of smoked paprika or cayenne pepper for a subtle kick
How Much Time Will You Need?
This delicious recipe takes about 10 minutes of prep time and around 30 minutes of cooking. In total, you’ll be looking at approximately 40 minutes to have a comforting bowl of Cheddar Cauliflower Soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onion. Cook for about 4-5 minutes until the onion is soft and translucent. Then, stir in the minced garlic and cook for another minute until it’s fragrant. Your kitchen is about to smell amazing!
2. Create the Roux:
Now, sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook this for 1-2 minutes, making sure it doesn’t brown. This step is important for thickening our soup.
3. Add Broth and Cauliflower:
Slowly whisk in the chicken or vegetable broth, ensuring there are no lumps from the roux. Add the cauliflower florets, then bring the mixture to a gentle boil.
4. Simmer Until Tender:
Once boiling, reduce the heat and let it simmer. Cook until the cauliflower is very tender, which should take about 15-20 minutes. This is when all those wonderful flavors meld together!
5. Blend for Creaminess:
Using an immersion blender, partially puree the soup directly in the pot, but leave some cauliflower pieces for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, puree it, and then mix it back into the pot.
6. Stir in Milk and Cheese:
Add the whole milk or heavy cream along with the shredded cheddar cheese to the pot. Keep the heat low so the cheese melts into the soup without scorching. Stir it often and let it heat through for about 5-7 minutes. Your soup is getting creamier and cheesier!
7. Season to Taste:
Now it’s time to taste! Season the soup with salt, freshly ground black pepper, and a pinch of smoked paprika or cayenne if you want a little heat. Stir everything to combine.
8. Serve and Garnish:
Pour the hot soup into bowls and garnish each serving with more cheddar cheese, a sprinkle of chopped fresh chives, and a dash of black pepper for some extra flavor.
9. Enjoy Your Meal!
This creamy, rich Cheddar Cauliflower Soup pairs wonderfully with crusty bread or crackers. Sit back, relax, and enjoy your homemade comfort food!
This recipe yields a velvety soup that perfectly balances creamy cauliflower with the sharp taste of cheddar, just like the inviting image you may have seen. Happy cooking!
Can I Use Frozen Cauliflower Instead?
Absolutely! Frozen cauliflower is a great time-saver. Just add it directly to the pot; you may need to reduce the simmering time by a few minutes since it cooks faster than fresh cauliflower.
Can I Make This Recipe Dairy-Free?
Yes! Simply replace the butter with olive oil, use a dairy-free cream substitute like coconut cream, and choose a dairy-free cheddar alternative. It will still be delicious and creamy!
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove, adding a splash of broth or milk to restore its creamy texture.
Can I Add Other Vegetables?
Definitely! Feel free to mix in other veggies like carrots or broccoli for added flavor and nutrition. Just chop them into small pieces and add them at the same time as the cauliflower so they cook evenly.
