This Cheddar Cauliflower Soup is warm, creamy, and super cheesy! It’s made with fresh cauliflower and sharp cheddar, creating a comforting dish that’s perfect for chilly days.
I love how easy it is to whip up! Just blend everything together, and you’ve got a tasty meal in no time. Trust me, it’ll make your taste buds dance! 🎉
Key Ingredients & Substitutions
Cauliflower: Fresh cauliflower is key for that creamy base. If you can’t find it, frozen cauliflower works too! It’s a great time-saver, just make sure to thaw and drain any excess moisture.
Cheddar Cheese: Sharp cheddar is my go-to for a rich flavor. Feel free to use medium or mild cheddar if you prefer less intensity, or try a blend for variety. Vegan cheese can work as a substitute for a dairy-free version!
Broth: You can use chicken or vegetable broth, depending on your dietary needs. Homemade broth adds depth, but store-bought is convenient. In a pinch, plain water with extra seasoning is fine too.
Milk: Whole or 2% milk is typical for creaminess. If you’re lactose intolerant, non-dairy milk (like almond or oat) can give a similar texture. Just choose an unsweetened variety to keep flavors balanced!
Butter: This adds richness. You can swap it for olive oil or a vegan butter if you’re looking for a dairy-free option.
How Can I Blend the Soup Smoothly Without a Mess?
Blending the soup can be a little tricky, but here are some tips to make it easier:
- Use an immersion blender directly in the pot for quick results. It keeps everything contained and reduces cleanup!
- If using a traditional blender, allow the soup to cool slightly first. Fill the blender halfway, and leave the lid loose to allow steam to escape.
- Blend in small batches and keep a towel on top to prevent splatter.
This way, you’ll prevent any mess and still get that creamy consistency you want! Enjoy your cooking!
Cheddar Cauliflower Soup
Ingredients You’ll Need:
- 1 medium head cauliflower, chopped into florets (about 5 cups)
- 1 small onion, finely chopped
- 1 medium carrot, grated
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup sharp cheddar cheese, shredded, plus extra for garnish
- 1 cup milk (whole or 2%)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Fresh thyme leaves or sprigs (for garnish)
- Optional: chopped chives or parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 30-35 minutes for cooking. In total, you’ll need around 45 minutes to enjoy a comforting bowl of delicious Cheddar Cauliflower Soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion, grated carrot, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-6 minutes. This step builds a lovely flavor base for your soup!
2. Make the Roux:
Sprinkle the flour over the sautéed vegetables and stir well to coat everything. Cook for 1-2 minutes while stirring constantly to form a roux. This will help thicken your soup beautifully!
3. Add the Broth and Cauliflower:
Slowly pour in the broth while stirring to avoid any lumps. Add the cauliflower florets to the pot and give it a good stir.
4. Simmer Until Tender:
Bring the mixture to a boil, then reduce the heat to low and let it simmer until the cauliflower is tender, about 15-20 minutes. Your kitchen will start to smell amazing!
5. Blend the Soup:
Using an immersion blender, blend the soup until it’s mostly smooth, leaving a bit of texture for that perfect feel. If you don’t have an immersion blender, carefully blend in batches in a stand blender. Just make sure to allow some steam to escape when blending!
6. Add Milk and Cheese:
Stir in the milk and shredded cheddar cheese. Continue to cook over low heat until the cheese has fully melted and the soup is heated through. Avoid boiling after adding the cheese to keep it creamy!
7. Season to Taste:
Season your soup with salt and pepper according to your taste preferences. Remember, you can always add more, but you can’t take it out!
8. Serve and Enjoy:
Serve hot, garnished with extra shredded cheddar, any reserved cauliflower florets, a sprinkle of freshly ground pepper, and thyme leaves or chopped herbs. Enjoy this velvety, cheesy soup paired with crusty bread for a cozy, satisfying meal!
Can I Use Frozen Cauliflower Instead?
Absolutely! Frozen cauliflower works well in this recipe. Just make sure to thaw and drain it first to avoid excess moisture in the soup.
What Can I Substitute for the Cheese?
If you’re looking for a cheese alternative, try using a dairy-free cheese option or nutritional yeast for a cheesy flavor. Just be aware that the melting qualities will differ, so stir well to combine.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it gently on the stove or in the microwave, stirring to restore creaminess.
Can I Make This Soup Ahead of Time?
Yes, you can! Prepare the soup and let it cool completely before refrigerating. When ready to eat, reheat on the stovetop over low heat, adding a splash of milk if needed to adjust the consistency.