This Cheddar Cauliflower Soup is warm and creamy, perfect for chilly days! With real cheddar cheese and tender cauliflower, it’s a hug in a bowl.
Making this soup is so easy! Just cook the veggies, blend them up, and stir in the cheese. It’s like a cheesy cloud floating in your bowl! 🥣
Key Ingredients & Substitutions
Cauliflower: Fresh cauliflower gives the soup a nice base. You can substitute frozen cauliflower, just adjust the cooking time as it’s pre-cooked. I often use fresh for better texture.
Cheddar Cheese: Sharp cheddar adds bold flavor, but feel free to mix in others like Monterey Jack or Gouda for a twist. I sometimes use a bit of cream cheese for extra creaminess, too!
Broth: You can use vegetable or chicken broth based on your preference. Homemade broth is great if you have some on hand, but store-bought works just fine for convenience.
Milk: For a lighter version, consider using skim milk or a plant-based milk like almond or oat. Just ensure it’s unsweetened if you opt for plant-based!
How Do You Get the Perfect Texture When Blending the Soup?
When it comes to blending the soup, finding the right balance is key. You want it creamy but with some chunks for texture. Here’s how:
- Use an immersion blender directly in the pot for ease, blending to your preferred consistency.
- If using a regular blender, allow the soup to cool slightly to avoid splattering. Blend in batches if your blender isn’t large enough.
- Leave some cauliflower florets whole for that satisfying bite. I usually keep about a cup of florets aside before blending to fold them back in after!
Enjoy making this delicious soup that warms the heart! 😄
Cheddar Cauliflower Soup
Ingredients You’ll Need:
- 1 large head of cauliflower, cut into florets (about 5 cups)
- 4 cups vegetable or chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Bacon bits (optional, for garnish)
- Additional shredded cheddar cheese (optional, for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 25-30 minutes to cook. Overall, you will spend about 40 minutes from start to finish before enjoying this delicious, creamy dish!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing them until they become soft and fragrant, which should take about 3-5 minutes.
2. Create the Roux:
Next, stir in the flour, cooking for 1-2 minutes while stirring constantly. This forms a roux that will help thicken your soup.
3. Add Broth and Milk:
Gradually whisk in the broth and milk, making sure to break up any lumps. Bring the mixture to a simmer, which is when small bubbles start to appear.
4. Cook the Cauliflower:
Add the cauliflower florets, along with salt, pepper, and smoked paprika if you’re using it. Cover the pot and let cook until the cauliflower is tender, which takes about 15-20 minutes.
5. Blend the Soup:
Using an immersion blender, puree most of the soup until you reach your desired consistency, leaving some cauliflower chunks for texture. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, blend until smooth, and then return it to the pot.
6. Stir in the Cheese:
Add the shredded cheddar cheese to the pot and stir until it’s melted and smooth. Taste the soup and adjust the seasoning with more salt and pepper if needed.
7. Serve and Enjoy:
Serve the soup hot, garnished with additional shredded cheddar cheese, bacon bits if you like, and a sprinkle of chopped fresh parsley for a pop of color. Enjoy your comforting, creamy Cheddar Cauliflower Soup!
Can I Use Frozen Cauliflower Instead?
Yes, you can use frozen cauliflower! Just add it directly to the pot without thawing, and reduce the cooking time by a few minutes since it’s already partially cooked.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally.
Can I Make This Soup Vegan?
Absolutely! To make it vegan, substitute the butter with olive oil or a plant-based butter, use plant-based milk like almond or oat milk, and replace the cheddar cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor.
Can I Add Other Vegetables?
Definitely! Feel free to add other vegetables like carrots or celery when you sauté the onion and garlic for extra flavor and nutrition. Just chop them into small pieces so they cook evenly!
