This Cheddar Cauliflower Soup is creamy and cheesy, perfect for warming you up on chilly days. It’s packed with flavor and has a nice smooth texture that feels like a cozy hug.
You’ll love how simple it is to make! Just blend the cauliflower with cheese and broth, and you have a tasty bowl of comfort. I always hope for leftovers, but they hardly ever last! 😄
Key Ingredients & Substitutions
Cauliflower: Fresh cauliflower is key for this soup. If you can’t find it, frozen cauliflower works just as well. Just adjust the cooking time, as frozen often cooks faster.
Butter: Unsalted butter adds richness. You can swap it for olive oil or plant-based butter if you’re dairy-free. Just keep in mind the flavor will change slightly.
Cheddar Cheese: Sharp cheddar gives that classic flavor. If you’re looking for something milder, use medium cheddar. For a different twist, Gruyère or a vegan cheddar can also work.
Milk/Half-and-Half: Whole milk gives a creamy texture, but you can use almond or oat milk for a lighter version. Just remember that non-dairy options might alter the taste a bit!
Spices: Smoked paprika and cayenne are optional but add depth and a hint of spice. Feel free to leave them out or adjust based on your heat preference!
How Do I Get My Soup Super Creamy?
Blending your soup is the key to that beloved creamy texture! Here’s how to do it well:
- After cooking the cauliflower until tender, let it cool slightly before blending. This helps avoid any splashes!
- If using a blender, fill it halfway and cover with a kitchen towel; this prevents steam from causing the lid to pop off.
- For extra creaminess, blend in stages rather than all at once if your blender isn’t large.
- An immersion blender is handy – simply blend right in the pot until you reach your desired smoothness.
By blending your soup to a silky finish, you’ll get that wonderful texture everyone loves!
Cheddar Cauliflower Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium head of cauliflower (about 4 cups florets)
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 1 1/2 to 2 cups sharp cheddar cheese, shredded
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon cayenne pepper or hot sauce (optional)
- Fresh parsley or chives, chopped, for garnish
- Extra cheddar cheese for topping
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30 minutes in total to cook, which includes cooking the vegetables and blending everything together. In just a little while, you’ll have a delicious and creamy soup ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Cauliflower:
Start by breaking the cauliflower into florets. You can cut some smaller for blending and leave a few larger for garnish if you’d like. Set them aside for now.
2. Sauté the Onions:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it’s translucent, which should take about 5 minutes. The onions will become sweet and aromatic during this time.
3. Add Garlic and Flour:
Now, stir in the minced garlic and let it cook for another minute. Then, sprinkle the flour over the onions and garlic. Keep stirring to form a roux and cook it for 2-3 minutes, taking care that it doesn’t brown.
4. Add Broth and Cauliflower:
Slowly pour in the broth, whisking until everything is combined and smooth. Toss in the cauliflower florets, then bring the mixture to a boil.
5. Simmer:
Reduce the heat and let the soup simmer for about 15 minutes, or until the cauliflower is very tender. This is key for that smooth texture!
6. Blend the Soup:
Use an immersion blender to puree the soup until it reaches a smooth, creamy consistency. If you don’t have one, carefully pour the soup in batches into a blender, blend it up, and then return it to the pot.
7. Add Milk and Cheese:
Stir in the milk or half-and-half. Warm the soup over low heat without letting it boil. Add the shredded cheddar cheese gradually, stirring until melted and everything is smooth and creamy.
8. Season to Taste:
Don’t forget to season with salt, pepper, smoked paprika, and cayenne or hot sauce according to your taste preferences.
9. Garnish and Serve:
If you want, sauté or roast some cauliflower florets with a little olive oil until lightly browned for garnish. Now ladle the soup into bowls, top with the roasted florets, extra shredded cheddar, and a sprinkle of fresh parsley or chives for color.
10. Enjoy:
Serve your delicious Cheddar Cauliflower Soup hot alongside crusty bread or your favorite side dish. Enjoy every comforting sip!
Hope you love this warm, cheesy delight! 😊
Can I Use Frozen Cauliflower Instead?
Absolutely! Frozen cauliflower is a great time-saver and works just as well in this soup. Just remember to add it directly to the pot without thawing, and adjust the cooking time as it may cook faster.
What Can I Substitute for Cheddar Cheese?
If you want a different flavor, you can use Gruyère or Monterey Jack cheese. Vegan cheese is also an option for a dairy-free version. Just keep in mind that the flavor profile will change slightly!
Can I Make This Soup Dairy-Free?
Yes! To make the soup dairy-free, use plant-based butter, almond or oat milk instead of dairy milk, and a non-dairy cheese substitute. The soup will still be creamy, just with a different taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to restore creaminess if needed.