Cold weather calls for warm, cheesy soup, doesn’t it? I know you love cozy meals, and these two cheddar soup recipes are perfect for warming up your kitchen and your tummy.
They are simple to make and full of good stuff. You can choose a veggie option or a heartier one – or try both!
Jump to Recipe:
Warm Cheddar Cauliflower Soup
This soup is light but creamy, packed with tender cauliflower and sharp cheddar cheese.
It’s a comforting bowl that feels good on a chilly day, and I think you’ll really like it.
Key Ingredients & Tips for Cauliflower Soup
- Roast Cauliflower: Roasting the cauliflower first adds a deeper, sweeter flavor to your soup. It makes a big difference in taste.
- Good Quality Cheddar: Use a block of sharp cheddar cheese and shred it yourself. Pre-shredded cheese has additives that can make the soup grainy.
What You Need for This Soup
- 1 head cauliflower, chopped
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (or half-and-half for richer soup)
- 1.5 cups shredded sharp cheddar cheese
- Salt and black pepper to taste
⏱️ Time: 40 minutes🍽️ Yields: 4 servings
How to Make This Cheddar Cauliflower Soup
Step 1: Cook Cauliflower
Preheat your oven to 400°F (200°C). Toss the chopped cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until it’s tender and slightly browned.
Step 2: Make the Soup Base
In a large pot, cook the chopped onion in a little oil until soft. Add minced garlic and cook for another minute until fragrant. Pour in the vegetable broth and bring it to a simmer, then add the roasted cauliflower.
Step 3: Blend and Finish
Use an immersion blender to blend the soup until it’s smooth. If you don’t have one, carefully transfer batches to a regular blender. Stir in the milk and shredded cheddar cheese until the cheese is melted and the soup is creamy. Season with more salt and pepper if needed.
📝 Final Note on Storage
This cheddar cauliflower soup keeps well in the fridge for up to 3 days. Reheat it gently on the stove, adding a splash of milk if it’s too thick.
Hearty Cheddar Potato Soup
This creamy potato soup is pure comfort in a bowl, perfect for a cold evening meal.
It’s thick, cheesy, and incredibly filling, a real crowd-pleaser you’ll want to make again and again.
Key Ingredients & Tips for Potato Soup
- Potato Choice: Russet or Yukon Gold potatoes work best for a creamy soup. They break down nicely when cooked, giving you a smooth consistency.
- Don’t Boil Cheese: Add your shredded cheddar cheese off the heat or at a very low simmer. High heat can make the cheese separate and become oily.
What You Need for This Soup
- 2 tbsp butter
- 1 onion, chopped
- 2 stalks celery, chopped
- 4 cups chicken or vegetable broth
- 4 medium potatoes, peeled and diced
- 1 cup milk
- 1.5 cups shredded sharp cheddar cheese
- Salt, black pepper, and a pinch of paprika to taste
- Optional: Cooked bacon bits, green onions for topping
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make This Cheddar Potato Soup
Step 1: Cook Veggies
Melt butter in a large pot over medium heat. Add the chopped onion and celery; cook until they are soft, about 5-7 minutes.
Step 2: Simmer Potatoes
Pour in the broth and add the diced potatoes. Bring everything to a boil, then reduce the heat and simmer until the potatoes are very tender, which takes about 15-20 minutes.
Step 3: Cream and Cheese
Take the pot off the heat. Use a potato masher to lightly mash some of the potatoes, leaving some chunks for texture. Stir in the milk and shredded cheddar cheese until the cheese is fully melted and smooth. Season with salt, pepper, and paprika. Serve hot with your favorite toppings.
📝 Final Note on Leftovers
Leftover potato soup is even better the next day! Store it in an airtight container in the fridge for up to 4 days.