This Cheddar Cauliflower Soup is warm and cheesy, making it a perfect dish for chilly days. With tasty cauliflower blended into a smooth texture, it’s both comforting and healthy!
I love enjoying it with crusty bread on the side. It’s like a big hug in a bowl, and let’s be honest, who doesn’t need that sometimes? 😊
Key Ingredients & Substitutions
Cauliflower: This is the star of the soup, so fresh, firm cauliflower is the best choice. If you’re in a pinch, frozen cauliflower can work too—just thaw and drain it well before use!
Cheddar Cheese: Sharp cheddar gives the soup its rich flavor. If sharp isn’t available, you could use medium or even a blend of cheeses like gouda or Monterey Jack for a different taste.
Broth: Chicken broth adds depth, but vegetable broth is great for vegetarian options. Homemade or store-bought is fine—just check for low sodium if you prefer a lighter soup.
Milk: Whole milk makes the soup creamy, but you can substitute with 2% milk or a non-dairy alternative like almond or oat milk, though it may alter the flavor slightly.
Bacon: This ingredient adds a nice crunch and smoky flavor. If you want a vegetarian option, you can skip it or use crispy roasted chickpeas as a tasty topping instead.
How Do I Create a Smooth and Creamy Texture?
Getting that perfect creamy texture is essential for a comforting soup. The key lies in properly blending the cauliflower. Here’s how to achieve it:
- Cook the cauliflower until very tender, which takes about 15-20 minutes.
- Use an immersion blender to puree part of the soup. This keeps some chunks for texture while making the base smooth.
- If you don’t have an immersion blender, carefully transfer half the soup to a blender, blend until smooth, and return it to the pot.
- Don’t forget to stir in the cheese off the heat to blend it in easily without clumping!
Remember, taking your time with these steps will make all the difference in the final texture! Enjoy your cooking! 😊
Cheddar Cauliflower Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium head of cauliflower, chopped into florets
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred)
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- 1/2 cup cooked bacon bits (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives, chopped for garnish
How Much Time Will You Need?
This recipe should take about 10 minutes for prep and another 30 minutes for cooking, bringing you a total of about 40 minutes. It’s quick enough for a weeknight dinner but comforting and delicious enough to enjoy any day!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it’s softened and translucent, about 5 minutes. Stir in the minced garlic and let it cook for an additional 1 minute until fragrant. This will add great flavor to your soup!
2. Make the Roux:
Sprinkle the flour over the onion and garlic mixture while stirring constantly. This will form a roux, which helps thicken the soup. Cook for 2-3 minutes, but don’t let it brown—just enough to get rid of the raw flour taste.
3. Add the Liquid:
Slowly whisk in the milk, ensuring it blends well without lumps. Then, add the chicken or vegetable broth, continuing to whisk until everything is smooth. It’s starting to look like a beautiful soup now!
4. Cook the Cauliflower:
Add the cauliflower florets to the pot and bring the mixture to a simmer. Cook for about 15-20 minutes or until the cauliflower is very tender. This is where the flavors meld together!
5. Blend the Soup:
Here comes the fun part! Use an immersion blender to carefully puree about half of the soup. You want a creamy texture with some nice cauliflower chunks still intact. If you don’t have an immersion blender, ladle half the soup into a regular blender, blend until smooth, and return it to the pot.
6. Stir in the Cheese:
Reduce the heat to low and stir in the shredded cheddar cheese until it’s melted and fully incorporated. This is where the magic happens! Tasting it at this point is highly recommended—yum!
7. Season and Garnish:
If you’re using bacon bits, stir them in now! Season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with extra shredded cheddar and fresh parsley or chives for a pop of color.
8. Serve and Enjoy:
Serve your cozy bowl of Cheddar Cauliflower Soup hot, with crusty bread on the side for dipping. Enjoy every warm, cheesy bite!
Enjoy your warm and cheesy Cheddar Cauliflower Soup! 😊
Can I Use Frozen Cauliflower in This Recipe?
Absolutely! Frozen cauliflower can be a great time-saver. Just thaw and drain it well before using it in the recipe. You may need to adjust the cooking time slightly, cooking until heated through and tender.
How Can I Make This Soup Dairy-Free?
You can easily make this soup dairy-free by substituting the milk with a non-dairy option like almond milk or coconut milk. For the cheese, consider using a dairy-free cheese alternative that melts well or nutritional yeast for flavor.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over low heat, stirring occasionally, or microwave in short intervals until heated through.
Can I Add Other Vegetables?
Yes, feel free to mix it up! Carrots, celery, or even broccoli can be added for more nutrition and flavor. Just chop them into small pieces and add them when you cook the onions and garlic to soften them up nicely.