This Cheddar Cauliflower Soup is creamy and comforting, packed with cozy flavors. It blends smooth cauliflower with rich cheddar cheese for a tasty experience!
I love how this soup feels like a warm hug on a chilly day! Plus, it’s super easy to make—just blend, heat, and enjoy. Perfect with some crunchy bread on the side!
Key Ingredients & Substitutions
Cauliflower: This is the star of the show! It provides a creamy base when blended. If you don’t have cauliflower, you can use broccoli for a similar texture.
Cheddar Cheese: Sharp cheddar gives great flavor. For a milder taste, opt for medium cheddar or even a blend of cheeses like Monterey Jack and cheddar.
Heavy Cream: It adds richness, but feel free to substitute with milk or a plant-based cream for a lighter version or dairy-free option.
Broth: Chicken or vegetable broth brings depth to the soup. Make your own homemade broth or use low-sodium store-bought to control the salt levels.
Chives: These add a fresh touch! You can swap them for green onions or even parsley if you prefer a different herb flavor.
How Do I Get the Perfect Creamy Texture?
The key to a creamy soup lies in how you blend the ingredients. Here’s how to achieve that perfect texture:
- After the cauliflower is tender, use an immersion blender directly in the pot. This keeps the warmth and lets you control the texture.
- If using a traditional blender, let the soup cool a bit before blending to prevent splatter. Blend until you reach your desired smoothness.
- Don’t forget to let the cheese melt slowly after blending. Stir it in at low heat to avoid clumping!
With these tips, your soup will be deliciously creamy and satisfying every time! Enjoy your cooking journey!
How to Make Cheddar Cauliflower Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 medium head of cauliflower, cut into florets
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika (optional, for depth of flavor)
- 1/4 cup chopped fresh chives, for garnish
- Optional: crispy bacon bits for topping
Time Needed to Prepare:
This delicious Cheddar Cauliflower Soup takes about 10 minutes to prep, followed by 30 minutes of cooking time, for a total of around 40 minutes from start to finish. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Start Cooking the Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onion and sauté until it becomes translucent, which should take about 5 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant.
2. Create the Roux:
Next, sprinkle in the flour and stir it in, cooking for 1-2 minutes. This will help thicken your soup later. Be sure to stir constantly to prevent it from burning.
3. Add the Broth and Cauliflower:
Gradually pour in the chicken or vegetable broth while whisking, ensuring a smooth consistency. Once blended, add the cauliflower florets to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about 15-20 minutes, or until the cauliflower is very tender.
4. Blend the Soup:
Using an immersion blender, blend the soup until it reaches a creamy but slightly chunky texture. If you don’t have an immersion blender, carefully transfer some or all of the soup to a regular blender, purée until smooth, and then return it to the pot.
5. Add Cheese and Cream:
Stir in the shredded cheddar cheese and heavy cream, mixing until the cheese is fully melted and the soup is smooth. If using, add the smoked paprika for an extra layer of flavor.
6. Season and Warm Through:
Now, taste your soup and season it with salt and freshly ground black pepper to your liking. Warm it through, but take care not to boil it after adding the cheese.
7. Serve and Enjoy:
Serve the soup hot, garnishing each bowl with chopped chives and crispy bacon bits if you like. Pair it with some crusty bread for a complete meal. Enjoy every comforting spoonful!
Can I Use Frozen Cauliflower for This Soup?
Yes, you can definitely use frozen cauliflower! Just add it directly to the pot with the broth and allow for an extra 5-10 minutes of cooking time since frozen cauliflower may take a bit longer to become tender.
How Can I Make This Recipe Vegan?
To make this soup vegan, simply substitute the chicken broth with vegetable broth, the heavy cream with coconut milk or a non-dairy cream, and use a plant-based cheese alternative or nutritional yeast for flavor instead of cheddar cheese.
What Can I Use Instead of Heavy Cream?
If you don’t have heavy cream on hand, you can use half-and-half, whole milk, or even blended silken tofu for a creamy texture. Just keep in mind that each will slightly change the flavor and richness of the soup.
How Long Does Leftover Soup Last in the Fridge?
Leftover cheddar cauliflower soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally, to ensure even heating.
