This cheesy and creamy Cauliflower Soup recipe is sure to become a new favorite, especially on cold winter days. With its rich and creamy texture, and a blend of sharp white Cheddar and pepper-jack cheese, this soup is sure to become a new favorite. And the best part? It's easy to make and ready in just a few simple steps. So grab a pot and get ready to enjoy a bowl of creamy, cheesy goodness.
Course Dinner, Soup, Vegetarian
Cuisine American, Vegetarian
Keyword cauliflower soup recipe
Prep Time 30minutes
Cook Time 25minutes
Total Time 55minutes
Servings 6servings
Calories 305kcal
Author Chelsea Lords
Cost 8.12
Ingredients
3tablespoonsunsalted butter
1cupdiced yellow onion(1 medium onion)
1tablespoonminced garlic(2-3 cloves)
1large (2 lbs.)cauliflower,chopped into 1-inch pieces (5 cups florets)
ONION AND GARLIC: In a large pot or Dutch oven, melt butter over medium-high heat. Add onions, garlic, salt & pepper to taste (I add 3/4 tsp salt & 1/4 tsp pepper) to the pot and sauté for 5 minutes until the onions and garlic are softened and translucent.
SOUP BASE: Sprinkle flour over the onions and garlic and cook, stirring constantly, for 1 minute. Gradually pour in the chicken broth while whisking constantly until smooth. Then, gradually pour in the milk while continuing to whisk until the mixture is completely smooth.
CAULIFLOWER: Once the soup base is smooth, add chopped cauliflower. Stir and press the cauliflower below the liquid. Bring the soup to a boil, then reduce the heat to medium low and cook, uncovered, for 15 minutes, stirring occasionally, until the cauliflower is tender (easily pierced by a fork).
BLEND: Use an immersion blender or transfer the soup to a blender (in batches) to blend (read Note 2 first if blending) until very smooth. Return the blended soup to the pot.
ADD CHEESE: Remove the pot from heat and stir in cheese, a handful at a time, until the cheese is completely melted and the soup is smooth. Taste and adjust seasoning, adding additional salt (I add another 1/4 tsp) or pepper (I add another 1/4 tsp) as needed. If using, stir in the optional Dijon mustard.
GARNISH: Ladle the soup into bowls and garnish with additional shredded cheese, thinly sliced green onions, and cooked, crumbled bacon. Serve with crusty buttered bread on the side. Enjoy!
Video
Notes
Note 1: Cheese: Use freshly grated cheese rather than pre-grated, as the latter can result in a greasier and clumpier soup that may turn grainy. Freshly grate the cheese, then gently pack in measuring cups for an accurate measurement.Choose a sharp or extra-sharp white Cheddar cheese for the best flavor. Avoid using plain Cheddar, as it may result in a flat-tasting soup. (Sharp/extra-sharp Cheddar is aged longer, delivering a stronger, more intense flavor.)Note 2: Blending the soup: Let soup slightly cool before blending to avoid it exploding! Blend in batches as needed (we blend in two batches). Keep in mind that steam will build up pressure, so it's important to increase the blender speed slowly and to keep a close eye on the soup to prevent it from overflowing or spilling out. When removing the blender lid, do so with caution, as the soup will likely release steam. If your blender does not have a setting for blending hot liquids or soups, you can use a folded towel to cover the blender lid and hold it in place with your hands. This will help to reduce the pressure from the steam.