This smooth, creamy cauliflower soup with sharp cheddar cheese is just what you want on a chilly day. It’s ready in less than an hour. Serve with crusty bread and a side salad!
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Every fall, as the days get shorter and the nights get colder, I find myself reluctant to go without shorts and flip flops. Did you know that there are only two real seasons here in Sacramento? Flip-flops and shorts are in season, jeans and socks are in season.
It’s still flip-flop season here, at least during the day, but the chilly weather is coming soon (if not already where you are). So we cook new soup recipes.
Video: How to make Cauliflower Cheddar Soup
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Cauliflower Cheddar Soup
A light and creamy soup
We made this Cauliflower Cheddar Soup the other day and wow! Okay, now I don’t feel so bad about saying goodbye to summer. It’s smooth and creamy with no cream. It’s packed with cauliflower and uses just enough cheddar cheese to add flavor, but not so much that you think you’ve swallowed a brick.
A teaspoon of Worcestershire sauce tossed in at the end helps intensify the cheese flavor.
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Keep your cores
Don’t throw away the core when you cut your cauliflower into chunks! The core is just as delicious as the florets themselves, and since we’re pureeing this soup, no one will know they’re there.
What to serve with this soup
This soup should definitely be served with crusty bread for dipping. Some garlic bread or garlic knots would work well too.
If you want to turn this soup into more of a meal, add a salad. Try this Radicchio Salad with Chickpeas, Olives, and Parmesan or this Easy Kale Caesar Salad.
Here’s how to store and freeze this soup
Leftovers stay refrigerated for up to five days or can be frozen for up to three months.
To freeze, cool completely, then transfer to freezer containers or bags and freeze. Thaw overnight in the refrigerator or reheat straight from the freezer on the stovetop over low heat. If the soup looks completely separate when reheated, simply puree again in the blender.
Easier, comforting soup recipes
- Broccoli Cheddar Soup
- carrot-ginger soup
- Baked Potato Soup
- Quick and easy hamburger soup
- Roasted Sweet Potato Soup
Cauliflower Cheddar Soup
ingredients
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2 tablespoon butter
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2 cups cut Onion
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1 1/2 cups sliced celery (Above 2 to 3 ribs)
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1/2 cup sliced carrot (1 small carrot)
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1 1/2 tablespoon chopped garlic
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2 Yukon Gold potatoespeeled and thinly sliced, about 1 1/2 to 2 cups
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6 cups chicken broth
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6 cups roughly chopped cauliflower (see cutting and seeding the cauliflower)
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2 bay leaves
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1 1/2 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
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1 teaspoon kosher salt
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1/8 teaspoon fresh ground black pepper
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1 1/2 cups grated sharp cheddar cheese (Above 6 ounces)
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1 teaspoon Worcester sauce
method
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Sauté onions, celery, carrots and garlic:
Heat butter in a large 5- to 6-quart Dutch oven or heavy-bottomed saucepan over medium-high heat. Add the onions, celery and carrots.
Cook for 5 to 8 minutes until the onions are soft. Add the chopped garlic and cook a minute longer.
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Add potatoes, broth, cauliflower, bay leaves, thyme, salt and black pepper:
Heat on high and bring the broth to a simmer. Reduce heat to maintain a simmer. Partially cover and cook for 12 to 15 minutes, or until vegetables are quite tender.
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Puree smooth:
Remove from the stove and remove the bay leaves. Using either an immersion blender or a stand mixer, puree the soup mixture until completely smooth.
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Add the cheddar cheese and Worcestershire:
Slowly add the shredded cheddar cheese and continue to puree the soup while adding the cheese until fully combined. Stir in the Worcestershire sauce.
Add more salt and pepper to taste if needed.
| nutritional information (per serving) | |
|---|---|
| 289 | calories |
| 13g | Fat |
| 31g | carbohydrates |
| 14g | protein |
