Home > Soups & Stews > Cauliflower Soup Recipe Cauliflower Soup Recipe January 29, 2023 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This cheesy, creamy Cauliflower Soup is perfect for cold winter days. With sharp white Cheddar and pepper Jack cheese, its rich texture will make it a new favorite. Easy to make in just a few steps, grab a pot and enjoy a bowl of cheesy goodness! If you enjoy Cauliflower Soup, we have another recipe that you might like to try: our original Cauliflower Soup! This one has added texture from diced vegetables, rather than being blended smooth like this recipe. Be sure to give it a try sometime! Try out this Cauliflower Soup recipe, which is part of our collection of favorite soup recipes. Click here to see all the recipes in the collection. Our Favorite Cauliflower Soup Recipe If you’re looking for a new soup recipe to add to your repertoire, you have to try this creamy and cheesy Cauliflower Soup! It’s the perfect combination of comfort and indulgence, with a velvety smooth texture and a bold, cheesy flavor that will have you coming back for seconds. Not only is it delicious, but it’s also easy to make and can be tailored to your own tastes. Plus, it’s a great way to sneak some extra vegetables into your diet! Get ready to transform a humble head of cauliflower into a bowl of creamy, cheesy goodness that will satisfy your cravings! How To Make Cauliflower Soup Use freshly grated cheese rather than pre-grated cheese, as the latter can result in a greasier and clumpier soup that may turn grainy. 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. (See “quick tip” box below). Season the soup with salt and pepper as it cooks to help the flavors permeate this Cauliflower Soup Recipe. If the soup tastes flat, it may just need a pinch more of salt and/or pepper. Use a high-quality broth, such as homemade or Swanson® chicken broth, for the best flavor. Use whole milk for a thick and creamy consistency. Avoid milk substitutes or lower-fat milk. QUICK TIP Sharp Cheddar is aged for a longer period of time than regular Cheddar– usually between nine and twelve months. During this aging process, the cheese develops a sharper, more pronounced flavor. Sharp Cheddar has a bold, tangy taste and a firmer texture than regular Cheddar. Extra-sharp Cheddar is aged for an even longer period of time, usually between twelve and eighteen months. As a result, it has an even stronger, more pungent flavor than even sharp Cheddar. So if you want a more intense flavor, opt for extra-sharp Cheddar, while sharp Cheddar will have a more moderate flavor. Cauliflower Soup Recipe FAQs Why is my Cauliflower Soup bland? Your cauliflower soup might taste bland for a few reasons: Not enough seasoning: Add more salt, pepper, and spices. A splash of lemon juice or vinegar can balance the flavors. Lack of texture: Add bacon or croutons for crunch. Poor-quality ingredients: Use fresh, high-quality vegetables for better flavor. Insufficient cooking time: Simmer longer to develop flavors fully. Not enough fat: Add butter, milk, or olive oil for richness. How do you thicken Cauliflower Soup? I thicken this cauliflower soup in several ways. Whisking a small amount of flour into the soup at the start helps to thicken it. Blending the soup with an immersion blender or regular blender creates a creamier consistency. Using whole milk adds a rich, velvety texture, and melted cheese further thickens the soup. Should you rinse cauliflower before cooking? Rinse cauliflower before cooking to remove dirt. Cut into florets, place in a colander, and run cold water over them, gently agitating to rinse all surfaces. Dry with a clean towel or paper towel before cooking. STORAGE Storage Cool the Cauliflower Soup completely. Allow the soup to cool to room temperature before storing it. Transfer the soup to an airtight container. Use a large, sturdy container with a tight-fitting lid to store the soup. Store the soup in the refrigerator. It will keep for about 3-5 days. I wouldn’t advise freezing this creamy, dairy-based cauliflower soup recipe. If you need a smaller quantity, it may be best to halve the recipe to reduce the amount of soup. Soups with a high dairy content tend not to freeze well–they often separate and curdle. When it comes time to reheat the refrigerated soup, we recommend doing so on the stovetop over low heat, stirring frequently. Boiling the soup may cause the ingredients to separate. You may need to add a splash of milk or chicken broth to thin the soup if it has thickened while being stored. What To Serve With Cauliflower Soup There are many options for accompaniments to this Cauliflower Soup Recipe. Here are a few ideas: Crusty French bread or Dinner Rolls: These can dip into the soup or sop up any remaining broth in the bowl. Grilled Cheese sandwich: This classic pairing is always a hit and my personal favorite way to enjoy this soup! Salad: A simple green Garden Salad or a more elaborate grain or bean-based salad (like this Jennifer Aniston Salad or Quinoa Salad can be a refreshing counterpoint to the rich, creamy soup. Crackers or crostini: These can be used to top the soup or to eat alongside it. Roasted vegetables: Roasted Vegetables, such as broccoli, Brussels sprouts, or carrots, make a tasty side dish to the soup. Fresh fruit: A Winter Fruit Salad makes a nice fresh pairing, too. More Soups To Love: Potato Leek Soup with gold potatoes Potato Soup with bacon and cheese Creamy Chicken Soup with loads of veggies Lasagna Soup with Italian sausage 15-Bean Soup with a delicious creamy base Recipe is inspired by Zupas‘ Wisconsin Cauliflower Soup Recipe. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cauliflower Soup Recipe 5 from 1 vote - Review this recipe This cheesy, creamy Cauliflower Soup is perfect for cold winter days. With sharp white Cheddar and pepper Jack cheese, its rich texture will make it a new favorite. Easy to make in just a few steps, grab a pot and enjoy a bowl of cheesy goodness! SAVE TO RECIPE BOX Print Recipe Cauliflower Soup Recipe 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This cheesy, creamy Cauliflower Soup is perfect for cold winter days. With sharp white Cheddar and pepper Jack cheese, its rich texture will make it a new favorite. Easy to make in just a few steps, grab a pot and enjoy a bowl of cheesy goodness! Course Dinner, Soup, Vegetarian Cuisine American, Vegetarian Keyword cauliflower soup recipe Prep Time 30 minutes minutes Cook Time 25 minutes minutes Total Time 55 minutes minutes Servings 6 servings Chelsea Lords Calories 305kcal Author Chelsea Lords Cost 8.12 Ingredients▢ 3 tablespoons unsalted butter▢ 1 cup diced yellow onion (1 medium onion)▢ 1 tablespoon minced garlic (2-3 cloves)▢ 1 large (2 lbs.) cauliflower, chopped into 1-inch pieces (5 cups florets)▢ 1/4 cup all-purpose white flour▢ 3 cups chicken broth▢ 2 cups whole milk▢ Fine sea salt & black pepper▢ 1 cup freshly grated sharp white Cheddar cheese (Note 1)▢ 3/4 cup freshly grated pepper Jack cheese▢ Optional: 1/2 tsp Dijon mustard▢ Optional toppings: thinly sliced green onions, crispy crumbled bacon, additional cheese, crusty buttered bread for dippingUS - Metric USMetric InstructionsONION 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 Recipe NotesNote 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. Nutrition FactsCalories: 305kcal | Carbohydrates: 19g | Protein: 15g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 722mg | Potassium: 673mg | Fiber: 4g | Sugar: 9g | Vitamin A: 607IU | Vitamin C: 75mg | Calcium: 388mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
