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Cauliflower Cheese Soup Recipe

Cauliflower Cheese Soup

iamwinfred
This Cauliflower Cheese Soup is creamy, cheesy, and deeply satisfying, tasting like a classic cauliflower cheese bake in a spoonable, velvety bowl. Tender cauliflower and a little potato create a silky texture without any flour, roux, or heavy cream, while sharp cheddar stirred in off the heat delivers big cheese flavor. It is a forgiving, budget-friendly one-pot meal that is ready in 45 minutes and perfect for chilly weather.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine British
Servings 6 servings
Calories 290 kcal

Equipment

  • Dutch oven or large heavy-bottomed soup pot 5 to 6 quarts
  • Immersion blender or a high-speed blender for working in batches
  • Box grater for the cheddar
  • Instant-read thermometer (optional, to keep the soup below a boil after adding cheese)
  • Sharp knife and cutting board
  • Wooden spoon and ladle
  • Measuring cups and spoons

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion about 1 cup, diced
  • 3 cloves garlic minced
  • 1 large head cauliflower about 2 pounds or 900g, trimmed and cut into small florets (about 6 cups)
  • 1 medium Yukon Gold potato about 8 ounces or 225g, peeled and cut into 1/2-inch cubes
  • 4 cups low-sodium chicken broth or vegetable broth about 950ml
  • 1 cup whole milk about 240ml, plus extra to thin if needed
  • 2 cups extra-sharp white cheddar cheese 8 ounces or 225g, freshly grated, plus 1/2 cup for topping
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh chives finely chopped, for garnish
  • pinch smoked paprika for garnish
  • croutons for serving (optional)

Instructions
 

  • Rinse the cauliflower, remove the leaves and core, and cut into 1-inch florets. Peel and cube the potato, dice the onion, mince the garlic, and grate the cheddar, setting aside 1/2 cup for topping.
  • Melt the butter in a Dutch oven over medium heat. Add the onion and cook 5 to 6 minutes until soft and translucent, then stir in the garlic for 30 seconds until fragrant.
  • Add the cauliflower, potato, broth, and 1/2 teaspoon salt. Bring to a boil over high heat, with the vegetables mostly covered by the broth.
  • Reduce heat to medium-low, partially cover, and simmer 15 to 20 minutes until the cauliflower and potato fall apart easily with a fork.
  • Turn off the heat and rest 2 minutes. Blend with an immersion blender for 1 to 2 minutes until completely smooth, or blend in batches in a countertop blender.
  • Return the pot to low heat and stir in the milk. Warm 2 to 3 minutes until steaming, without letting it boil, and thin with extra milk or broth if needed.
  • Remove the pot from the heat completely. Add the grated cheddar a handful at a time, stirring until melted, then stir in the Dijon mustard and black pepper.
  • Taste carefully and add salt a pinch at a time until the flavors taste bright and balanced. A tiny splash of lemon juice can wake up a flat-tasting soup.
  • Ladle into warmed bowls and top with reserved cheddar, chopped chives, a pinch of smoked paprika, and croutons if desired. Serve right away.

Notes

  • Grate your own cheese: Freshly grated cheddar melts smoothly, while bagged shreds can leave the soup grainy due to anti-caking starch.
  • Add the cheese off the heat: Boiling liquid makes cheese proteins tighten and clump, so always remove the pot from the burner first.
  • Cut the florets evenly: Pieces of similar size cook at the same rate, so nothing stays hard while the rest turns mushy.
  • Do not skip the potato: It adds natural body so you can skip the flour and cream entirely.
  • Blend longer than you think: A full minute or two creates that restaurant-style silky finish.
  • Season at the end: Cheese and broth add salt, so taste after everything is combined before adding more.
  • Thin with milk, not water: A splash of warm milk loosens the soup while keeping it rich.
  • Use a sharp cheddar: Mild cheddar disappears into the cauliflower, but extra-sharp stays bold.
  • Storage: Refrigerate in airtight containers for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently over low heat with a splash of milk.
  • Variations: Top with bacon, sour cream, and chives for a loaded version; swap half the cheddar for Gruyère or Gouda; replace 2 cups of cauliflower with broccoli; add cayenne for heat; or roast the cauliflower at 425°F first for a deeper flavor.

Nutrition

Serving: 1BowlCalories: 290kcalCarbohydrates: 17gProtein: 15gFat: 18gSaturated Fat: 11gSodium: 750mgFiber: 4gSugar: 8g
Keyword cauliflower cheese soup, cheddar cauliflower soup, creamy cauliflower soup, easy soup recipe, one pot soup
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