Cheesy Cauliflower Soup Recipe

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Introduction

This Cheesy Cauliflower Soup is the ultimate comfort food, combining the creamy richness of cheese with the wholesome goodness of cauliflower. Perfect for chilly days, this soup is velvety smooth, packed with flavor, and incredibly satisfying. The addition of cheddar cheese makes it extra indulgent, while the subtle seasoning enhances the natural flavors of the vegetables. It’s easy to make and versatile—serve it as a light lunch or pair it with crusty bread for a more filling meal. Ready in under an hour, this one-pot wonder will become a family favorite!

Ingredients Quantity

  • Cauliflower: 1 large head, chopped into small florets
  • Butter: 3 tablespoons
  • Onion: 1 medium, finely chopped
  • Garlic: 3 cloves, minced
  • Carrot: 1 medium, diced
  • Celery: 1 stalk, diced
  • All-purpose flour: 3 tablespoons
  • Chicken or vegetable broth: 4 cups
  • Milk: 1 ½ cups
  • Heavy cream: ½ cup
  • Cheddar cheese: 2 cups, shredded
  • Parmesan cheese: ½ cup, grated
  • Dijon mustard: 1 teaspoon
  • Salt: 1 teaspoon, or to taste
  • Black pepper: ½ teaspoon
  • Nutmeg: ¼ teaspoon (optional, for a hint of warmth)

Optional Ingredients

  • Cayenne pepper: ¼ teaspoon, for a subtle kick.
  • Chopped bacon: ½ cup, cooked and crumbled, for extra richness.
  • Chives or green onions: For garnish.
  • Croutons: For added crunch.
  • Smoked paprika: ½ teaspoon, for a smoky flavor.

Instructions

  1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5-6 minutes until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  2. Cook the Cauliflower: Add the chopped cauliflower florets to the pot and stir to coat with the buttery vegetables. Sauté for 3-4 minutes to lightly cook the cauliflower.
  3. Create the Roux: Sprinkle the flour over the vegetables and stir well, cooking for 2-3 minutes until the flour is lightly golden. This step helps thicken the soup and eliminates the raw flour taste.
  4. Add the Broth: Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the cauliflower is tender and can be easily mashed with a fork.
  5. Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, and blend until smooth. Return the blended soup to the pot.
  6. Add Dairy and Cheese: Stir in the milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg (if using). Gradually add the cheddar and Parmesan cheese, stirring continuously until the cheese is fully melted and the soup is smooth and creamy.
  7. Adjust Seasonings: Taste the soup and adjust the seasonings as needed. If you want more heat, add a pinch of cayenne or black pepper.
  8. Serve and Garnish: Ladle the soup into bowls and top with your favorite garnishes, such as extra cheese, crumbled bacon, chopped chives, or a sprinkle of smoked paprika. Serve hot with crusty bread or crackers on the side.

Tips for Success

  • Don’t Boil After Adding Cheese: Once the cheese is added, avoid bringing the soup to a boil, as this can cause the cheese to separate and create a grainy texture. Keep the soup at a gentle simmer.
  • Use Freshly Grated Cheese: For the creamiest soup, use freshly grated cheese rather than pre-shredded. Pre-shredded cheese contains anti-caking agents that can make the soup less smooth.
  • Blending Options: For a chunkier texture, blend only half of the soup and leave some of the cauliflower florets whole. This gives the soup a heartier feel.
  • Make It Lighter: For a lighter version, use low-fat milk and reduce the amount of cheese slightly. The soup will still be flavorful and satisfying.

Recommendations

  • Serving Suggestions: Pair this cheesy cauliflower soup with a fresh green salad, garlic bread, or a side of roasted vegetables for a complete meal. It also makes a great starter for a more elaborate dinner.
  • Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring frequently. If the soup thickens too much, add a splash of milk or broth to reach the desired consistency.
  • Freezing: You can freeze this soup without the dairy. Make the base, blend it, then freeze. When ready to serve, thaw, reheat, and add the milk, cream, and cheese. This prevents the soup from separating during freezing.

Enjoy the creamy, cheesy goodness of this comforting Cauliflower Soup—a delicious way to warm up any day! 🥣🧀

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