Cauliflower and Cheddar Soup
Creamy, comforting, and packed with flavor, this Cauliflower and Cheddar Soup is the ultimate cozy meal for chilly days. Made with tender cauliflower florets, sharp cheddar cheese, and a hint of garlic, this velvety soup strikes the perfect balance between indulgence and nourishment. A simple roux creates a luxuriously thick base, while chicken or vegetable broth and whole milk add a rich depth of flavor. Whether pureed with an immersion blender or in batches for extra smoothness, this soup comes together in just 45 minutes, making it an easy and satisfying option for busy weeknights. Finish it with a sprinkle of paprika and fresh herbs for a vibrant, restaurant-worthy presentation. Perfect as a starter or a hearty main course, this recipe appeals to cheese lovers and cauliflower enthusiasts alike.
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Recipe Information
Ingredients
- 1 large Cauliflower head
- 1 medium Yellow onion
- 3 Garlic cloves
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Whole milk
- 2 cups Sharp cheddar cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Paprika (optional for garnish)
- 1 tablespoon Chopped chives or parsley (optional for garnish)
Instructions
Cut the cauliflower into small florets and set aside. Dice the onion and mince the garlic.
In a large soup pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly. Cook for 1-2 minutes until the flour is lightly golden and combined.
Gradually whisk in the chicken or vegetable broth to avoid lumps. Bring the mixture to a simmer.
Add the cauliflower florets to the pot and cover with a lid. Allow to simmer for 15 minutes, or until the cauliflower is tender.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Stir in the milk, grated cheddar cheese, salt, and pepper. Stir until the cheese has melted and the soup is creamy. Adjust seasoning to taste.
Serve hot, garnished with a sprinkle of paprika and chopped chives or parsley, if desired.
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 7430 mg | 323% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 35.4 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2165 mg | 167% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2619 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
