Cauliflower Cheddar Soup
This Cauliflower Cheddar Soup is creamy, cheesy, and comforting—perfect for a cozy meal with simple ingredients like cauliflower, cheddar, and fresh herbs blended to smooth perfection.
Equipment
- Large pot or Dutch oven
- Immersion blender or regular blender
- Wooden spoon
- Measuring cups and spoons
- Chef’s knife and cutting board
- Ladle
- Small saucepan
Ingredients
- 1 head of cauliflower cut into florets
- 1 medium onion diced
- 2 carrots peeled and sliced
- 2 cloves garlic minced
- 2 tbsp olive oil or butter
- 3 cups chicken broth or vegetable broth
- 1 cup half and half, milk, or cream
- 1.5 cups sharp cheddar cheese shredded
- 1 tbsp flour
- 0.5 tsp thyme or fresh thyme leaves
- Pinch of cayenne pepper or red pepper flakes optional
- Salt and black pepper to taste
- Chopped parsley or chives for garnish
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Sauté onion, carrots, and garlic until soft—about 5 minutes.
- Add flour and stir for a minute to make a light roux.
- Pour in broth slowly, stirring to avoid lumps.
- Add cauliflower and thyme. Simmer until the cauliflower is tender, about 15 minutes.
- Blend the soup until smooth with an immersion blender or regular blender.
- Stir in half and half and cheddar cheese until the cheese melts.
- Season with salt, pepper, and cayenne if desired.
- Serve hot, garnished with parsley, chives, or roasted cauliflower florets.
Notes
Sharp cheddar gives a tangy punch. Use fresh thyme for the best flavor. To lighten, use more broth or swap cream for milk. Leftovers keep for up to three days; reheat gently for best texture.
Nutrition
Calories: 245kcal | Protein: 10g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 670mg