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Directions
Prepare the Cauliflower: Chop the cauliflower into small florets and set aside.
Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
Cook the Cauliflower: Add the chopped cauliflower to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the cauliflower is tender.
Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth.
Make the Cheese Sauce: In a separate small pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until it forms a paste. Gradually add the milk, whisking continuously until smooth. Continue to cook until the mixture thickens slightly, about 5 minutes.
Add the Cheese: Remove the small pot from the heat and stir in the shredded cheddar cheese until melted and smooth.
Combine and Season: Pour the cheese sauce into the blended soup and stir to combine. Season with salt and pepper to taste. If the soup is too thick, you can add more broth or milk until you reach your desired consistency.
Serve: Ladle the soup into bowls and garnish with chopped chives or parsley if desired.
Kitchen Equipment Needed
Large pot
Immersion blender or regular blender
Small pot
Whisk
Measuring cups and spoons
Cutting board and knife
Tips and Tricks
Consistency: If you prefer a chunkier soup, blend only half of the soup and leave the rest with the cauliflower pieces intact.
Cheese: Use a good quality sharp cheddar for the best flavor. You can also experiment with other cheeses like Gruyère or a mix of different cheeses.
Vegetables: Add other vegetables like carrots or celery for extra flavor and nutrition.
Variations
Vegan Option: Substitute the butter with olive oil, use a plant-based milk, and replace the cheddar with a vegan cheese.
Spicy Twist: Add a pinch of cayenne pepper or some chopped jalapeños for a spicy kick.
Broccoli and Cheddar: Replace half of the cauliflower with broccoli for a different but equally delicious soup.
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through. This soup also freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
Bread: Serve with a crusty baguette or garlic bread for dipping.
Salad: Pair with a simple green salad for a light and balanced meal.
Drink: A crisp white wine, such as Chardonnay, complements the creamy texture of the soup perfectly.
FAQs
Can I make this soup ahead of time?
Yes! This soup can be made a day in advance and reheated on the stove. The flavors develop even more after sitting overnight.
Can I use frozen cauliflower?
Absolutely. Frozen cauliflower works well and can save you some prep time. Just add it directly to the pot from frozen.
What can I use instead of cheddar cheese?
You can use any cheese that melts well. Gruyère, Fontina, or even a mix of different cheeses can work wonderfully.
How do I make the soup thicker or thinner?
To make the soup thicker, let it simmer uncovered until it reduces to your desired consistency. To thin it out, add more broth or milk gradually until you reach the desired texture.
Can I add meat to this soup?
Yes, cooked bacon or diced ham can be added for extra flavor and protein.
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