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Creamy Cauliflower Cheddar Soup Recipe

Creamy Cauliflower Cheddar Soup combines tender cauliflower, sharp cheddar cheese, and a smooth, savory broth for a comforting homemade meal. Onion, garlic, and vegetable broth build the flavor, while milk and melted cheddar create a rich texture that complements the mild sweetness of the cauliflower.
This easy cauliflower cheddar soup is perfect for chilly evenings, quick lunches, or a simple weeknight dinner. The cauliflower blends into a velvety base, and the cheddar adds a distinctive savory flavor without requiring complicated preparation. Serve it with crusty bread or a fresh salad for a satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 285 kcal

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Cutting board
  • Sharp chef's knife
  • Wooden spoon
  • Immersion blender or countertop blender
  • Box grater
  • Measuring cups and spoons
  • Ladle

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 large head cauliflower about 2 pounds, cut into florets
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium vegetable broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups freshly grated sharp cheddar cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh chives for garnish

Instructions
 

  • Prepare the vegetables. Remove the leaves and thick stem from the cauliflower, then cut it into evenly sized florets. Dice the onion and mince the garlic. Grate the cheddar cheese and set it aside so it is ready to add later.
  • Sauté the onion and garlic. Melt the butter in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  • Add the cauliflower. Stir in the cauliflower florets and paprika. Cook for 2 minutes, allowing the cauliflower to absorb some of the butter and aromatic flavors.
  • Make the soup base. Sprinkle the flour over the vegetables and stir continuously for about 1 minute. Gradually pour in the vegetable broth, stirring well to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat.
  • Simmer until tender. Cover partially and simmer for 15 to 20 minutes, or until the cauliflower is completely tender when pierced with a fork. Stir occasionally to prevent the vegetables from sticking to the bottom of the pot.
  • Blend until smooth. Remove the pot from the heat briefly. Use an immersion blender to puree the soup until smooth, or leave a few small cauliflower pieces if you prefer a little texture. If using a countertop blender, work in batches and follow the manufacturer's instructions for blending hot liquids.
  • Add the milk and cream. Return the pot to low heat. Stir in the milk, heavy cream, Dijon mustard, salt, and black pepper. Warm gently for 2 to 3 minutes without allowing the soup to boil vigorously.
  • Melt in the cheddar. Add the grated cheddar a handful at a time, stirring after each addition until melted and smooth. Keep the heat low to help prevent the cheese from becoming grainy. Stir in the lemon juice and adjust the seasoning to taste.
  • Garnish and serve. Ladle the soup into bowls and top with chopped fresh chives, a little extra grated cheddar, or freshly ground black pepper. Serve warm with crusty bread or your favorite side dish.

Notes

  • Use freshly grated cheese: Pre-shredded cheddar often contains anti-caking ingredients that can affect how smoothly it melts. Grating a block of cheddar produces a creamier result.
  • Choose the right cheddar: Sharp cheddar adds a stronger cheese flavor, while medium cheddar creates a milder soup. White or orange cheddar both work well.
  • Avoid boiling after adding cheese: High heat can cause the cheese to separate or become grainy. Keep the soup over low heat and add the cheddar gradually.
  • Adjust the consistency: Add extra vegetable broth or milk if the soup is too thick. For a thicker consistency, simmer the soup gently before adding the cheese.
  • Make it gluten-free: Replace the all-purpose flour with a suitable gluten-free flour blend or use a cornstarch slurry. Check the broth and mustard labels as well.