Creamy Cauliflower and Cheddar Soup
Hi there friends! I have a new soup recipe to share with you! This creamy cauliflower and cheddar soup is a favorite at our house. Ever since we tried it at Zupas, a local restaurant I have been obsessed with it. Keep reading to see the recipe and more!
Cauliflower can sometimes get a bad rap. But personally, I love cauliflower and a great way to use more vegetables like cauliflower is to use it in this creamy soup.
By using simple ingredients, you can make this amazingly easy cauliflower and cheddar soup with so much flavor. Lets talk about how to make it.
Just a few ingredients
Tools you’ll need
These are great tools to have in your kitchen for so many different uses.
First, grab yourself a large pot or dutch oven. Turn your stove on medium heat. Melt butter in a large pot. Add your onions as well and stir them around. Saute the onions for about 5 minutes. Turn the heat to low and add your fresh garlic.
Let this cook for another 5 minutes on low. Once the onions are caramelized, add your heavy cream or half and half, and your chicken broth.
At this point you can add your salt, pepper, and cauliflower florets. Let this all simmer for about 20 minutes or until the cauliflower is nice and tender.
Once the veggies are tender, use an immersion blender to blend the soup. You can also use a regular blender and blend the soup until it is nice and smooth.
Make sure to transfer the soup puree back to the soup pot. Turn the heat on medium/low heat and add the cheese and dijon mustard to the soup. Stir until all the cheese is melted into the soup.
Taste the soup and see if it needs any more seasoning. I like to add a couple splashes of tabasco sauce. This gives it just a bit of zip.
Garnishes
Serve the soup hot, and top with crisp bacon bits, homemade sourdough croutons, green onion slices, chives, French’s fried onions or more shredded cheese.
Store any left over in the fridge in an airtight container for up to 5-6 days.
Creamy Cauliflower and Cheddar Soup
Ingredients
- 2 tbsp butter or olive oil
- 1 cup finely chopped onion
- 1 tbsp minced fresh garlic
- 1 large head cauliflower cut into 1 inch pieces
- 2 cups half and half or heavy cream
- 3 cups chicken broth
- 1 tsp salt
- black pepper to taste
- 1 tsp dijon mustard
- 2 cups sharp white cheddar cheese shredded
- 1 cup pepperjack cheese shredded
- dash of tabasco sauce for a bit more spice
Toppings
- Crispy Bacon Pieces
- Sliced Green Onion
- Shredded Cheese
- French's Fried Onions
Instructions
- In a large pot(or dutch oven, add your butter or olive oil. I prefer butter but you can use olive oil. Add the onions and sauté on low for about 5 minutes. Add the garlic and continue to cook for another couple of minutes or until the onions are translucent. Keep the heat on low so you do not burn your garlic.
- Pour in the half and half, chicken stock and salt and pepper.
- Add the cauliflower pieces and bring the soup to a boil. Cook cook the cauliflower until they are tender, which will take about 15 minutes.
- Use an immersion blender to blend the soup. You can also transfer the soup into a blender and have it blended up. Just be careful because it will be so hot!
- Once the soup is smooth place it on medium heat it the pan and add the cheeses and dijon mustard. Stir until the cheese is melted completely. Taste the soup and add a dash or two of tabasco soup. I find the tabasco sauce adds a nice zip to the soup.
- Now you can enjoy this soup with tippings such as more grated cheese, crumbled bacon, croutons and sliced green onions.
- Cut a slice of homemade sourdough bread and use it to mop up your soup too!
- Store any leftovers in the fridge for about 5 days in an airtight container.
The texture of this soup should be smooth and creamy. By using an immersion blender or regular blender you can blend it up as much as you want.
Soup Tip
If you want a thicker soup and do not want to use full heavy cream, you can use half and half or milk.
If you choose to, you can add 1/4 cup of flour to the onion and butter mixture to make a roux. Then add your half and half and chicken stock and it should thicken up.
This is an easy way to thicken up any soup. But using the flour will make this “not” gluten free. Choose how you want to make this!
This cauliflower cheese soup is an easy weeknight meal to make. Its a hearty and flavorful soup. It is a great way to sneak in those veggies for your kids.
I like to serve this with some of my homemade sourdough bread.
This is a great gluten free meal option as well as a low carb option.
Sara, this soup sounds and looks so delicious! I’ve been craving cauliflower lately! I can’t wait to try this!