Creamy Cheddar Cauliflower Soup (Print Version)
Creamy cheddar cauliflower soup offers a comforting vegetarian meal. Enjoy this rich, flavorful soup, perfect for a satisfying dinner or light lunch.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Velvety Foundation
01 -
1 large head cauliflower (about 2 lbs), chopped
02 -
4 cups vegetable broth
03 -
1 tbsp olive oil
→ Aromatic & Flavor Builders
04 -
1 medium yellow onion, chopped
05 -
3 cloves garlic, minced
06 -
1/2 tsp dried thyme
07 -
1/2 tsp smoked paprika
08 -
1 tsp Dijon mustard
09 -
Salt and freshly ground black pepper to taste
→ Rich & Creamy Core
10 -
1 cup whole milk
11 -
2 cups (8 oz) sharp cheddar cheese, shredded
12 -
4 oz cream cheese, softened
13 -
2 tbsp nutritional yeast
→ Fresh Finish
14 -
2 tbsp fresh chives, chopped, for garnish
# Instructions:
01 -
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 medium yellow onion, chopped, and cook until softened, about 5-7 minutes. Stir in 3 cloves garlic, minced, 1/2 tsp dried thyme, and 1/2 tsp smoked paprika, cooking for another minute until fragrant. This builds the foundational flavor for your Creamy Cheddar Cauliflower Soup: Vegetarian Delight.
02 -
Add 1 large head cauliflower (about 2 lbs), chopped, to the pot along with 4 cups vegetable broth and 1 tsp Dijon mustard. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the cauliflower is very tender when pierced with a fork. Season with salt and freshly ground black pepper to taste.
03 -
Carefully transfer about half of the cooked soup mixture to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and creamy. Return the blended portion to the pot (if using a regular blender), ensuring a velvety consistency for your Creamy Cheddar Cauliflower Soup: Vegetarian Delight.
04 -
Reduce the heat to low. Stir in 1 cup whole milk, 2 cups (8 oz) sharp cheddar cheese, shredded, 4 oz cream cheese, softened, and 2 tbsp nutritional yeast. Stir continuously until all the cheeses are fully melted and the soup is smooth and luxuriously creamy. Do not boil after adding cheese.
05 -
Taste the Creamy Cheddar Cauliflower Soup: Vegetarian Delight and adjust salt and freshly ground black pepper as needed. If the soup is too thick, you can add a splash more vegetable broth or milk to reach your desired consistency. Heat gently for a few more minutes, ensuring it's warmed through.
06 -
Ladle the hot Creamy Cheddar Cauliflower Soup: Vegetarian Delight into bowls. Garnish each serving generously with 2 tbsp fresh chives, chopped, for a burst of fresh flavor and color. Serve immediately with crusty bread or a side salad for a complete meal.
# Notes:
01 -
For an extra smooth soup, pass the blended mixture through a fine-mesh sieve before adding the cheeses.
02 -
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of milk or broth if needed.
03 -
Feel free to experiment with other cheeses like Gruyere or Monterey Jack for a different flavor profile, though sharp cheddar is key for this recipe.
04 -
To make this soup gluten-free, ensure your vegetable broth is certified gluten-free.
# Tools You'll Need:
01 -
Large pot
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Immersion blender (or standard blender)
# Nutrition Facts (Per Serving):
Calories: 487 kcal
Total Fat: 34 g
Total Carbohydrate: 23 g
Protein: 25 g