Cauliflower Cheddar Soup

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Photography Credit: Elise Bauer

Every fall, when the days get shorter and the nights colder, at some point I reluctantly give up wearing shorts and flips flops. Did you know there are only two real seasons here in Sacramento? Flip flop and shorts season, and jeans and socks season.

It’s when your feet tell you, “Hey put on some socks!” that you know autumn has truly arrived. That’s when the soup pot comes out and you look forward to filling it with something warm and comforting.

It’s still flip-flop season here, at least during the day, but the chilly weather will be coming soon (if not already where you are). So we’re cooking up new soup recipes.

Cauliflower Cheddar Soup

We made this cauliflower cheddar soup the other day, and wow! Okay, now I don’t feel so bad about saying goodbye to summer. It’s smooth and creamy without any cream. It’s packed with cauliflower and uses just enough cheddar cheese to give it flavor, but not so much that you think you’ve swallowed a brick.

A teaspoon of Worcestershire sauce swirled in at the end helps intensify the cheese flavor.

If you make it, and I hope you do make it, please let us know in the comments how you like it. If you make changes or substitutions, please let us know about those too!

Cauliflower Cheddar Soup Recipe

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  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6 to 8

Ingredients

  • 2 Tbsp butter
  • 2 cups sliced onion
  • 1 1/2 cups sliced celery (about 2 to 3 ribs)
  • 1/2 cup sliced carrot (1 small carrot)
  • 1 1/2 Tbsp minced garlic
  • 2 yukon gold potatoes, peeled and thinly sliced, about 1 1/2 to 2 cups
  • 6 cups chicken stock
  • 6 cups of roughly chopped cauliflower florets
  • 2 bay leaves
  • 1 1/2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
  • 1 teaspoon Worcestershire sauce

Method

1 Sauté the onions, celery, carrots, garlic: Heat butter in a large 5-6 quart Dutch oven or thick bottomed pot on medium high heat. Add the onions, celery, and carrots. Cook for 5-8 minutes until the onions are softened. Add the minced garlic and cook a minute more.

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2 Add the potatoes, stock, cauliflower, bay leaves, thyme, salt and black pepper. Heat on high and bring the stock to a simmer. Lower the heat to maintain a simmer. Partially cover and cook for 12 to 15 minutes, or until the vegetables are completely tender.

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3 Purée until smooth: Remove from heat and remove the bay leaves. Either using an immersion blender or a standing blender, purée the soup mixture until completely smooth.

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4 Add the cheddar cheese and Worcestershire: Slowly add the grated cheddar cheese, continuing to purée the soup as you add the cheese, until completely blended. Stir in the Worcestershire sauce.

Add more salt and pepper to taste, if needed.

Delicious with crusty bread.

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Cauliflower Cheddar Soup

Showing 4 of 38 Comments

  • Susan

    Looks delicious, do you know what the nutritional stats are on it?

  • Heather

    Very tasty, but not near as orange as your pic. Maybe more carrots next time

  • Lindsey

    Could you do this in the crockpot?

  • Victoria Charlton

    Can I do it without celery because my husband is allergic!

  • Jacque

    Made this today, but I roasted all of the veggies before I added them to the stock. Tossed the cauliflower, onion, carrots, celery, and 3 whole garlic cloves in olive oil, salt, and pepper. Roasted for 25 mins at 425. I never tried the original recipe, so I’m not sure about the comparison, but my version was delicious!

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