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.
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 RecipePrint
- 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
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.
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.
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.
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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