Description
A cozy, velvety bowl of creamy cheddar cauliflower soup made with tender cauliflower, sharp cheddar, and warm spices. Smooth, flavorful, and perfect for weeknight dinners or chilly days.
Ingredients
1 medium head cauliflower, cut into florets (about 5 cups)
1 tablespoon olive oil or butter
1 medium onion, chopped
2 cloves garlic, minced
4 cups low-sodium vegetable or chicken broth
1 cup whole milk or half-and-half
2 cups shredded sharp cheddar cheese
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
Salt and black pepper to taste
Optional: pinch of nutmeg, red pepper flakes, fresh thyme or parsley for garnish
Instructions
Heat olive oil or butter in a large pot over medium heat. Add onion and cook until soft and golden, about 5 minutes. Stir in garlic and cook 1 minute more.
Add cauliflower florets and broth. Bring to a boil, then reduce to a simmer. Cook until cauliflower is tender, 15–20 minutes.
Blend the soup with an immersion blender (or in batches in a countertop blender) until smooth and creamy.
Lower the heat and stir in milk and cheddar cheese gradually, stirring until melted and silky.
Season with Dijon mustard, smoked paprika, salt, and pepper. Adjust seasoning to taste.
Serve hot, garnished with fresh herbs, extra cheddar, or croutons if desired.
Notes
For extra flavor, roast the cauliflower before simmering.
Add cooked bacon or roasted garlic for variation.
For a vegan option, swap cheddar with dairy-free cheese and use oat milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 6 g
- Sodium: 650 g
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 40 mg