Description
An inviting, 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
Scale
- 1 medium head of cauliflower, cut into florets (about 5 cups)
- 1 tablespoon olive oil or butter
- 1 medium-sized onion, chopped
- 2 garlic cloves, 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 as 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 and broth. Boil, then simmer 15–20 minutes until tender.
- Blend soup using an immersion or countertop blender until smooth.
- Lower heat. Gradually stir in milk and cheese until melted.
- Add mustard, paprika, salt, and pepper. Adjust seasoning to taste.
- Serve hot with herbs, extra cheddar, or croutons if desired.
Notes
- For extra flavor, roast the cauliflower before simmering.
- 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