Creamy Cauliflower and Cheese Soup
Creamy Cauliflower and Cheese Soup is a smooth, velvety dish packed with roasted cauliflower, sharp cheddar, and a rich, comforting broth. This easy one-pot soup comes together quickly for a simple yet satisfying meal.
Equipment
- Large pot For cooking the soup
- Immersion Blender For blending the soup
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 3 cloves garlic minced
- 1 head cauliflower cut into florets
- 4 cups vegetable or chicken broth
- 1 cup milk whole or 2%
- 1.5 cups cheddar cheese shredded
- 2 tablespoons flour for thickening
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- ¼ teaspoon cayenne pepper optional, for heat
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute.
- Sprinkle in the flour and stir well, cooking for about 1 minute to remove the raw taste.
- Pour in the vegetable or chicken broth and stir until well combined. Add cauliflower florets and bring to a gentle simmer. Cook until the cauliflower is very soft, about 10-15 minutes.
- Use an immersion blender to puree the soup until smooth. If using a regular blender, work in batches and return the soup to the pot.
- Lower the heat and slowly stir in the milk and shredded cheddar. Stir constantly until the cheese melts and the soup becomes creamy.
- Season with salt, black pepper, and cayenne if using. Taste and adjust seasoning as needed.
- Ladle into bowls and serve warm. Garnish with extra cheese, croutons, or fresh herbs.
Notes
- For a richer version, substitute heavy cream for milk.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Serve with garlic bread or a side salad for a complete meal.
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!