For an extra layer of flavor, consider roasting the cauliflower florets before adding them to the soup. Adjust the amount of milk to achieve your desired soup consistency. Feel free to experiment with different types of cheese, such as Gruyere or sharp cheddar, for a unique twist. This soup can be made ahead of time and reheated. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Cauliflower and White Cheddar Cheese Soup
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING5 People
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VIEWS110
Indulge in the comforting embrace of our Cauliflower and White Cheddar Cheese Soup, a velvety smooth creation that elevates simple ingredients to gourmet heights. This creamy delight is perfect for a cozy night in or as a sophisticated starter for your next dinner party.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol69 mg
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Fiber4 g
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Protein23 g
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Saturated Fat14 g
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Sodium1418 mg
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Sugar16 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Cauliflower: Divide the cauliflower heads into florets. Set aside half of the florets for later. (5 minutes)
02
Step
11 mins
Boil Half the Cauliflower: Fill a large saucepan 3/4 full with water, lightly salt the water, and bring to a boil. Add half of the cauliflower florets and boil until tender, about 8-10 minutes. Drain well and set aside. (15 minutes)
03
Step
6 mins
Sauté Aromatics: In a 4-quart soup pot, melt the butter over medium-low heat. Add the chopped onion and garlic and sauté until the onion is tender and translucent, about 5 minutes. (5 minutes)
04
Step
18 mins
Simmer Remaining Cauliflower: Pour in the vegetable broth and add the remaining, unboiled cauliflower florets. Stir in the nutmeg and bring the mixture to a boil. Reduce heat and simmer until the cauliflower is tender, about 15-20 minutes. (20 minutes)
05
Step
5 mins
Blend the Soup: Remove the pot from heat and let it cool slightly for a few minutes. Use an immersion blender or carefully transfer the soup mixture to a regular blender in batches (about 2 cups at a time) and blend until smooth. (10 minutes)
06
Step
5 mins
Combine and Heat: Pour the blended soup back into the 4-quart soup pot and heat over medium-low heat. Stir in the milk and bring the mixture to a simmer. (5 minutes)
07
Step
4 mins
Incorporate Cheese and Cooked Cauliflower: Mix in the cooked cauliflower florets and 1 1/2 cups of the shredded Cheddar cheese. Stir continuously until the cheese melts and the soup has thickened slightly. (5 minutes)
08
Step
1 mins
Serve: Serve hot, garnished with the remaining shredded Cheddar cheese and a sprinkle of freshly ground black pepper, to taste. (2 minutes)
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Megane Kutchmosciski
Jun 3, 2025This soup is absolutely delicious! The perfect comfort food for a chilly evening.
Chaz Kiehn
Apr 8, 2025I found the soup a little bland, but adding some extra cheese and pepper helped a lot.
Roman Pfeffer
Mar 9, 2025I love the tip about roasting the cauliflower. It adds such a great depth of flavor!
Kiera Nienow
Mar 9, 2025I added a swirl of heavy cream at the end, and it made it even more decadent.
Jamie Prosacco
Feb 18, 2025This recipe is a keeper! So versatile and easy to customize.
Marge Smith
Jan 1, 2025I substituted broccoli for the cauliflower, and it was amazing! Thanks for the great recipe.
Louvenia Prosacco
Nov 11, 2024Easy to make and so flavorful! Will definitely make this again.
Jedidiah Streich
Jun 17, 2024My kids even loved it! A great way to sneak in some vegetables.