This creamy cauliflower and cheddar soup is a comforting and delicious dish that combines tender vegetables with a rich, cheesy broth. The cauliflower provides a mild, earthy flavor, while the cheddar cheese adds a creamy, indulgent richness. The soup is hearty enough to serve as a main dish or as a side to a larger meal. Whether you’re looking for a warm lunch or dinner on a chilly day, this soup is sure to satisfy your cravings with its creamy texture and flavorful blend of ingredients.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4-6
Ingredients
- 1 medium head cauliflower, broken into florets
- 1 carrot, shredded
- 1/4 cup celery, chopped into small pieces
- 2 1/2 cups water
- 2 teaspoons chicken bouillon
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups milk
- 1 cup shredded cheddar cheese
Directions
-
Cook the Vegetables:
In a heavy-bottomed pot, combine cauliflower florets, shredded carrots, and chopped celery. Add 2 1/2 cups of water and 2 teaspoons of chicken bouillon to the pot, and bring the mixture to a boil. Once boiling, reduce the heat to medium and let the mixture simmer for 10-15 minutes, or until the vegetables are tender. -
Prepare the Cheese Sauce:
Meanwhile, in a separate saucepan, melt 3 tablespoons of butter over medium heat. Stir in 3 tablespoons of all-purpose flour, 3/4 teaspoon of salt, and 1/8 teaspoon of pepper until smooth and well combined. Gradually add 2 cups of milk to the mixture, stirring constantly to prevent lumps. Continue cooking over medium heat for about 2 minutes, or until the mixture thickens. -
Add Cheese:
Add 1 cup of shredded cheddar cheese to the milk mixture, stirring until the cheese is fully melted and the sauce is smooth. -
Combine the Soup:
Pour the cheesy milk mixture into the pot with the cooked vegetables, stirring to combine well. Taste and adjust the seasoning as needed. If you want a smoother texture, you can use an immersion blender to blend part of the soup, leaving some chunks for a heartier consistency. Garnish with freshly chopped parsley or a sprinkle of chili powder if desired. -
Serve:
Serve the creamy cauliflower and cheddar soup hot, and enjoy!
Serving Suggestions
- Serve with warm crusty bread or a side of garlic toast for a heartier meal.
- Top with crispy bacon bits or croutons for added texture and flavor.
- Pair with a fresh green salad for a balanced lunch or light dinner.
Cooking Tips
- For a smoother texture, you can partially blend the soup using an immersion blender, leaving some chunks of cauliflower for a chunky consistency.
- Feel free to swap chicken bouillon with vegetable bouillon for a vegetarian version of the soup.
- Use sharp cheddar cheese for a more intense cheesy flavor.
- If the soup is too thick, add a bit more milk or water to reach your desired consistency.
Nutritional Benefits
- Cauliflower: Cauliflower is rich in fiber, vitamins C and K, and antioxidants that support overall health and digestion. It’s also a low-calorie vegetable, making it a great addition to any diet.
- Carrots: Carrots are high in beta-carotene, which promotes good vision and skin health. They also provide a healthy dose of vitamins A and C, contributing to a healthy immune system.
- Cheddar Cheese: Cheddar cheese provides calcium and protein, contributing to bone health and muscle repair. It’s also a good source of healthy fats, which support brain function and overall energy.
Why You’ll Love This Recipe This creamy cauliflower and cheddar soup is not only easy to make but also incredibly comforting and satisfying. The combination of tender vegetables and rich, cheesy broth creates a perfect balance of flavors. The soup is hearty enough to be a meal on its own or can be paired with sides for a complete dinner. Plus, it’s a great way to enjoy vegetables like cauliflower and carrots in a flavorful, creamy form.
Conclusion This creamy cauliflower and cheddar soup is the ultimate comfort food, perfect for warming up on a chilly day. The combination of vegetables and cheese creates a rich, satisfying dish that is both nutritious and delicious. Whether you’re serving it as a cozy lunch, a light dinner, or as a starter for a larger meal, this soup is sure to become a staple in your recipe collection.
Frequently Asked Questions (FAQs)
1. Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stovetop, adding a little extra milk if it thickens too much.
2. Can I make this soup dairy-free?
Yes, you can use a dairy-free milk alternative such as almond milk or oat milk and swap the cheddar cheese for a dairy-free cheese option. You can also use a dairy-free butter substitute.
3. Can I freeze the soup?
Yes, this soup can be frozen for up to 3 months. Let it cool completely before transferring it to an airtight container. When reheating, you may need to add extra liquid to adjust the consistency.
4. Can I use frozen cauliflower and carrots?
Yes, you can use frozen cauliflower and carrots. Just make sure to adjust the cooking time, as frozen vegetables may cook faster.
5. How can I make this soup spicier?
To make the soup spicier, you can add some red pepper flakes, a dash of hot sauce, or a pinch of cayenne pepper when cooking the vegetables or during the final seasoning.