This comforting Cauliflower and Cheddar Soup is the perfect balance of creamy, cheesy goodness and nutritious vegetables. With cauliflower florets, carrots, and celery cooked in a savory broth, and finished with a rich cheddar cheese base, it’s an ideal dish for cool evenings. This easy-to-make recipe is family-friendly, filling, and can be served as a light meal or a delicious starter.
Preparation Time
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
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
- In a heavy-bottom pot, combine cauliflower florets, shredded carrots, and chopped celery.
- Add 2 1/2 cups water and 2 teaspoons 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, until the vegetables are tender.
- Meanwhile, in a separate saucepan, melt 3 tablespoons butter over medium heat. Stir in 3 tablespoons all-purpose flour, 3/4 teaspoon salt, and 1/8 teaspoon pepper until smooth and well combined.
- Gradually add 2 cups of milk, stirring constantly to prevent lumps. Continue cooking the mixture over medium heat for about 2 minutes until it thickens.
- Add 1 cup shredded cheddar cheese to the milk mixture, stirring until the cheese is fully melted and the sauce is smooth.
- Pour the cheesy milk mixture into the pot with the cooked vegetables, stirring to combine well.
- Taste and adjust seasoning as needed. Garnish with freshly chopped parsley or a sprinkle of chili powder if desired.
- 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.
Nutritional Benefits
- Cauliflower is rich in fiber, vitamins C and K, and antioxidants that support overall health and digestion.
- Carrots are high in beta-carotene, which promotes good vision and skin health.
- Cheddar cheese provides calcium and protein, contributing to bone health and muscle repair.
Dietary Information
- This recipe can easily be made vegetarian by using vegetable bouillon.
- It’s a gluten-containing recipe due to the flour but can be made gluten-free by substituting with gluten-free flour.
Nutritional Facts (per serving, approx.)
- Calories: 270
- Carbohydrates: 18 g
- Protein: 10 g
- Fat: 18 g
- Fiber: 3 g
- Sugar: 6 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, adding a little extra milk or broth if the soup becomes too thick.
- The soup can also be frozen for up to 2 months, but the texture of the cheese may change slightly after thawing.
Why You’ll Love This Recipe
- This soup is incredibly creamy and cheesy, with the perfect balance of flavors.
- It’s a great way to incorporate more vegetables into your diet without sacrificing comfort food vibes.
- The recipe is easy to customize, allowing you to add your favorite toppings or swap ingredients based on your preferences.
- This soup is perfect for meal prepping since it stores well and reheats beautifully.
Conclusion
If you’re looking for a cozy, creamy, and wholesome soup to satisfy your hunger, this Cauliflower and Cheddar Soup is the answer. It’s packed with healthy veggies and rich cheddar cheese, creating a velvety texture that’s sure to please both kids and adults alike. Simple to make, versatile, and filling, this soup is perfect for those cold days when you need a little comfort in a bowl. Serve it with your favorite bread or enjoy it on its own, and you’ll have a go-to recipe that the whole family will love!
Frequently Asked Questions
- Can I use frozen cauliflower instead of fresh?
Yes, frozen cauliflower works well in this recipe. You can add it directly to the pot without thawing. - Can I substitute another type of cheese?
Absolutely! While cheddar is ideal for its sharp flavor, you can use mozzarella, gouda, or even a combination of cheeses. - Can I make this soup vegan?
Yes, substitute the butter with vegan butter, use a plant-based milk (like almond or oat), and replace the cheddar with a dairy-free cheese alternative. - Can I add more vegetables?
Definitely! Broccoli, peas, or even spinach would be great additions to this soup for extra nutrition. - Is there a way to make this soup thicker?
If you prefer a thicker soup, reduce the amount of water slightly or add an extra tablespoon of flour to the cheesy milk mixture. - Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute with whole wheat flour, but the texture might be slightly denser. - What’s a good substitute for chicken bouillon?
Vegetable bouillon or broth works just as well, especially for a vegetarian version. - Can I make this soup ahead of time?
Yes, this soup stores well and can be made a day in advance. Just reheat it gently before serving. - Can I use almond milk in place of regular milk?
Yes, unsweetened almond milk is a good substitute, though the soup may have a slightly different flavor and texture. - How can I make the soup less rich?
To make the soup lighter, use low-fat milk and reduce the amount of cheese slightly.