As a child, I never liked cauliflower; it would often lie on my plate untouched. However, as I grew up and saw its benefits, I discovered all the creative things I could make with it. I started getting fond of it.
It is a bowl of soup that always feels like a warm hug, and once you master it, there is no going back. Now, if you ask me how to put it together, let me tell you it is no rocket science.
Just a handful of pantry staples, a little blending magic, and you are good to go. The rich flavours, delicate sweetness, and a hint of spice make this warm bowl of Cauliflower Cheese Soup a winner.
I often prepare it for my weeknight dinner after the office. If you also wish to get it done right, then follow the details below to achieve the perfect texture and consistency of the soup.
Equipment Required
- Knife: A sharp-edged knife needed to cut the vegetables- onions, carrots, cauliflower, etc.
- Thick pot: You will need a thick-bottomed pot for sautéing the vegetables
- Blender: A blender is necessary to blend all the vegetables and create a puree with a smooth and thick texture.
- Spoon: I used a big spoon to stir and mix the ingredients. It is also used to check if the vegetables are tender or not.
- Serving Bowl: You will need a medium-sized serving bowl to serve the soup.
- Cutting Board: I prefer cutting vegetables on a board for cleanliness and ease of cutting.
Cauliflower Cheese Soup Ingredients & Substitutions
Note: This recipe serves 6-8 people. You can increase or decrease the quantity as needed.
- 2 Tablespoons Butter
- 2 Cups sliced Onion
- 1½ cups sliced Celery (about 2 to 3 ribs)
- ½ Cup sliced Carrot (1 small carrot)
- 1½ Tablespoons minced Garlic
- 2 Yukon Gold Potatoes, peeled
- 6 cups Chicken Stock
- 6 cups roughly chopped Cauliflower (see How to Cut and Core Cauliflower)
- 2 Bay Leaves
- 1½ Teaspoons Dried Thyme
- 1 Teaspoon Kosher Salt
- ⅛ Teaspoon Freshly Ground Black Pepper
- 1½ Cups Cheddar Cheese (about 6 ounces)
- 1 Teaspoon Worcestershire Sauce
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 20 Minutes | 40 Minutes | 1 Hour |
How To Make Cauliflower Cheese Soup At Home
Step 1
Heat butter in a large 5 to 6-quart Dutch oven or thick-bottomed pot on medium-high heat. Add the onions, garlic, and celery.
Step 2
Further, add the potatoes and carrots. Cook for 5 to 8 minutes until the onions are softened.
Step 3
Add bay leaves, thyme, salt, and black pepper.
Step 4
Now, add the stock to the pot and let it simmer for some time.
Step 5
Now add finely chopped cauliflower to the pot.
Step 6
Now season the mixture with dried thyme.
Step 7
Simmer the mixture until you see the bubbles forming.
Step 8
Pour the mixture into a blender and blend until it is smooth and creamy.
Step 9
After the mixture is well-blended, add a teaspoon of Worcestershire Sauce and half a cup of cheddar cheese, then mix it evenly.
Step 10
Your Cauliflower Cheese Soup is ready to serve.
Expert Tips That I Recommend
- If you prefer a thicker consistency, simmer it for a longer period and add heavy cream.
- Do not boil the soup after adding cheese because it will start separating.
- Do not overcook the cauliflower, just tender. Overcooking can make the soup soft and give it a dull taste.
- Take your time in sauteing the onion, garlic, and celery. It is the initial step, and they should be soft, adding depth to the soup.
- If doubling the recipe, cook in batches. Try not to overcrowd the pot because it will lead to uneven cooking.
FAQs About Cauliflower Cheese Soup
Nutritional Information Per Serving
Cauliflower cheese soup is full of flavour and is a satisfying bowl that is full of rich and rewarding nutrients.
Look at the chart below to learn more about the nutritional value.
| Calories | 1008 kcal |
| Fat | 40 g |
| Protein | 44 g |
| Saturated Fat | 19 g |
| Carbohydrates | 116 g |
| Sugar | 26 g |
| Iron | 7 mg |
| Calcium | 135 mg |
| Potassium | 3069 mg |
| Cholesterol | 103 mg |
| Monounsaturated Fat | 14 g |
| Trans Fat | 1 g |
| Vitamin A | 912 IU |
| Vitamin C | 79 mg |
| Fiber | 8 g |
It is a healthy bowl that boasts great taste and a creamy texture, making it suitable for a variety of diets.
Recipe Variations For Different Diets
- Keto-friendly: To make it keto-friendly and low carb, stick to full-fat cheese, and add extra cheese or butter for richness. Try including crispy bacon or roasted almonds for protein. And crunchiness.
- Vegan: If you follow a vegan diet, you can substitute cheese with nutritional yeast and butter with olive oil or vegan butter.
Storing And Reheating This Recipe
Storing
- Refrigerator: Let it cool completely and transfer it to an airtight container, and preserve it for 3-5 days. You can also freeze it for up to 1 month.
Reheating
- Stove: To reheat it, transfer it directly to the stove. If it looks like it is separating when warming, then you can blend it.
- Microwave: You can also microwave it for 2-3 minutes to warm it up, use a microwave-friendly bowl, and add a splash of water to the soup before warming.
What To Serve With This Recipe
You can pair and serve this with crispy breadsticks or Garlic Bread.
It goes so well with vegetable Caesar Salad, or Alton Brown Grilled Cheese Sandwiches will be a perfect combination.
Printable Version
Creamy Cauliflower Cheese Soup Recipe
Ingredients
- 2 tablespoons Butter
- 2 cups Sliced Onion
- 1½ cups Sliced Celery
- ½ cup sliced Carrot
- 1½ tablespoons minced Garlic
- 2 Yukon gold Potatoes
- 6 cups Chicken Stock
- 6 cups roughly chopped Cauliflower
- 2 Bay Leaves
- 1½ teaspoons Dried Thyme
- 1 teaspoon Kosher Salt
- ⅛ teaspoon freshly ground Black Pepper
- 1½ cups Grated sharp Cheddar Cheese
- 1 teaspoon Worcestershire Sauce
Equipment
- Knife
- Thick pot
- Blender
- Spoon
- Serving Bowl
- Cutting Board
Instructions
- Heat butter in a large 5 to 6-quart Dutch oven or thick-bottomed pot on medium-high heat. Add the onions, garlic, and celery.
- Further, add the potatoes and carrots. Cook for 5 to 8 minutes until the onions are softened.
- Add bay leaves, thyme, salt, and black pepper.
- Now, add the stock to the pot and let it simmer for sometime.
- Now add finely chopped cauliflower to the pot.
- Now season the mixture with dried thyme.
- Simmer the mixture until you see the bubbles forming.
- Grind it in a mixey
- After the mixture is blended well, add a teaspoon of Worcestershire Sauce and half a cup of cheddar cheese and mix it evenly.
- Your Cauliflower Cheese Soup is ready to serve.
Notes
- If you like it thick, you can simmer it longer and add heavy cream to it.
- Do not boil the soup after adding cheese because it will start separating.
- Do not overcook the cauliflower, just tender. Overcooking can make it soft and give a dull taste to the soup.
- Take your time in sauteing the onion, garlic, and celery. It is the initial step, and they should be soft, and they add depth to the soup.
- If doubling the recipe, cook in batches. Try not to overcrowd the pot because it will lead to uneven cooking.
Nutrition
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Conclusion
A blend of nutrition, creaminess, and flavour. A bowl is good for your health and brings a great deal of comfort. It satisfies all the cravings and brings utter joy.
You can surely try this and make a basic cauliflower a super ingredient for a wholesome meal. It is rich in protein and fibre. A meal that transformed my boring weekends into homely and fulfilling ones.
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