Go Back

Cheesy Cauliflower Soup

A warm and creamy soup featuring fresh cauliflower and gooey cheese, perfect for busy families looking for comforting meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head cauliflower, chopped into florets Look for fresh heads with tightly packed florets.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk (or a dairy-free alternative)
  • 1 cup shredded cheddar cheese Can be substituted with other cheeses like Gruyère or Gouda.
  • 1 tablespoon olive oil
  • to taste Salt and pepper
Optional Garnishes
  • to taste croutons
  • to taste chives
  • to taste additional cheese

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Cooking
  1. Stir in the cauliflower florets and pour in the vegetable broth.
  2. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the cauliflower is fork-tender.
Blending and Finishing
  1. Use an immersion blender to carefully blend the soup until smooth. If using a traditional blender, cool the mixture slightly before blending in batches, then return it to the pot.
  2. Pour in the milk and stir to combine. Gradually add the shredded cheese, stirring until melted and creamy. Season with salt and pepper to taste.
Serving
  1. Ladle the soup into bowls, add your favorite toppings, and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled soup in freezer-safe containers for about one month.