Creamy Cauliflower and White Cheddar Soup is a rich and comforting dish that combines the subtle sweetness of cauliflower with the sharp, nutty flavor of white cheddar cheese. This soup is perfect for chilly evenings or as a delightful starter for any meal. Its creamy texture and delicious taste make it a favorite among both adults and children!
Ingredients
For the Soup:
- 1 large head of cauliflower, chopped into florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups vegetable broth (or chicken broth)
- 1 cup milk (dairy or non-dairy)
- 1 1/2 cups shredded white cheddar cheese
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper to taste
- Pinch of nutmeg (optional)
For Garnish (Optional):
- Extra shredded white cheddar cheese
- Chopped chives or parsley
- Croutons
Instructions
- Prepare the Cauliflower: Wash and chop the cauliflower into small florets. Set aside.
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Make the Roux: Sprinkle the flour over the sautéed onions and garlic. Stir constantly for about 2 minutes to form a roux.
- Add the Liquid: Gradually whisk in the vegetable broth until smooth. Add the cauliflower and bring to a simmer. Cook for 10-15 minutes until tender.
- Blend the Soup: Use an immersion blender to puree until smooth, or blend in batches carefully. Stir in the milk and shredded white cheddar cheese until melted. Add Dijon mustard, salt, pepper, and nutmeg to taste.
- Serve: Ladle the soup into bowls and garnish with extra cheese, chives or parsley, and croutons if desired.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 |
| Protein | 10g |
| Fat | 18g |
| Carbohydrates | 24g |
| Fiber | 3g |
Healthier Alternatives
- Use low-fat or non-dairy milk to reduce calories.
- Substitute half of the cheese with nutritional yeast for a cheesy flavor without the fat.
- Add more vegetables like carrots or celery for extra nutrients.
Serving Suggestions
- A side of crusty bread or a baguette for dipping.
- A fresh salad for a light and balanced meal.
- Grilled cheese sandwiches for a classic combination.
Common Mistakes to Avoid
- Overcooking the cauliflower; it should be tender but still hold its shape.
- Lumpy soup; ensure the roux is well combined before adding the broth.
- Adding cheese too quickly; stir gradually for smooth incorporation.
Storing Tips
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave. Soup can be frozen for up to 3 months, though texture may change slightly upon thawing.
Conclusion
In just about 35 minutes, you can create a comforting bowl of Creamy Cauliflower and White Cheddar Soup that’s perfect for any occasion. Rich, creamy, and packed with nutrients, this soup is a wonderful addition to your meal repertoire!
FAQs
Can I make the soup ahead of time?
Yes! You can prepare the soup ahead of time and reheat it when ready to serve.
Can I use frozen cauliflower?
Yes! Frozen cauliflower works well; just add it directly to the pot without thawing.
Can I make this soup vegan?
Absolutely! Use non-dairy milk and vegan cheese to make a delicious vegan version.
How can I make it spicier?
Add a pinch of cayenne pepper or a dash of hot sauce to increase the heat level.
Creamy Cauliflower and White Cheddar Soup: A Velvety Delight
Ingredients
- For the Soup:
- • 1 large head of cauliflower, chopped into florets
- • 1 medium onion, chopped
- • 2 cloves garlic, minced
- • 3 tablespoons unsalted butter
- • 1/4 cup all-purpose flour
- • 4 cups vegetable broth (or chicken broth)
- • 1 cup milk (dairy or non-dairy)
- • 1 1/2 cups shredded white cheddar cheese
- • 1 teaspoon Dijon mustard (optional)
- • Salt and pepper to taste
- • Pinch of nutmeg (optional)
- For Garnish (Optional):
- • Extra shredded white cheddar cheese
- • Chopped chives or parsley
- • Croutons
Instructions
- Prepare the Cauliflower: Wash and chop the cauliflower into small florets. Set aside.
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Make the Roux: Sprinkle the flour over the sautéed onions and garlic. Stir constantly for about 2 minutes to form a roux.
- Add the Liquid: Gradually whisk in the vegetable broth until smooth. Add the cauliflower and bring to a simmer. Cook for 10-15 minutes until tender.
- Blend the Soup: Use an immersion blender to puree until smooth, or blend in batches carefully. Stir in the milk and shredded white cheddar cheese until melted. Add Dijon mustard, salt, pepper, and nutmeg to taste.
- Serve: Ladle the soup into bowls and garnish with extra cheese, chives or parsley, and croutons if desired.
