🥦🧀 Creamy Cauliflower and Cheddar Soup
Description
This Creamy Cauliflower and Cheddar Soup is smooth, rich, and bursting with flavor. Tender cauliflower florets blend beautifully with milk, butter, and cheddar cheese to create a silky texture and savory taste. The addition of carrot and celery adds depth, color, and a touch of sweetness — a truly comforting, nourishing soup that’s both classic and wholesome.
Ingredients
- 1 medium head cauliflower, broken into florets
- 1 carrot, shredded
- ¼ cup celery, chopped into small pieces
- 2 ½ cups water
- 2 teaspoons chicken bouillon (or vegetable bouillon for a vegetarian option)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ¾ teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper
- 2 cups milk
- 1 cup shredded cheddar cheese
Optional Additions
- Extra flavor: Add a pinch of garlic powder, onion powder, or a dash of nutmeg.
- For richness: Stir in a splash of heavy cream before serving.
- Cheese twist: Try sharp white cheddar, Gruyère, or smoked gouda.
- Garnish ideas: Top with extra shredded cheese, green onions, bacon crumbles, or a drizzle of olive oil.
Instructions
1. Cook the Vegetables
- In a large saucepan, combine cauliflower, carrot, celery, water, and chicken bouillon.
- Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 10–12 minutes, or until the vegetables are tender.
- Do not drain — keep the cooking liquid in the pot for flavor.
2. Make the Cream Base
- In a separate saucepan, melt butter over medium heat.
- Whisk in flour, salt, and pepper until smooth and bubbly (about 1 minute).
- Gradually whisk in milk, stirring constantly until the mixture thickens — about 3–5 minutes.
3. Combine and Simmer
- Slowly pour the thickened milk mixture into the vegetable pot, stirring gently to combine.
- Continue cooking on low heat for 5 minutes, stirring occasionally, until heated through.
4. Add the Cheese
- Remove from heat and stir in cheddar cheese until fully melted and smooth.
- Taste and adjust seasoning if needed.
Tips for Success
- Cut cauliflower evenly so it cooks uniformly.
- Don’t boil the soup after adding cheese — it can separate or become grainy.
- Blend for a smoother texture — use an immersion blender to puree part (or all) of the soup.
- Add more milk or broth to reach your desired consistency.
- Use freshly shredded cheese (pre-shredded can contain anti-caking agents that affect creaminess).
Nutritional Information (Per Serving — Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | ~240 kcal |
| Protein | 9 g |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 15 g |
| Sugars | 6 g |
| Fiber | 3 g |
| Sodium | 620 mg |
| Cholesterol | 45 mg |
(Values are approximate and vary by ingredients and cheese type.)
Conclusion
Creamy Cauliflower and Cheddar Soup is a beautiful harmony of flavors and textures — earthy cauliflower, sweet vegetables, and creamy cheddar blended into a soul-warming bowl. It’s a delightful balance between comfort and nutrition, offering classic homemade goodness that satisfies the whole family.
Recommendation
- Serve with crusty bread, buttered rolls, or garlic toast.
- Pair with a green salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days — reheat gently on the stovetop.
- This soup also freezes well (omit the cheese before freezing, then stir in after reheating for best texture).
Embracing Healthful Indulgence
This soup is indulgent yet nourishing. Cauliflower offers vitamins C and K, antioxidants, and fiber, while using milk and real cheddar brings natural creaminess without heavy cream.
To make it even lighter, use low-fat milk or Greek yogurt instead of flour for thickening, or replace butter with a small drizzle of olive oil.