Introduction

This creamy cauliflower soup is a comforting dish perfect for cozy nights. Packed with tender vegetables and sharp cheddar cheese, it’s rich, flavorful, and easy to prepare. Serve it warm with buttered bread for a satisfying meal.

A white bowl filled with creamy soup showing at least three layers: a thick, pale creamy base with visible small herbs and black specks, chunky pieces of light yellow potatoes, and small orange carrot cubes. Fresh green thyme sprigs are scattered on top for garnish, the surface of the soup has a slightly textured, rich look. A silver spoon is placed inside the bowl on the right side. The bowl sits on a white marbled surface with a piece of bread and a soft blue striped cloth at the edges of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
5 tablespoons unsalted butter (divided)
1 cup diced yellow onion
1 cup diced carrots
3/4 cup diced celery
1 cup diced baby gold potatoes (no need to peel)
1 tablespoon minced garlic
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1 head cauliflower (about 4 cups chopped)
3 cups chicken stock
1/4 cup flour
2 cups whole milk
1 cup shredded sharp Cheddar cheese
Fresh thyme (optional, for garnish)
Hearty buttered bread (for serving)

Instructions

Step 1: Heat olive oil and 1 tablespoon butter in a large pot over medium-high heat. Add the diced onion, carrots, celery, potatoes, and garlic. Cook, stirring occasionally, for 8 to 10 minutes until the vegetables soften.
Step 2: Add the chopped cauliflower, dried thyme, oregano, salt, and pepper. Stir well to combine all ingredients.
Step 3: Pour in the chicken stock. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover the pot and cook for 10 to 15 minutes until the vegetables are tender when pierced with a fork.
Step 4: In a separate small pot, melt the remaining 4 tablespoons butter over medium heat. Evenly sprinkle the flour over the melted butter, whisking constantly for 1 minute to create a roux.
Step 5: Gradually add the whole milk to the roux while whisking constantly. Continue cooking for 5 to 6 minutes, stirring frequently, until the mixture thickens but does not boil.
Step 6: Remove the milk sauce from the heat and stir in the shredded Cheddar cheese a handful at a time until fully melted and smooth.
Step 7: Lower the heat under the soup to low. Pour the cheese sauce into the soup pot and stir gently to combine. Taste and adjust seasoning with additional salt and pepper if needed.
Step 8: For a creamier texture, blend 1 to 2 cups of the soup with a hand blender or in a regular blender, then stir it back into the pot.
Step 9: Ladle the soup into bowls. Optionally top with extra shredded cheese and fresh thyme. Serve hot alongside toasted, buttered bread. Enjoy!

Tips & Variations

For a vegetarian option, substitute the chicken stock with vegetable broth.
Use sharp or extra-sharp Cheddar for a more pronounced cheese flavor.
Blend all the soup for a silky smooth texture or leave it chunky to enjoy the vegetable pieces.
Add a pinch of nutmeg or smoked paprika for a subtle warm twist.

Storage

Store leftover cauliflower soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. The soup may thicken when chilled; add a splash of milk or stock while reheating to loosen it back to your desired consistency.

How to Serve

A round black pot with red handles holds a creamy soup filled with soft cauliflower pieces, light green celery chunks, and small orange carrot bits; the soup has a smooth, pale yellow base with a slightly thick texture. A wooden ladle with a round scoop rests inside the pot, partly submerged, holding a visible piece of cauliflower and bits of celery and carrot. The pot sits on a blue cloth on a dark wooden surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower can be used. Just thaw it before adding to the pot, and reduce the simmering time as frozen cauliflower cooks faster than fresh.

Is it possible to make this soup dairy-free?

Absolutely. Substitute the butter with a plant-based oil or margarine, use a dairy-free milk such as almond or oat milk, and omit the cheese or use a dairy-free cheese alternative.