Creamy Cauliflower Soup with Cheddar and Chives Recipe

Introduction

This creamy cauliflower soup is a comforting and flavorful dish perfect for chilly days. Made with tender cauliflower, sharp cheddar, and a touch of cream, it’s both rich and satisfying. Easy to prepare, it makes a great starter or light meal.

Ingredients

• 1 tbsp olive oil
• 2 large onions (peeled and chopped)
• 3 regular heads of cauliflower (roughly 1.6kg in total), outer leaves discarded and chopped into small florets
• 1200 ml (5 cups) hot vegetable or chicken stock (homemade or using 3-4 stock cubes, bouillon for gluten-free)
• 3/4 tsp garlic salt
• 250 g (8.8 oz) mature/strong cheddar cheese (plus extra to sprinkle on top)
• 180 ml (2/3 cup) double/heavy cream
• Salt and pepper to taste
• Black pepper
• Chives (chopped, for garnish)

Instructions

1. Step 1: Heat the olive oil in a large pan over medium heat. Fry the chopped onions gently for 4-5 minutes until they start to turn translucent.
2. Step 2: Add the chopped cauliflower, hot stock, and garlic salt to the pan. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until the cauliflower is tender.
3. Step 3: Remove the pan from heat and blend the soup using a hand blender until smooth. Return the pan to the heat.
4. Step 4: Stir in the cheddar cheese and cream until the cheese has melted completely. Season with salt and pepper to taste.
5. Step 5: Serve the soup hot, garnished with extra cheddar, black pepper, and chopped chives if desired.

Tips & Variations

• For a vegan version, replace the cheese and cream with plant-based alternatives, such as nutritional yeast and coconut cream.
• Add a pinch of nutmeg to enhance the flavor of the creamy soup.
• Use a high-quality sharp cheddar for the best depth of taste.
• If you prefer a chunkier texture, blend only half the soup and stir the rest in.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth consistency. Avoid boiling the soup during reheating to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze creamy cauliflower soup?

Yes, you can freeze this soup for up to 2 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge and reheat gently. The texture may change slightly, so stir well before serving.

What can I use if I don’t have a hand blender?

You can use a regular blender in batches, carefully transferring hot soup in small portions. Alternatively, mash the cauliflower well with a potato masher for a more rustic texture.

Creamy Cauliflower Soup with Cheddar and Chives Recipe

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★★★★★

4.9 from 101 reviews

This creamy cauliflower soup is a comforting and delicious starter or light meal, made by gently cooking cauliflower and onions in a flavorful stock, then pureeing until smooth. Finished with mature cheddar cheese and rich double cream, it offers a velvety texture and a cheesy, savory taste topped with fresh chives and black pepper.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: British
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Soup Base

• 1 tbsp olive oil
• 2 large onions, peeled and chopped
• 3 regular heads of cauliflower (about 1.6kg), outer leaves discarded and chopped into small florets
• 1200 ml (5 cups) hot vegetable or chicken stock (homemade or from 3–4 stock cubes; use gluten-free bouillon if needed)
• 3/4 tsp garlic salt

Finishing Ingredients

• 250 g (8.8 oz) mature/strong cheddar cheese, plus extra for sprinkling
• 180 ml (2/3 cup) double/heavy cream
• Salt and pepper, to taste
• Black pepper, for garnish
• Chives, finely chopped, for garnish

Instructions

1. Prepare the Base: Heat the olive oil in a large pan over medium heat. Add the chopped onions and fry gently for 4-5 minutes until they become translucent and soft, enhancing their natural sweetness.
2. Cook Cauliflower with Stock: Add the cauliflower florets, hot stock, and garlic salt to the pan. Bring the mixture to a boil, then reduce the heat and simmer gently for 15 minutes until the cauliflower is tender and cooked through.
3. Blend the Soup: Remove the pan from heat. Using a hand blender, carefully whizz the mixture until smooth and creamy, creating a velvety texture.
4. Add Cheese and Cream: Return the pan to low heat. Stir in the mature cheddar cheese and double cream, continuing to stir until the cheese has fully melted and the soup is creamy and well combined. Season with salt and pepper to taste.
5. Serve and Garnish: Ladle the hot soup into bowls. Sprinkle extra cheddar cheese on top, add a grind of fresh black pepper, and garnish with chopped chives for a fresh burst of flavor and color.

Notes

• Use gluten-free bouillon to make this soup suitable for gluten-free diets.
• The soup can be made a day ahead and gently reheated, adding a bit more cream if it thickens too much upon standing.
• For a richer flavor, use homemade vegetable or chicken stock.
• Adjust the thickness by varying the amount of stock used according to your preference.

Keywords: cauliflower soup, creamy soup, cheddar cheese soup, easy soup recipe, gluten free soup, comforting soup, stovetop soup