Creamy Cauliflower Soup with Cheddar and Herb Topping Recipe
This creamy and comforting cauliflower soup blends tender vegetables with rich cheese sauce for a deliciously satisfying meal. Featuring sautéed onions, carrots, celery, potatoes, and cauliflower simmered in chicken stock then enhanced with a creamy cheddar cheese sauce, it’s perfect for cozy lunches or dinners served alongside buttered bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables
- 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
- 1 head cauliflower (4 cups chopped)
Seasonings
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Liquids and Fats
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter (divided)
- 3 cups chicken stock
- 2 cups whole milk
Thickening & Cheese
- 1/4 cup flour
- 1 cup shredded sharp Cheddar cheese
Garnish and Serving
- fresh thyme (optional)
- Hearty buttered bread (for serving)
Instructions
- Sauté Vegetables: Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large pot over medium-high heat. Add diced onion, carrots, celery, potatoes, and minced garlic. Cook, stirring occasionally, for 8 to 10 minutes until the vegetables soften and release aroma. Then add chopped cauliflower, dried thyme, oregano, salt, and pepper. Stir well to combine all ingredients.
- Boil Cauliflower: Pour in the chicken stock, stir the mixture, and bring to a rolling boil. Then reduce the heat to a gentle simmer. Cover the pot and cook for 10 to 15 minutes or until all vegetables, especially cauliflower, are fork-tender.
- Thicken Cheese Sauce: In a separate small pot, melt the remaining 4 tablespoons of butter over medium heat. Evenly sprinkle the flour over the melted butter and whisk constantly for about 1 minute to create a roux. Gradually pour in the whole milk while whisking continuously to avoid lumps. Continue cooking for 5 to 6 minutes until the sauce thickens but does not boil. Remove from heat and stir in the shredded sharp cheddar cheese a handful at a time until fully melted and smooth.
- Combine Soup and Cheese Sauce: Lower the heat of the soup to low. Slowly pour the cheese sauce into the soup pot, stirring gently to combine. Taste the soup and adjust seasoning by adding extra salt and pepper as desired, about 1/4 teaspoon of each. For a creamier texture, blend 1 to 2 cups of the soup and stir it back into the pot.
- Serve: Ladle the hot soup into bowls. Garnish with additional shredded cheese and fresh thyme if using. Serve immediately with hearty toasted buttered bread on the side for a complete comforting meal.
Notes
- Use whole milk for a richer, creamier cheese sauce. You can substitute with 2% milk but the soup will be less creamy.
- Sharp cheddar cheese provides a bold, tangy flavor that complements the mild cauliflower. Mild cheddar or other cheeses can be used based on preference.
- For a fully vegetarian version, substitute chicken stock with vegetable stock.
- To make the soup even creamier, consider blending more of the soup to your preferred consistency.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keywords: Cauliflower soup, creamy soup, vegetable soup, cheddar cheese soup, comforting soup, stovetop soup
