Best 3 Cauliflower And Cheddar Soup Recipes

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Cauliflower and cheddar soup is a creamy, comforting soup that is perfect for a cold winter day. It is made with a base of cauliflower, which is roasted until caramelized and then blended until smooth. Sharp cheddar cheese is then added, along with milk, cream, and seasonings. The result is a rich and flavorful soup that is sure to please everyone at the table.

This recipe includes instructions for making cauliflower and cheddar soup in a traditional pot on the stovetop, as well as in a slow cooker or Instant Pot. There are also instructions for making a vegan version of the soup, using plant-based milk and cheese.

In addition to the main recipe, the article also includes several variations, such as:

* **Broccoli cheddar soup:** This variation uses broccoli instead of cauliflower.
* **Loaded baked potato soup:** This variation includes potatoes, bacon, and cheese.
* **Chicken cheddar soup:** This variation includes chicken.
* **Spicy cauliflower cheddar soup:** This variation adds a kick of heat with the addition of chili powder and cayenne pepper.

No matter which variation you choose, you are sure to enjoy this delicious and versatile soup.

Here are our top 3 tried and tested recipes!

CAULIFLOWER-AND-CHEDDAR SOUP



Cauliflower-and-Cheddar Soup image

Cauliflower and cheese are a match made in heaven. Serve this soup with crusty bread for a satisfying lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 7

3 tablespoons unsalted butter
1 medium yellow onion, diced small
1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
4 cups low-sodium chicken broth, plus more if desired
5 1/2 ounces sharp white cheddar, grated (1 1/2 cups)
Coarse salt and ground pepper
1/8 teaspoon cayenne pepper

Steps:

  • In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower and cook until just beginning to brown, 12 minutes. Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Transfer mixture to a large bowl.
  • In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with cayenne.

Nutrition Facts : Calories 212 g, Fat 16 g, Fiber 3 g, Protein 12 g, SaturatedFat 10 g

ALE, CHEDDAR AND CAULIFLOWER SOUP



Ale, Cheddar and Cauliflower Soup image

Provided by Mark Bittman

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons butter
4 ounces bacon, chopped, optional
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
1 tablespoon minced garlic
Salt
black pepper
1 small cauliflower, cored and chopped
2 12-ounce bottles Brooklyn Local 2, Westmalle Dubbel or another beer in the Belgian dark-abbey-ale style
3 cups vegetable or chicken stock
1 bay leaf
Pinch of cayenne pepper
1 tablespoon mustard
8 ounces sharp cheddar cheese, grated
2 tablespoons cornstarch
Chopped fresh cilantro or chives for garnish

Steps:

  • Put the butter in a large pot over medium heat. When it melts, add the bacon (if you're using it) and cook until it begins to brown, about 5 minutes. Add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  • Add the cauliflower, beer, stock, bay leaf and cayenne. Bring to a boil, then adjust the heat so the mixture bubbles steadily; cover and cook until the cauliflower is very tender, 10 to 15 minutes. Remove and discard the bay leaf. Stir in the mustard, and purée the soup with an immersion blender or semi-purée it with a potato masher.
  • Toss together the cheddar and cornstarch. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it's well incorporated and the soup is smooth. Serve hot, garnished with the herb.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 844 milligrams, Sugar 4 grams, TransFat 1 gram

ROASTED CAULIFLOWER AND AGED WHITE CHEDDAR SOUP



Roasted Cauliflower and Aged White Cheddar Soup image

Number Of Ingredients 10

1 head small head cauliflower, cut into florets
2 tablespoons oil
2 pinches salt and pepper
1 tablespoons oil
1 head medium onion, diced
1 clove garlic, chopped
1 teaspoon thyme
3 cups vegetable, chicken or beef stock
11/2 cups aged white cheddar, shredded
1 cup whole milk

Steps:

  • Preheat oven to 400 degrees. Toss cauliflower florets in 2 tablespoons oil, season with salt and pepper, and place on a baking sheet. Roast for 20 - 30 minutes, or until lightly golden brown.
  • Heat 1 tablespoon oil in a large saucepan over medium heat, add the onion and sauté until tender, about 5 - 7 minutes.
  • Add the garliic and thyme and sauté until fragrant, about 1 minute.
  • Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  • Purée the soup until it reaches your desired consistency with a stick blender.
  • Mix in the cheese, let it melt without bringing it to a boil again.
  • Mix in the milk and season with salt and pepper.

Tips for Making the Best Cauliflower and Cheddar Soup:

- Choose the right cauliflower: Select a head of cauliflower that is compact and heavy for its size, with tightly closed florets. Avoid any heads with brown spots or wilted leaves. - Roast the cauliflower: Roasting the cauliflower brings out its natural sweetness and depth of flavor. Toss the florets with olive oil, salt, and pepper, then roast them at a high temperature until they are tender and slightly charred. - Use a good quality cheddar cheese: The type of cheddar cheese you use will have a big impact on the soup's flavor. Choose a sharp or extra-sharp cheddar that is well-aged for a rich, bold flavor. - Make a roux: A roux is a mixture of butter and flour that helps to thicken the soup. Be sure to cook the roux over medium heat until it is golden brown, as this will help to develop its flavor. - Add milk and broth gradually: When adding the milk and broth to the soup, do so gradually and whisk constantly to prevent lumps from forming. - Season to taste: Once the soup has simmered, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or cayenne pepper, depending on your personal preference. - Garnish with fresh herbs: Just before serving, garnish the soup with fresh herbs such as chives, parsley, or thyme. This will add a pop of color and flavor to the soup.

Conclusion:

Cauliflower and cheddar soup is a delicious, comforting, and versatile dish that can be enjoyed by people of all ages. It is a great way to sneak in some extra vegetables into your diet, and it is also a relatively affordable and easy soup to make. With a few simple tips, you can make the best cauliflower and cheddar soup that will warm you up on a cold day or be the perfect side dish for your next meal.

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