Best 12 Cheddar Cauliflower Soup Recipes

CAULIFLOWER CHEDDAR SOUP

Steps:

• In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.

CAULIFLOWER-AND-CHEDDAR SOUP

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.

CHEDDAR CAULIFLOWER SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add leeks; cook and stir 3-5 minutes or until tender. Stir in cauliflower, thyme, garlic and Worcestershire sauce. Add broth; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until vegetables are very tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Add evaporated milk and cheese; cook and stir 3-5 minutes or until cheese is melted. If desired, sprinkle each serving with additional cheese and thyme.

ALE, CHEDDAR AND CAULIFLOWER SOUP

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.

CHEDDAR CAULIFLOWER SOUP

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 7 minutes.
• Stir chicken broth, potatoes, and carrots into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until carrots and potatoes are tender, 10 to 15 minutes.
• Strain vegetables from chicken broth with a slotted spoon. Puree vegetables in a food processor, working in batches.
• Return pureed vegetables to broth and bring to a simmer.
• Stir cauliflower, dill, and mustard powder into broth mixture.
• Stir Cheddar cheese into broth mixture, in small batches, until cheese is melted, 5 to 10 minutes. Season with salt and black pepper.

WHITE CHEDDAR CAULIFLOWER SOUP

Steps:

• Remove the outer leaves of the cauliflower and trim the stem. Cut the cauliflower into quarters, then separate into florets. Give everything a rough chop.
• Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic and continue to cook, stirring, until fragrant, 30 seconds more.
• Add the cauliflower, vegetable stock and 2 sprigs thyme and stir to combine. Continue cooking until the mixture reaches a simmer. Reduce the heat to medium low, cover and continue simmering, stirring occasionally, until the cauliflower is tender, 20 to 25 minutes. Remove the thyme sprigs.
• Meanwhile, spread a spoonful of ricotta over 24 crackers. Strip the leaves from the remaining thyme sprigs. Sprinkle each cracker with a few thyme leaves, a bit of flaked sea salt and a drizzle of honey. Set aside.
• Stir the almond milk into the soup and puree using an immersion blender until smooth. Stir in the Cheddar and season the soup with salt and pepper. Spoon into 24 tall shooter glasses. (Alternatively, distribute among 8 to 10 bowls.)
• Nestle the shooters in a bed of rock salt on a tray that has been heated in the microwave for 8 to 10 minutes, stirring every 2 minutes. Serve immediately with the garnished crackers on the side.

CAULIFLOWER WHITE CHEDDAR SOUP

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until tender, 5-8 minutes. Add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes. Add the stock, milk, nutmeg, and pepper and bring to a boil. Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.
• Remove 1 cup of cauliflower florets and set aside., Puree soup in blender or food processor until smooth. Return soup to pot and stir in the cheese and remaining cauliflower florets and adjust seasonings to taste.

WISCONSIN CAULIFLOWER CHEDDAR SOUP

Steps:

• 1. NOTE: It helps to have everything pre-measured and lined up before you start, so you're not running all over the kitchen cutting and measuring, instead of paying attention to the stove. LOL!
• 2. In large non-stick saucepan, melt butter over medium-low heat.
• 3. Add onion and cook until golden, about 10 minutes, stirring occasionally. Don't let it burn!
• 4. Stir in flour and salt; cook 2 minutes, stirring constantly. This is your roux; don't let it stick or burn!
• 5. Gradually stir in chicken broth, stirring constantly to avoid lumps. When smooth, slowly add the 1-1/2 cups of water, continuing to stir. Add cauliflower pieces and heat to a very light simmer. Cover and turn heat to LOW, to a bare simmer, until cauliflower is very tender, at least 20 minutes. Stir FREQUENTLY. When cauliflower is very tender and mushy, add the milk and stir it in well. Bring entire mixture back up to temperature, but do not boil or allow milk to scorch.
• 6. In a blender [with inner lid of cover removed to allow steam to escape], blend cauliflower mixture at low speed in small batches, until very smooth. NOTE: You might prefer to leave some of the cauliflower florettes in there, instead of pureeing all of them. I save some aside, and just give them one quick mash w/ a hand masher. That leaves a little bit of 'texture' to the soup. But it is excellent in its pureed form, too.
• 7. Return the entire mixture to saucepan; bring back up to temperature, until hot, stirring frequently. Don't let it boil.
• 8. Remove saucepan from heat. Stir in dijon and 1-1/2 cups of the cheese until melted and smooth.
• 9. Serving Ideas: Garnish soup with remaining cheese and serve right away with a hearty salad. Serve with a warm, thick, chewy baguette. Great for a bread dipper!
• 10. Per Serving (excluding unknown items): 225 Calories; 16g Fat (64.9% calories from fat); 12g Protein; 8g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 593mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
• 11. NOTES : Use a cauliflower that is about 2.5 pounds. 8-ounces of shredded cheese = 2 cups.

ROASTED CAULIFLOWER AND AGED WHITE CHEDDAR SOUP

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.

CAULIFLOWER CHEDDAR SOUP

Steps:

• Saute chopped onion in olive oil in large heavy-bottomed soup pot or dutch oven for several minutes. Add garlic and continue to saute for several minutes. Add cauliflower and cover with broth. Bring to a boil, reduce heat and simmer for about 30 minutes, until very soft. Puree in blender in batches until very smooth, return to pot. Add cheddar cheese, stirring to melt. Add salt and white pepper to taste.

CAULIFLOWER & WHITE CHEDDAR SOUP

Steps:

• 1. Bring a large pot of salted water to a boil. Add half the cauliflower and cook until softened. Drain and set aside.
• 2. Add the butter to the same pan. Saute the onion and garlic until onions are softened. Pour in the chicken stock. Add the uncooked cauliflower to the pan. Add the nutmeg and cook until the cauliflower is tender.
• 3. Remove from heat. With an immersion blender or food processor process until smooth. Add back to pot and stir in the half and half and bring to a boil. Add the cheese and let it melt. Stir in the cooked cauliflower.
• 4. Taste and adjust for salt. Top with fresh cracked pepper to serve

WHITE CHEDDAR CAULIFLOWER SOUP

Steps:

• 1. Heat oil in large pot. Add the leeks and garlic and cook until leeks are softened about 5 minutes. Add the white wine and let most evaporate. Add 2 cups milk and water and bring to a boil. Add the cauliflower florets and cook until softened.
• 2. Mix the flour with the remaining 1/2 cup milk. Whisk into the soup and cook until thickened. Add the cheese and cook until it melts. Stir in the lemon juice. Season with salt and pepper.
• 3. Serve topped with sweet paprika