Calling all soup enthusiasts and cauliflower lovers! Get ready to embark on a culinary journey with this delightful Cheddar Cauliflower Soup recipe. This creamy and comforting soup is a symphony of flavors, textures, and health benefits. Our carefully crafted recipe uses fresh cauliflower florets, sautéed with aromatic onions and garlic, to create a rich and flavorful base. Immerse yourself in the velvety texture as the cauliflower melts into a smooth and luscious consistency.
But wait, there's more! This recipe doesn't stop at just cauliflower. We've added a medley of vegetables, including crisp carrots, tender celery, and a hint of sweetness from red bell peppers. Each vegetable brings its unique flavor and nutritional value, creating a symphony of taste in every spoonful.
The secret to this soup's irresistible charm lies in the perfect balance of sharp cheddar cheese and a hint of Dijon mustard. The cheese melts into a golden, gooey embrace, while the mustard adds a subtle tang that awakens your taste buds. Prepare to be captivated by the delightful interplay of flavors as each ingredient harmonizes perfectly.
But that's not all! This recipe offers variations to suit every palate and dietary preference. Craving a smoky twist? Simply add a pinch of smoked paprika or a dash of chipotle powder. Looking for a vegan alternative? Simply swap the cheddar cheese for your favorite plant-based cheese and use vegetable broth instead of chicken broth.
Whether you're a seasoned chef or a home cook seeking culinary inspiration, this Cheddar Cauliflower Soup recipe is guaranteed to impress. So gather your ingredients, prepare your taste buds, and let's embark on this delicious adventure together!
CAULIFLOWER CHEDDAR SOUP
When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. -Rosa Renee McEldowney, Jackson, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 quarts.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 907mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 12g protein.
CAULIFLOWER-AND-CHEDDAR SOUP
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
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
CHEDDAR CAULIFLOWER SOUP
Cauliflower is often last on the list of vegetables my family will eat, but they adore this creamy, savory soup with tender leeks and shredded cheddar cheese. If you puree the soup in a blender, be sure to work in batches leave some space between the lid and the jar for steam to escape. -Kristin Rimkus, Snohomish, Washington
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 146 calories, Fat 7g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 643mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
ALE, CHEDDAR AND CAULIFLOWER SOUP
Provided by Mark Bittman
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
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
WHITE CHEDDAR CAULIFLOWER SOUP
Provided by Gaby Dalkin
Categories appetizer
Time 1h15m
Yield about 24 shooters or 8 to 10 servings
Number Of Ingredients 13
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.
CHEDDAR CAULIFLOWER SOUP
Want to sneak extra vegetables into your family's diet? This soup is for you! Carrots help color this tasty dish the same color as cheddar cheese. Disguised vegetables add nutritional benefit to your family's diet. This blended soup freezes very well and is always a hit at our dinner table.
Provided by tgirlz
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 237.8 calories, Carbohydrate 23.4 g, Cholesterol 29.8 mg, Fat 12 g, Fiber 6.2 g, Protein 11.6 g, SaturatedFat 6.4 g, Sodium 253 mg, Sugar 6.8 g
CAULIFLOWER WHITE CHEDDAR SOUP
I received a pamphlet from Kitchen Basics Stock called Healthy Cooking with Stock at the Taste of Home Cooking School recently. I hope to try this recipe soon as the weather gets cooler. DH loves cauliflower and white cheddar, so it seems like it will be a hit. Let me know how you like it if you try it before me!
Provided by DeniseBC
Categories Cauliflower
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
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
This is the BEST soup I've ever eaten, bar none! You could also make it substituting broccoli or brussels sprouts for the cauliflower. Even ppl who do not like cauliflower tell me they LOVE this soup ....
Provided by Terrie Hoelscher
Categories Vegetable Soup
Time 50m
Number Of Ingredients 10
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
Number Of Ingredients 10
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
Delicious soup
Provided by barbara lentz
Categories Vegetable Soup
Time 30m
Number Of Ingredients 13
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
Tips:
- Use a high-quality cheddar cheese. This will make a big difference in the flavor of the soup.
- Shred your own cheese. Pre-shredded cheese contains additives that can affect the texture and flavor of the soup.
- Don't overcook the cauliflower. It should be tender but still have a slight crunch to it.
- Add the cheese gradually. This will help prevent the soup from becoming grainy.
- Serve the soup immediately. It's best when it's hot and fresh.
Conclusion:
Cheddar cauliflower soup is a delicious, healthy, and easy-to-make soup that's perfect for a cold winter day. It's also a great way to use up leftover cauliflower. With its creamy texture, sharp cheddar flavor, and hearty vegetables, this soup is sure to be a hit with the whole family.
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