Best 5 White Cheddar Cauliflower Soup Recipes

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Indulge in a creamy and comforting culinary experience with our versatile White Cheddar Cauliflower Soup recipe. This low-carb and gluten-free soup is a symphony of flavors, offering a rich and velvety texture with every spoonful. Featuring cauliflower as the star ingredient, this soup is not only delicious but also packed with essential nutrients. Whether you're looking for a satisfying lunch option, a cozy dinner, or an impressive appetizer, this White Cheddar Cauliflower Soup is sure to delight your taste buds.

This recipe caters to various dietary preferences, making it a perfect choice for those seeking a healthier alternative. Embrace the goodness of cauliflower, blended until smooth and creamy, forming the soup's delectable base. Parmesan cheese adds a nutty and umami flavor, while white cheddar cheese provides a luscious, gooey texture that melts perfectly into the soup. A hint of garlic and onion adds depth, and a sprinkle of paprika and cayenne pepper infuses a subtle warmth.

If you're craving a comforting and hearty soup with a touch of indulgence, our White Cheddar Cauliflower Soup is the perfect choice. Its creamy texture and rich flavor will satisfy your cravings without compromising your health goals. Dive into a bowl of this delicious soup, and let its warmth and comfort embrace you.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE CHEDDAR CAULIFLOWER SOUP



White Cheddar Cauliflower Soup image

Provided by Gaby Dalkin

Categories     appetizer

Time 1h15m

Yield about 24 shooters or 8 to 10 servings

Number Of Ingredients 13

1 head cauliflower (about 2 pounds)
2 tablespoons olive oil
1 medium yellow onion, diced
5 cloves garlic, minced
3 cups vegetable stock
4 to 5 sprigs fresh thyme
1 cup whole-milk ricotta cheese
Crackers, such as Crunchmaster, for garnish
Flaked sea salt, for garnish
Honey, for drizzling
3 cups plain unsweetened almond milk
1/2 cup freshly grated white Cheddar
Kosher salt and freshly ground black pepper

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



Cauliflower White Cheddar Soup image

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

2 tablespoons olive oil
1 onion, diced
4 cups chicken stock (unsalted or salted)
1 head cauliflower, cut into florets (about 2 1/2 lbs)
2 cups evaporated skim milk
1/4 teaspoon grated nutmeg
4 ounces white cheddar cheese, shredded
fresh ground pepper
salt

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.

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.

CAULIFLOWER & WHITE CHEDDAR SOUP



Cauliflower & White Cheddar Soup image

Delicious soup

Provided by barbara lentz

Categories     Cream Soups

Time 35m

Number Of Ingredients 10

1 head cauliflower cut into florets
2 Tbsp butter
1 medium onion chopped
4 clove garlic minced
4 c chicken stock
1/2 tsp nutmeg
1 1/2 c half and half
2 c shredded white cheddar cheese
salt to taste
fresh cracked pepper for serving

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



White Cheddar Cauliflower Soup image

Delicious soup

Provided by barbara lentz

Categories     Vegetable Soup

Time 30m

Number Of Ingredients 13

2 Tbsp olive oil
2 large leeks white and light green parts chopped
4 clove garlic minced
1/4 c dry white wine
4 c cauliflower florets
2 1/2 c milk
2 c water
2 bay leaves
3 Tbsp flour
salt and white pepper
2 c shredded sharp white cheddar cheese
1 Tbsp lemon juice
sweet paprika

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:

  • Choose the right cauliflower. A head of cauliflower that is firm and white with no brown spots is ideal.
  • Trim the cauliflower correctly. Remove the leaves and the tough core from the cauliflower before cutting it into florets.
  • Don't overcook the cauliflower. Overcooked cauliflower will become mushy and lose its flavor.
  • Use a good quality white cheddar cheese. A sharp white cheddar cheese will give the soup a rich, flavorful taste.
  • Don't be afraid to experiment with different seasonings. A variety of herbs and spices can be added to the soup to create different flavor profiles.
  • Serve the soup immediately. White cheddar cauliflower soup is best served hot, so make sure to serve it as soon as it is finished cooking.

Conclusion:

White cheddar cauliflower soup is a delicious and healthy soup that is perfect for a cold winter day. It is easy to make and can be customized to your own taste preferences. With its creamy texture and sharp cheddar cheese flavor, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a comforting and satisfying soup, give white cheddar cauliflower soup a try. You won't be disappointed!

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