This recipe for Cauliflower Cheddar Soup is incredibly quick and easy. The soup has a wonderfully velvety texture that reminds me of a loaded potato soup. I pair a bowl of this soup with a hearty salad for a delicious and healthy lunch or dinner.
Main Ingredient List for Cauliflower Cheddar Soup
To make this recipe, you will need:
- Cauliflower
- Cheddar
- Chicken Broth (Low Sodium or No Salt Added)
- Garlic
How to Make Cauliflower Cheddar Soup
To start, remove the core from one head of cauliflower and break or cut into small florets.
Next, heat oil over medium heat in a large soup pot. Add the garlic and thyme to the oil and heat until fragrant, about 30 seconds.
Then, add the cauliflower florets, chicken broth, salt and pepper and bring to a boil.
Once boiling, reduce the heat to a simmer, cover and let cook for 20 minutes.
Check the soup occasionally and stir. Once done, the cauliflower should be very tender. Turn off the heat and let cool for a little before blending. To blend, you can use either a standard blender or immersion blender.
I like to keep a little texture in the soup, so only blend until the soup just starts to cream. Blend for longer if you want a very smooth soup.
Once blended, return the soup to pot and bring back to a simmer.
Finally, turn off the heat and add the shredded cheddar cheese and stir until melted. I prefer to shred the cheese from a block of cheddar instead of buying pre-shredded cheese as I find it melts better. Taste for seasoning and enjoy!
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Cauliflower Cheddar Soup
Ingredients
- 1 head cauliflower
- 2 tablespoons oil
- 2 garlic cloves, crushed
- ¼ teaspoons dried thyme
- 1 tsp salt
- ¼ tsp pepper
- 1 quart low sodium or no salt chicken broth
- 1 cup shredded cheddar cheese
Instructions
- Remove the core of the cauliflower and break into small florets.
- In a large soup pot, heat oil over medium heat.
- Add the crushed garlic cloves and thyme. Cook until fragrant, about 30 seconds.
- Add the chicken broth, cauliflower and salt. Bring to a boil.
- Reduce heat to a simmer, cover and cook for 20 minutes stirring occasionally.
- Turn off heat and let cool slightly, about 5 minutes.
- Carefully add soup to a blender. Blend until smooth.
- Return to pot and bring back to a simmer.
- Turn off heat, add cheddar cheese and black pepper. Stir until cheese is incorporated.
- Taste for seasoning.
Great content! Keep up the good work!
This sounds yummy and easy to make. It’s 9 degrees here right now. That’s soup weather. I have a head of cauliflower in the fridge. I’m going to make this today!
This sounds yummy and easy to make. It’s 9 degrees here right now. That’s soup weather. I have a head of cauliflower in the fridge. I’m going to make this today!