This Cheddar Cauliflower Soup is creamy, cheesy, and oh-so-cozy! With smooth cauliflower blended perfectly with rich cheddar, it’s a bowl of happiness.
I love enjoying this soup on chilly nights. It warms you up and brings a smile—especially when you sprinkle a little extra cheese on top! 🧀
Key Ingredients & Substitutions
Cauliflower: A star in this soup! Choose a fresh, firm head for the best flavor. If you can’t find cauliflower, you can use broccoli instead, though it will change the taste slightly.
Bacon: It adds a smoky flavor. For a healthier option, turkey bacon or even sautéed mushrooms can substitute if you want to keep it vegetarian.
Heavy Cream: This gives the soup a rich texture. You can swap it for half-and-half or a plant-based cream for a lighter option, but keep in mind the creaminess will be less.
Cheddar Cheese: Sharp cheddar is my favorite because it adds a robust flavor. If you’re looking for a milder taste, you could use mild cheddar, or try a blend of cheeses like gouda or mozzarella for a twist.
How Do I Ensure the Soup is Smooth and Creamy?
Blending is key to getting that creamy texture. Use an immersion blender for convenience, but if you have to use a standard blender, be careful with the hot soup. Blend in small batches to prevent spills. It’s okay to leave some cauliflower chunky for texture!
- Cook cauliflower until tender, around 10-15 minutes.
- Blend approximately half the soup for a thick and smooth base.
- Stir in the cream and cheese slowly over low heat to keep it creamy and prevent curdling.
Delicious Cheddar Cauliflower Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 1 large head cauliflower, cut into small florets
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting Cheddar Cauliflower Soup takes about 10 minutes to prep and around 30 minutes to cook. In total, you’ll spend about 40 minutes from start to finish, which is perfect for a cozy dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the chopped bacon over medium heat until it becomes crispy. For easy removal, use a slotted spoon to take out the bacon and set it aside on a plate. Make sure to leave the tasty bacon fat in the pot for flavor!
2. Sauté the Vegetables:
Next, add the butter to the pot with the bacon fat and melt it down. Toss in the finely chopped onion and minced garlic, cooking for about 3-5 minutes. You want them to become soft and translucent, filling your kitchen with a delicious aroma!
3. Create the Roux:
Sprinkle in the flour and stir constantly for 1-2 minutes. This will create a roux, which helps to thicken your soup. Keep stirring so that it doesn’t burn!
4. Add the Broth:
Now it’s time to slowly whisk in the chicken or vegetable broth. Take your time with this step to avoid lumps. Once it’s all mixed, bring the mixture to a gentle boil.
5. Cook the Cauliflower:
Add the cauliflower florets to the pot and reduce the heat to a simmer. Let it cook until the cauliflower is tender, which should take about 10-15 minutes.
6. Blend the Soup:
Using an immersion blender, blend about half of the soup until it’s smooth. This allows for some creamy texture while still keeping some delicious chunks of cauliflower. If you don’t have an immersion blender, carefully transfer half the soup to a standard blender, blend until smooth, and then return it to the pot.
7. Mix in Cream and Cheese:
Next, stir in the heavy cream and shredded cheddar cheese. Keep the heat on low and cook, stirring constantly, until everything is melted and heated through. Don’t forget to season with salt and pepper to taste!
8. Serve and Garnish:
Now it’s time to serve! Ladle the warm soup into bowls and top with the reserved crispy bacon, some extra shredded cheese, and a sprinkle of fresh parsley for a pop of color.
9. Enjoy!
Your creamy, cheesy Cheddar Cauliflower Soup is finally ready! Enjoy it hot and dig into this comforting bowl of goodness!
Can I Use Frozen Cauliflower?
Absolutely! Frozen cauliflower works well in this recipe. Just make sure to thaw it first and drain any excess water to maintain the soup’s creamy texture.
Can I Make This Soup Vegetarian?
Yes! Simply replace the bacon with sautéed mushrooms or omit it altogether. Use vegetable broth instead of chicken broth to keep it fully vegetarian.
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating.
What Can I Substitute For Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or coconut milk. Keep in mind that using coconut milk will add a slightly different flavor but can still be delicious!
