INTRODUCTION
Cauliflower Cheddar Soup is a comforting dish perfect for any season. It is a creamy and delicious soup that combines the nutty flavor of cauliflower with the sharp taste of cheddar cheese. Making this soup is simple, and it can quickly become a family favorite. Whether you’re looking for a warm meal on a chilly night or a nutrient-rich dish full of flavor, this soup has it all.
WHY YOU WILL LOVE THIS RECIPE
You will love this soup for many reasons. First, it is healthy and full of nutrients. Cauliflower is packed with vitamins C and K and has many anti-inflammatory properties. Second, this recipe is simple and doesn’t require a lot of fancy ingredients. Even if you are new to cooking, you can easily follow the steps to make a hearty meal.
Third, the creamy texture and rich flavor make it feel like a treat while still being nutritious. Plus, it’s vegetarian, which means anyone can enjoy it. Finally, you can personalize this soup with your favorite toppings like green onions, extra cheese, or crunchy croutons, making each bowl unique.
HOW TO MAKE Cauliflower Cheddar Soup
Making Cauliflower Cheddar Soup is straightforward. It only takes a few ingredients to create a warm, flavorful dish. Below are the steps and equipment you will need to make this soup.
EQUIPMENT NEEDED
- Oven
- Baking sheet
- Foil
- Large pot
- Blender
- Spoon or spatula for stirring
- Knife and cutting board
Ingredients You’ll Need
- 1 large cauliflower head, cut into florets
- 1 whole garlic head
- 1 medium yellow onion, diced
- 3 tablespoons olive oil, divided
- 4 cups vegetable broth
- 1 cup sharp cheddar cheese, shredded
- 1/2 teaspoon salt, plus more to taste
- Black pepper to taste
- For garnish: Green onions, extra cheddar, croutons, or toasted bread
STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 400°F (200°C). This helps cook the cauliflower and garlic until they are nicely roasted.
- Line a baking sheet with parchment paper. This makes clean-up a breeze and prevents the vegetables from sticking.
- Toss the cauliflower florets with 2 tablespoons of olive oil in a large bowl. Make sure they are well covered.
- Wrap the whole garlic head in foil along with 1 tablespoon of olive oil. This way, the garlic will roast beautifully and become sweet and soft.
- Place the cauliflower and garlic in the oven. Cook for 30-35 minutes, flipping the cauliflower halfway through. You want it to become golden brown and tender.
- Once done, remove the cauliflower and garlic from the oven. Let the garlic cool before handling it.
- Heat the remaining olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for 5-8 minutes until it is soft and translucent.
- Add the roasted cauliflower and vegetable broth to the pot. Squeeze the roasted garlic from its skin into the pot. Use a blender to blend everything until smooth.
- Return the soup to the pot and add the shredded cheddar cheese. Stir until the cheese melts and the soup gets creamy.
- Simmer for 10-15 minutes, adding salt and black pepper to taste.
- Serve hot with your favorite garnishes like green onions, extra cheese, or croutons.
HOW TO SERVE Cauliflower Cheddar Soup
Serve this soup hot for the best experience. Pour the soup into bowls and add your favorite garnishes. You could sprinkle chopped green onions on top or add a little more shredded cheese for a cheesy finish. Croutons or toasted bread can offer a nice crunch that pairs well with the creamy soup. It makes for a cozy meal whether enjoyed alone or shared with friends and family.
STORAGE & FREEZING: Cauliflower Cheddar Soup
If you have leftovers, you can store the soup in an airtight container in the fridge for up to 4 days. Make sure to let it cool completely before placing it in the fridge. When reheating, add a splash of broth or water if the soup has thickened too much.
For freezing, allow the soup to cool and then transfer it to freezer-safe containers. It can be kept in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat on the stovetop.
SERVING SUGGESTIONS
This soup pairs well with various sides. A simple green salad can provide a refreshing contrast to the creamy soup. A slice of crusty bread or garlic bread can also make a great addition. For a heartier meal, consider serving it with a grilled cheese sandwich or a side of roasted vegetables.
VARIATIONS
There are many ways to customize this Cauliflower Cheddar Soup. Here are a few ideas:
- Add spices: Mixing in some cayenne pepper or smoked paprika can give it a nice kick.
- Use different cheeses: Feel free to experiment with other types of cheese, such as gouda or mozzarella, for different flavor profiles.
- Add other vegetables: Blend in some carrots or potatoes for a different texture and flavor.
- Make it creamy: Adding a splash of cream or a dollop of sour cream can make the soup even richer.
FAQs
-
Can I use frozen cauliflower?
- Yes, you can use frozen cauliflower. Just cook it until tender before blending.
-
Is this recipe gluten-free?
- Yes, this soup is naturally gluten-free as long as you use gluten-free broth.
-
How can I make it vegan?
- To make this soup vegan, substitute the cheese with nutritional yeast and use a vegan broth.
-
Can I use garlic powder instead of fresh garlic?
- You can use garlic powder, but fresh garlic gives a much better flavor. For every head of garlic, use about 1 teaspoon of garlic powder.
MAKE-AHEAD TIPS FOR Cauliflower Cheddar Soup
To save time, you can prepare some parts of this soup in advance. You can roast the cauliflower and garlic the day before and store them in the fridge until you’re ready to blend them into the soup. You can also chop the onion ahead of time. When you’re ready to make the soup, just combine everything in the pot and blend. This makes it even easier to enjoy this delicious meal without spending much time cooking during busy days.
With its creamy texture and cheesy goodness, Cauliflower Cheddar Soup will soon be on your regular menu. Enjoy making this simple yet tasty dish!
Cauliflower Cheddar Soup
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Toss the cauliflower florets with 2 tablespoons of olive oil in a large bowl.
- Wrap the whole garlic head in foil along with 1 tablespoon of olive oil.
- Place the cauliflower and garlic in the oven and cook for 30-35 minutes, flipping the cauliflower halfway through.
- Once done, remove the cauliflower and garlic from the oven. Let the garlic cool before handling.
- Heat the remaining olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 5-8 minutes until soft and translucent.
- Add the roasted cauliflower and vegetable broth to the pot.
- Squeeze the roasted garlic from its skin into the pot.
- Blend everything until smooth using a blender.
- Return the soup to the pot and add the shredded cheddar cheese. Stir until the cheese melts.
- Simmer for 10-15 minutes, adding salt and black pepper to taste.
- Serve hot with your favorite garnishes like green onions, extra cheese, or croutons.