This easy Cheddar Cauliflower Soup recipe is made with basic ingredients, ready in 45 minutes! The soup combines onions, carrots, and cauliflower in a creamy cheesy broth because the end result is a hearty soup full of goodness that is so satisfying. Everyone will love this soup even your kids will eat it!
INGREDIENTS TO MAKE IT:
HOW DO YOU PREPARE CHEDDAR CAULIFLOWER SOUP?
Heat the pan over medium heat and melt the butter. Add the onions and carrots and saute until softened about 10 minutes.
Then add the flour and mix with the carrots and onions.
Add the chicken stock and the milk to the pot. Next, add the cauliflower and bring it to a boil. Make sure you are stirring consistently to avoid it burning on the bottom of the pot. Reduce the heat to a simmer and continue to cook for an additional 25 minutes until the cauliflower is softened.
Add the cheddar cheese and stir until it melts.
Turn off the heat and taste for saltiness and add the black pepper to taste.
OPTIONAL STEP:
To entice your kids to eat this without question take an immersion blender to the soup and make it smooth. They’ll have no idea they are eating cauliflower. If you like a chunkier soup skip this step.
WHAT TO SERVE WITH CHEESY CAULIFLOWER CHEDDAR SOUP?
This soup begs to be served with some crusty French bread for dipping. A grilled cheese sandwich or garlic bread would also work well.
If you’d like to turn this soup into more of a meal, add a Parmesan Crusted Chicken Salad. Or try this Pecan Panko-Crusted Dijon Baked Salmon or Barbequed Pork Steaks.
HOW DO YOU STORE AND REHEAT LEFTOVERS?
You can store leftovers in the refrigerator for up to five days or they can be frozen for up to three months.
To freeze, let it cool completely, then transfer it to a freezer container and freeze. Thaw overnight in the fridge, or reheat directly from the freezer over low heat on the stovetop. If the soup looks separated when you warm it up, just blend it in the blender again.
Cheddar Cauliflower Soup
Equipment
- 5 Quart Sauce Pan or Dutch Oven
Ingredients
- 1 Head Cauliflower (cleaned and chopped)
- 1 Medium Onion (chopped)
- 2 Carrots (cleaned and diced)
- 1/2 Stick Butter
- 1/4 Cup Flour
- 3 Cups Chicken Stock
- 3 Cups Milk
- 8 oz Brick Sharp Cheddar Cheese (shredded)
- ¼ tsp Salt (to taste)
- ¼ tsp Pepper (to taste)
Instructions
- Over medium heat melt the butter.
- Add the onions and carrots and saute until softened about 10 minutes.
- Add the flour and mix into the carrots and onions.
- Add the chicken stock and the milk to the pot.
- Add the cauliflower and bring it to a boil. Make sure you are stirring consistently to avoid it burning on the bottom of the pot.
- Reduce the heat to a simmer and continue to cook for another 25 minutes until the cauliflower is soft.
- Optional Step: To make your kids eat this without question I will take an immersion blender to the soup and make it smooth. They have no idea they are eating cauliflower. If you like a chunkier soup skip this step.
- Add the cheddar cheese and stir until it melts. Turn off the heat and assess for saltiness and add your pepper to taste.
- Enjoy!
