This creamy cheddar cauliflower soup is the perfect blend of smooth, cheesy goodness with just the right amount of spice to warm your soul. Packed with wholesome cauliflower, sharp cheddar cheese, and subtle heat, it’s an easy and comforting meal for any time of the year.
Ingredients
For the Soup Base:
- 1 large head of cauliflower, chopped into florets
- 2 tablespoons butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 medium potato, peeled and diced (optional, for added creaminess)
For the Spice:
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust for spice level)
- ¼ teaspoon ground nutmeg (optional, for warmth)
- Salt and freshly ground black pepper, to taste
Optional Toppings:
- Crumbled bacon
- Chopped green onions
- Extra shredded cheddar cheese
- A drizzle of hot sauce
Instructions
1. Sauté the Aromatics
- In a large pot, melt the butter over medium heat.
- Add the diced onion and sauté for 3–5 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
2. Cook the Cauliflower and Potato
- Add the cauliflower florets and diced potato (if using) to the pot.
- Pour in the broth and bring to a boil.
- Reduce the heat to a simmer, cover, and cook for 15–20 minutes, or until the cauliflower and potato are tender.
3. Blend the Soup
- Remove the pot from heat and allow it to cool slightly.
- Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches using a countertop blender, ensuring the lid is slightly open to release steam.
- Return the soup to the pot over low heat.
4. Add the Cheese and Cream
- Stir in the heavy cream (or milk) and shredded cheddar cheese.
- Add the smoked paprika, cayenne pepper, nutmeg (if using), salt, and black pepper.
- Stir gently until the cheese is melted and the soup is creamy. Taste and adjust seasoning or spice levels as needed.
5. Serve and Garnish
- Ladle the soup into bowls.
- Top with crumbled bacon, green onions, a sprinkle of cheddar cheese, or a drizzle of hot sauce for an extra kick.
- Serve hot with crusty bread or crackers on the side.
Tips for the Best Cauliflower Soup
- Choose Fresh Ingredients: Fresh cauliflower ensures the best flavor and texture.
- Cheese Matters: Use high-quality sharp cheddar for a rich, tangy flavor.
- Blend to Your Liking: For a chunkier texture, blend only part of the soup and leave some cauliflower pieces intact.
- Customize the Spice: Adjust cayenne pepper to suit your heat preference.
Variations
- Broccoli Cheddar Blend: Replace half the cauliflower with broccoli for a vibrant twist.
- Vegan Option: Use coconut milk instead of cream and nutritional yeast for a cheesy flavor.
- Add Protein: Stir in shredded rotisserie chicken or cooked sausage for a heartier meal.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Allow the soup to cool completely, then freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently on the stove over low heat, stirring occasionally. Avoid boiling to prevent the cheese from separating.
Why You’ll Love This Recipe
- Rich and Creamy: Perfect for a cozy meal.
- Customizable Spice Level: Just enough heat to keep it interesting.
- Wholesome Ingredients: Loaded with cauliflower and cheddar goodness.
- Easy to Make: A one-pot wonder that’s ready in under an hour.
Final Thoughts
Creamy cheddar cauliflower soup with a hint of spice is a versatile, crowd-pleasing dish that’s perfect for weeknights or special occasions. It pairs beautifully with crusty bread, a side salad, or even on its own as a satisfying meal. Cozy up with a bowl of this delicious soup and enjoy its rich, cheesy warmth! 🥣
