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cheesy cauliflower soup recipe in a bowl with melted cheddar

Cheesy Cauliflower Soup Recipe

Silky blended cauliflower soup loaded with sharp cheddar. It tastes like the richest cheese soup, with a whole head of cauliflower hidden inside.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head cauliflower cut into florets (about 6 cups)
  • 2 tablespoons butter
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 4 cups chicken broth low sodium (vegetable broth works too)
  • 1 cup half-and-half or heavy cream for a richer soup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 2 1/2 cups shredded sharp cheddar cheese about 10 ounces, plus extra for serving

Equipment

  • 1 Large pot or Dutch oven
  • 1 Immersion blender
  • 1 Chef's knife
  • 1 Cutting board
  • 1 box grater
  • 1 ladle
  • 1 Measuring cups and spoons

Method
 

  1. Melt the butter in a large pot over medium heat. Cook the onion for 4 to 5 minutes until soft, then add the garlic for 1 minute.
  2. Add the cauliflower and broth. Bring to a gentle boil, then simmer for 15 to 18 minutes until completely tender.
  3. Blend until smooth with an immersion blender.
  4. Stir in the half-and-half, Dijon mustard, and paprika. Keep the heat low.
  5. Add the cheddar one handful at a time, stirring until each melts.
  6. Season with salt and pepper and serve with extra cheddar, green onions, or bacon.

Notes

Leftovers keep 3 to 4 days in the fridge. Reheat gently and do not boil, or the cheese can turn grainy. To freeze, freeze before adding the half-and-half and cheddar for the smoothest texture.