Description
This Cauliflower Soup is a rich, creamy bowl of comfort. With tender cauliflower, hearty potatoes, and a cheesy, flavorful broth, it’s the perfect dish to warm you up on a cold day. Plus, it’s simple to make and can be enjoyed by the whole family!
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 medium gold potatoes, diced (no need to peel)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 large head of cauliflower, cut into small pieces
- 4 cups chicken stock (or vegetable stock for a vegetarian version)
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup freshly shredded sharp cheddar cheese
- Sea salt and black pepper, to taste
Instructions
-
Sauté the Vegetables:
- Heat the olive oil and butter in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Add the minced garlic, thyme, and oregano, and sauté for another 1 minute until fragrant.
-
Cook the Potatoes and Cauliflower:
- Stir in the diced potatoes and cauliflower florets. Cook for 5 minutes, allowing the vegetables to soften slightly.
-
Make the Soup Base:
- Sprinkle the flour evenly over the vegetables and stir well to coat.
- Slowly add the chicken stock, stirring constantly to prevent lumps. Bring the mixture to a simmer.
- Once the soup starts to simmer, reduce the heat and cook for about 15-20 minutes until the vegetables are tender.
-
Add Milk and Blend:
- Stir in the whole milk and continue to simmer for 5 minutes.
- Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth.
-
Finish with Cheese:
- Stir in the freshly shredded cheddar cheese until melted and incorporated into the soup.
- Taste the soup and add sea salt and black pepper as needed.
-
Serve:
- Ladle the soup into bowls and serve hot. Garnish with extra shredded cheese or fresh herbs if desired.
Notes
- Make it Dairy-Free: To make this soup dairy-free, substitute the butter and milk with plant-based alternatives like olive oil and coconut or almond milk. Use dairy-free cheese as well.
- Make it Chunky: If you prefer a chunkier soup, reserve some of the cooked vegetables before blending and add them back into the soup after blending.
- Freezing: This soup freezes well. Let it cool completely before storing it in an airtight container for up to 3 months. To reheat, simply thaw and warm on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
Keywords: cauliflower soup, creamy cauliflower soup, cheesy cauliflower soup, cauliflower soup recipe, healthy soup, comfort food soup