Cheesy Cauliflower Soup is packed with veggies and two different cheeses. Ready is just over 30 minutes and a family favorite!
I love thick creamy soups during the winter. They are warming and filling- perfect for a cold day.
My Cheesy Cauliflower Soup is packed with carrots, onion, celery, and cauliflower. Simmered with in a cheesy sauce and topped with bacon.
This soup is so simple to put together and makes delicious leftovers. While I love this soup in the winter, my Cheesy Cauliflower Soup is a great way to use lots of garden veggies during the summer months too.
I love cheesy soups and cauliflower is a favorite of mine. It must be thick and creamy with lots of perfectly cooked veggies.
Ingredeints
- butter: olive oil can be substituted for butter.
- small white onion: a yellow onion can be used in place of a white onion.
- celery
- carrots
- large head of cauliflower - I like to use a large head of cauliflower for Cheesy Cauliflower Soup, and I know they can be different in size. I like to use one that is about 5-6 cups chopped.
- all-purpose flour
- chicken broth - vegetable stock can be used in place of chicken stock
- whole milk - 2% milk works well too.
- American cheese - I love the way American cheese melts for this recipe. If you are not a fan I recommend monterey jack cheese or cheddar cheese.
- cheddar cheese
- salt and pepper
Instructions
- In a dutch oven, or soup pot, add butter with onion, carrots, and celery.
- Sauté till the vegetables soften and onions are translucent.
- Add the flour and stir to evenly coat the vegetables.
- Place the cauliflower into the pot. Follow with the broth and the milk.
- Simmer until the cauliflower is soft. The next step is to blend the soup. I typically like a few chunks in the soup. I will set some soup to the side if using a stand blender, or I will not blend it all if using an immersion blender.
- Blend soup with an immersion blender or in a stand blender. You do not need to blend the soup, but it will result in a much thinner consistency.
- Add the cheese to the soup and stir to melt.
- Season to taste with salt and pepper. Serve the Cheesy Cauliflower Soup.
Looking For More Delicious Soup Recipes?
Creamy Wild Rice and Sausage Soup
Slow Cooker Chicken and Barley Soup
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Cheesy Cauliflower Soup
Ingredients
- 2 tablespoon butter
- 1 small white onion, diced
- 3 stalks celery, sliced and chopped
- 1 cup chopped carrots
- 1 large head of cauliflower, chopped into florets (about 5-6 cups)
- ⅓ cup all-purpose flour
- 48 oz chicken broth
- 2 cups whole milk
- 4 oz American cheese
- 2 cups shredded cheddar cheese
- salt and black pepper, to taste
Instructions
- In a dutch oven, or soup pot, add butter with onion, carrots, and celery.
- Sauté till the vegetables soften and onions are translucent.
- Add the flour and stir to evenly coat the vegetables.
- Place the cauliflower into the pot. Follow with the broth and the milk.
- Simmer until the cauliflower is soft. The next step is to blend the soup. I typically like a few chunks in the soup. I will set some soup to the side if using a stand blender, or I will not blend it all if using an immersion blender.
- Blend soup with an immersion blender or in a stand blender. You do not need to blend the soup, but it will result in a much thinner consistency.
- Add the cheese to the soup and stir to melt.
- Season to taste with salt and pepper. Serve.
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