Creamy Cauliflower Soup with Cheddar and Fresh Herbs Recipe
This creamy and comforting cauliflower soup combines tender sautéed vegetables with a rich cheese sauce for a hearty meal. Flavored with thyme and oregano, it’s a delicious way to enjoy healthy cauliflower in a satisfying, cheesy broth perfect for cooler days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables
- 1 cup diced yellow onion
- 1 cup diced carrots
- 3/4 cup diced celery
- 1 cup diced baby gold potatoes (no need to peel)
- 1 tablespoon minced garlic
- 1 head cauliflower (4 cups chopped)
Liquids and Fats
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter (divided)
- 3 cups chicken stock
- 2 cups whole milk
Seasonings and Herbs
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh thyme (optional, for garnish)
Thickening and Flavor Enhancers
- 1/4 cup flour
- 1 cup shredded sharp Cheddar cheese
Serving Suggestion
- Hearty buttered bread (for serving)
Instructions
- Sauté Vegetables: Heat olive oil and 1 tablespoon butter in a large pot over medium-high heat. Add diced onion, carrots, celery, potatoes, and minced garlic. Cook, stirring occasionally, for 8 to 10 minutes until the vegetables are softened and fragrant. Then, add the chopped cauliflower, dried thyme, oregano, salt, and pepper. Stir well to combine all ingredients.
- Boil Cauliflower: Pour in the chicken stock and stir. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot and cook for 10 to 15 minutes until all the vegetables, especially the cauliflower, are tender and easily pierced with a fork.
- Thicken Cheese Sauce: While the soup simmers, melt the remaining 4 tablespoons butter in a separate small pot over medium heat. Evenly sprinkle the flour into the melted butter, whisking continuously for 1 minute to create a roux. Gradually pour in the milk while whisking constantly to prevent lumps, cooking for 5 to 6 minutes until the mixture thickens but does not boil. Remove from heat and add the shredded sharp Cheddar cheese gradually, stirring until completely melted and smooth.
- Combine Soup and Cheese Sauce: Reduce the soup heat to low. Pour the thickened cheese sauce into the soup pot and stir thoroughly. Taste your soup and adjust the seasoning by adding an additional 1/4 teaspoon each of salt and pepper, or to taste. For extra creaminess, use an immersion blender or transfer 1 to 2 cups of the soup to a blender, puree until smooth, and stir it back into the pot.
- Serve: Ladle the soup into bowls. Garnish with extra shredded cheese and fresh thyme sprigs if desired. Serve alongside toasted, buttered bread for a complete and satisfying meal. Enjoy your warm and comforting cauliflower soup!
Notes
- For a creamier texture, blend part of the soup before serving as described in the instructions.
- Whole milk provides richness, but you can substitute with 2% milk for a lighter version.
- Sharp Cheddar cheese gives the soup its characteristic tang and depth; feel free to experiment with other cheeses like Gruyère or Fontina for variation.
- Make sure not to let the cheese sauce boil to prevent curdling and maintain a smooth texture.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
Keywords: cauliflower soup, creamy soup, cheese soup, vegetable soup, comfort food, easy soup recipe, fall soup