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    Creamy Cauliflower Cheddar Soup

    clock-icon35 minutes
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    Pixicook editorial team

    A rich and comforting soup made with cauliflower, cream cheese, and Cheddar cheese.

    Ingredients for Creamy Cauliflower Cheddar Soup

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Onion, chopped

    cups

    Substitute chevron-down

    Cauliflower, riced or shredded

    cups

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Cream Cheese

    0 oz

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    Himalayan Pink Salt

    to taste

    Substitute chevron-down

    Freshly Ground Pepper

    to taste

    Substitute chevron-down

    Cheddar Cheese, shredded

    cups

    Substitute chevron-down

    How to Make Creamy Cauliflower Cheddar Soup

    1. Sauté Onions

    Start by melting the butter in a medium saucepan over medium heat. Once the butter has melted, add the chopped onion and cook for about 5 minutes until it becomes translucent.

    2. Add Cauliflower and Broth

    Add the riced or shredded cauliflower along with the chicken broth to the saucepan. Stir occasionally and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.

    3. Add Cream Cheese and Mash

    After the cauliflower has softened, add the cream cheese to the saucepan. Use a masher to break down the cauliflower and incorporate the cream cheese until it's well blended.

    4. Blend and Add Heavy Cream

    Pour in the heavy cream and use an immersion blender (or a regular blender if you prefer) to purée the soup until it reaches a smooth and creamy consistency.

    5. Season and Serve

    Season the soup with pink salt and freshly ground pepper to taste. Ladle the soup into bowls and sprinkle the shredded Cheddar cheese on top. Serve immediately.

    Pitfalls and tips

    Roast the Cauliflower

    Before adding it to the soup, roast the cauliflower florets with a bit of olive oil, salt, and pepper in a preheated 400°F oven for 20-25 minutes to caramelize the edges and deepen the flavor profile of your soup.

    Velvety Texture

    Use an immersion blender to puree the soup until velvety smooth and for an even finer texture, pass it through a fine-mesh sieve after blending.

    Cheese Integration

    Add cheddar cheese in small batches, stirring constantly, and ensure the soup is not boiling to prevent the cheese from separating and becoming grainy.

    Layer Flavors

    Start your soup base with a mirepoix (a mix of diced onion, carrot, and celery) sautéed in butter until soft and slightly caramelized to create a flavorful foundation for your soup.

    Freshness Counts

    Use the freshest cauliflower and opt for a high-quality, aged cheddar cheese as these two primary ingredients significantly impact the taste of your soup.


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