This Is One Of Our Most Popular Soup Recipes

I turned a head of cauliflower into my favorite 30-minute Creamy Cauliflower Soup using one unexpected pantry staple that makes it stand out.

I never meant to have a signature, but this is one of our most popular soup recipes for a reason. When I chase away winter’s dullness I reach for cauliflower and sharp cheddar cheese, and in about thirty minutes it becomes something that surprises everyone.

Its a Creamy Cauliflower Soup that tastes richer than it should for the effort, and every spoonful strikes that odd mix of comfort and curiosity. Think of it as a Comfort Soup that makes you second guess what you thought soup could be.

If you like bold simple food trust me you should try it.

Ingredients

• Cauliflower: low calorie, high in fiber and vitamin C, adds mild nutty flavor.
• Sharp cheddar: rich in protein and calcium, gives bold cheesy depth and saltiness.
• Onion: adds savory sweetness when cooked contains antioxidants and small amounts of fiber.
• Garlic: pungent bite, it’s got immune boosting compounds and a warm aromatic lift.
• Butter or olive oil: carries flavor, gives silky mouthfeel and adds richness.
• Milk and cream: provide calcium and creaminess, make soup smooth and very satisfying.
• Broth: adds savory backbone, contributes sodium and flavor without making it too heavy.
• Dijon mustard and nutmeg: subtle tang plus warm spice, brighten and balance richness.

Ingredient Quantities

• 1 large head cauliflower about 1 1/2 to 2 pounds roughly chopped
• 2 tablespoons unsalted butter or olive oil
• 1 medium yellow onion chopped
• 2 cloves garlic minced
• 4 cups low sodium vegetable or chicken broth
• 1 cup whole milk or half and half
• 1/2 cup heavy cream optional for extra creaminess
• 1 1/2 cups sharp cheddar cheese shredded about 6 ounces
• 1 teaspoon Dijon mustard optional but recommended
• 1 teaspoon kosher salt more to taste
• 1/2 teaspoon freshly ground black pepper more to taste
• pinch ground nutmeg optional
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water optional for thicker soup
• 2 tablespoons chopped fresh chives or parsley for garnish optional

How to Make this

1. Prep everything first so you’re not scrambling: roughly chop 1 large head cauliflower (1 1/2 to 2 pounds), chop 1 medium yellow onion, mince 2 cloves garlic, shred about 1 1/2 cups sharp cheddar from a block, and if you want thicker soup mix 1 tablespoon cornstarch with 1 tablespoon cold water.

2. Heat 2 tablespoons unsalted butter or olive oil in a large pot over medium heat. Add the chopped onion and cook about 5 minutes until soft and translucent, stirring now and then.

3. Add the minced garlic and cook 30 to 60 seconds until fragrant but not browned, then add the chopped cauliflower and 4 cups low sodium vegetable or chicken broth.

4. Bring to a simmer, reduce heat, cover and cook 12 to 15 minutes or until the cauliflower is very tender and breaks apart easily with a fork.

5. Puree the soup until smooth with an immersion blender right in the pot or carefully transfer in batches to a blender. Let a hot blender cool a minute and vent the lid so it doesnt explode.

6. Return the puree to low heat and stir in 1 cup whole milk or half and half and 1/2 cup heavy cream if using. Heat gently until steaming but dont let it boil.

7. If you want it thicker, whisk in the cornstarch slurry now and simmer 1 to 2 minutes until slightly thickened. Then remove from heat and add the shredded cheddar a handful at a time, stirring until melted. Stir in 1 teaspoon Dijon mustard if using.

8. Season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and a pinch of ground nutmeg if you like. Taste and adjust salt and pepper because the cheese will add salt.

9. Serve hot topped with 2 tablespoons chopped fresh chives or parsley. Tip: shred your own cheese for best melt, leave a few cauliflower bits if you like texture, and dont boil after adding the cheese or it can get grainy.

Equipment Needed

1. Large heavy-bottomed pot, about 6 to 8 quarts, for cooking everything together
2. Cutting board, sturdy enough for chopping the cauliflower and onion
3. Chef knife, sharp, it makes prep way easier
4. Box grater, shred your own cheddar — it melts way better than pre-shredded
5. Measuring cups and spoons, for broth, milk, cornstarch and seasonings
6. Small bowl and whisk, to mix the cornstarch slurry so it doesnt clump
7. Wooden spoon or heatproof spatula, for stirring while it simmers
8. Immersion blender (best) or a countertop blender you can vent when pureeing
9. Ladle and soup bowls, for serving hot with chives or parsley

FAQ

This Is One Of Our Most Popular Soup Recipes Substitutions and Variations

• Cauliflower → Broccoli florets, roughly same cook time and texture, milder taste; or russet potatoes for a thicker, starchier soup (cook until very soft).
• Unsalted butter / olive oil → Ghee for a nutty butter flavor, coconut oil for dairy free and a hint of sweetness, or bacon fat if you want a smoky punch.
• Whole milk / half and half / heavy cream → Full fat coconut milk for dairy free creaminess (adds coconut note), unsweetened oat milk for a neutral swap, or evaporated milk for extra richness.
• Sharp cheddar → Gruyere, fontina or aged Gouda for great melty, nutty flavor; for a vegan option try nutritional yeast or vegan cheddar shreds though they might not melt as gooey.

Pro Tips

1. Roast about half the cauliflower on a sheet pan at 425 F until the edges are nicely browned, then use those roasted pieces in the soup or as a topping. It gives a nutty depth the boiled stuff cant match.

2. Save a few small florets and sauté them in butter or oil until golden, fold them in at the end for bite. A little texture makes the whole bowl feel homemade not hospital food.

3. Shred your own cheddar from a cold block and add it off the heat, a handful at a time while stirring, and stir in the Dijon to help it emulsify. If you let it boil after the cheese goes in it can get grainy.

4. If the soup is too thin, whisk in a cornstarch slurry and simmer a minute or two, or simmer uncovered to reduce. Taste after adding cheese before you salt more because the cheese will raise the salt level.