Cheddar Cheese & Cauliflower Soup
Submitted by Flew
Cheddar cauliflower soup thickened with a butter-flour roux and finished with half-and-half. Creamy, cheesy, and ready in 30 minutes with tender vegetables throughout.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis cauliflower soup starts with a proper roux. Butter, flour, and sauteed vegetables form the base before chicken broth goes in, which means you get a naturally thick, creamy soup without needing to puree anything. The cauliflower florets stay whole and tender.
Diced carrots, celery, and minced onion cook in butter for five minutes until softened. Then flour gets stirred in and cooked for a minute to remove the raw taste. This is a classic technique, and the minute of cooking matters. Skipping it leaves a starchy, pasty flavor in the finished soup.
The most important rule: never boil the soup after the cheddar goes in. High heat causes the cheese proteins to seize up and separate, turning your smooth soup grainy and oily. Stir the grated cheese in over low heat until just melted, then add the half-and-half.
A pinch of cayenne at the end adds warmth without visible heat. You won’t taste “spicy," but you’ll notice more depth.
Kitchen Tips
- Grate the cheese yourself from a block. Pre-shredded cheese is coated with anti-caking starch that prevents smooth melting.
- Cut the vegetables into a small, uniform dice so they cook evenly in five minutes.
- Warm the soup bowls before ladling. Cheese soups cool quickly and the cheese thickens as it drops in temperature.
- Diced cheese on top as garnish gives a little texture contrast against the creamy base.
Variations
- Swap cheddar for Swiss cheese for a milder, sweeter flavor as the recipe itself suggests.
- Add crumbled bacon on top for a smoky, salty crunch.
- Stir in a spoonful of Dijon mustard with the cheese for a sharper, tangier finish.
Ingredients
Directions
NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese.
Heat the butter in a large saucepan.
Add the carrots, celery, and onion; sauté for about 5 minutes until the vegetables are softened.
Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute.
Stirring constantly, gradually add stock and then the cauliflower.
Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes.
Stir in the grated cheese and cook for about 30 seconds until melted.
(Do not bring soup to a boil after cheese is added or the soup will break.)
Stir in the half-and-half; warm the soup over low heat.
Season with cayenne pepper and 1 teaspoon salt or to taste.
To serve, ladle the soup into warm soup bowls.
Sprinkle each portion with the diced cheese and serve immediately.
Comments
