Description
This Creamy Cauliflower Cheese Soup is a comforting and velvety blend of cauliflower, potatoes, and sharp cheddar cheese, perfect for a cozy meal. The soup is sautéed, simmered, and blended to create a smooth texture, enriched with milk and cheese for a rich flavor that’s easy to make and deliciously satisfying.
Ingredients
Soup Base
- 2 teaspoons butter
- 1 large onion, chopped finely
- 1 large cauliflower, cut into florets
- 1 large potato, peeled and diced
Liquids
- 3 cups chicken stock or vegetable stock
- 1 2/3 cups milk (2% fat)
Cheese & Seasoning
- 3 1/2 ounces cheddar cheese, grated
- Salt and pepper to taste
Instructions
- Sauté Onion: Melt 2 teaspoons of butter in a large pot over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
- Add Vegetables and Liquids: Add the cauliflower florets, diced potato, and chicken or vegetable stock to the pot. Pour in 1 2/3 cups of milk and season with salt and pepper to taste.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 30 minutes or until the vegetables are tender and fully cooked.
- Blend Soup: Use a stick blender to blend the soup until smooth and creamy. If the soup is too thick, gradually add a little more milk until the desired consistency is achieved.
- Add Cheese and Serve: Stir in the grated cheddar cheese just before serving, allowing it to melt smoothly into the hot soup. Alternatively, let the soup cool completely if you plan to freeze it for later use.
Notes
- Use vegetable stock for a vegetarian version of this soup.
- Adjust the milk quantity to achieve your preferred soup thickness.
- For a richer flavor, use full-fat milk or add a splash of cream.
- This soup freezes well; cool completely before freezing in airtight containers.
- Reheat gently on the stovetop to avoid curdling the cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
