Cheesy Cauliflower Soup

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Seems like when the weather starts to cool off, there is nothing better than a nice warm bowl of homemade soup to warm you up. And this easy to prepare Cheesy Cauliflower Soup really hits the spot.

Starting with simple ingredients like fresh cauliflower, chicken broth, and cheese, dinner will be ready in around 30 minutes. This is a perfect meal for those relaxing weekends or a busy weeknight supper. And, because it is cheesy, even the kids will love it!

Use between 4 and 8 ounces of Mild Cheddar Cheese. I used about 4 ounces in the soup and shredded a little extra for the kids to put on top. Use as much as you like, I won’t judge. The cheesier the better, right?  Furthermore,  add an additional layer of flavor to this delicious soup by adding some crunchy croutons and freshly chopped chives.

Seriously, the hardest part of making this Cheesy Cauliflower Soup was cutting up the cauliflower. But, you know, if you want to avoid that little bit of a mess and hassle, you can start with the bags of already cut-up cauliflower available at the grocery store.

Cheesy Cauliflower Soup. Creamy, cheesy, and oh… so yummy!

Other recipes you might like…

• Broccoli Cheese Soup
• Simple Bell Pepper Casserole
• Beef ‘n Dumplings

Cheesy Cauliflower Soup

1 Head of Cauliflower, medium – chopped into pieces
2 – 3 Carrots, peeled and cut into small pieces
1 cup of Onion, chopped
1/4 teaspoon Celery Seed
Dash of Red Pepper Flakes (optional)
Salt and Pepper
1 can Chicken Broth
4 – 8 ounces Mild Cheddar Cheese, shredded
4 tablespoons Butter
1/4 cup Flour
1 1 /2 to 2 cups Half ‘n Half (*see note)
2 tablespoons Fresh Chopped Parsley
Freshly Chopped Chives
Croutons

Put the chopped cauliflower into a microwave-safe bowl with a little water and salt. Cook until the cauliflower is soft, but not mushy.

Meanwhile, melt the butter in a large saucepan. Add the onion and carrots and cook until soft. Season with salt, pepper, and the red pepper flakes.

Add the flour and stir for a minute or two.

Slowly add the chicken broth and mix well. Add the half ‘n half and cheese and cook until warm and the cheese is melted.

Add the cauliflower to the pan and simmer for several minutes. Test the seasoning and adjust if necessary.

With an immersion blender, (**see note) blend the soup until smooth and creamy.

Add the parsley and serve.

Top with additional cheese, chives, and croutons if desired.

* I used all half ‘n half. The soup was very rich and creamy. You could easily add more chicken broth or use whole milk. Or, using any combination of chicken broth, milk, and half ‘n half. 

** I used an immersion blender right in the saucepan. If you use a regular blender, remember to do small batches at a time and be careful not to burn yourself! 🙂

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Cheesy Cauliflower Soup

This Cheesy Cauliflower Soup is rich, creamy, cheesy, and simple to prepare. A perfect meal for relaxing weekends or a quick week night supper.

Prep Time5 mins

Active Time30 mins

Total Time35 mins

Course: Soup

Cuisine: American

Yield: 4

Author: Cook This Again, Mom!

Ingredients

• 1 Head of Cauliflower medium – chopped into pieces
• 2 – 3 Carrots peeled and cut into small pieces
• 1 cup of Onion chopped
• 1/4 teaspoon Celery Seed
• Dash of Red Pepper Flakes optional
• Salt and Pepper
• 1 can Chicken Broth
• 4 – 8 ounces Mild Cheddar Cheese shredded
• 4 tablespoons Butter
• 1/4 cup Flour
• 1 1 /2 to 2 cups Half ‘n Half *see note
• 2 tablespoons Fresh Chopped Parsley
• Freshly Chopped Chives
• Croutons

Instructions

• Put the chopped cauliflower into a microwave safe bowl with a little water and salt. Cook until the cauliflower is soft, but not mushy.
• Meanwhile, melt the butter in a large saucepan. Add the onion and carrots and cook until soft. Season with salt, pepper, and the red pepper flakes.
• Add the flour and stir for a minute or two.
• Slowly add the chicken broth and mix well. Add the half ‘n half and cheese and cook until warm and the cheese is melted.
• Add the cauliflower to the pan and simmer for several minutes. Test the seasoning and adjust if necessary.
• With an immersion blender, (**see note) blend the soup until smooth and creamy.
• Add the parsley and serve.
• Top with additional cheese, chives and croutons if desired.

Notes

* I used all half ‘n half. The soup was very rich and creamy. You could easily add more chicken broth or use whole milk. Or, using any combination of chicken broth, milk, and half ‘n half.

** I used an immersion blender right in the sauce pan. If you use a regular blender, remember to do small batches at a time and be careful not to burn yourself! 🙂