Description
This creamy, dreamy Cauliflower Cheese Soup is a comforting and hearty dish packed with vegetables and cheesy goodness. Perfect for chilly days, it's a family-friendly recipe that comes together in just 40 minutes and offers a rich, velvety texture with warm flavors.
Ingredients
Units
Scale
Soup Base
- 2 teaspoons butter
- 1 large onion, chopped finely
- 1 large cauliflower, cut into florets
- 1 large potato, peeled and diced
- 3 cups chicken stock (or vegetable stock)
- 1 2/3 cups 2% milk
- Salt and pepper, to taste
Finishing
- 3 1/2 ounces cheddar cheese, grated
Instructions
- Sauté Onions: Melt 2 teaspoons of butter in a large pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add Vegetables and Stock: Stir in the cauliflower florets and diced potato, then pour in 3 cups of chicken or vegetable stock and 1 2/3 cups of 2% milk. Season with salt and pepper to taste.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 30 minutes or until the cauliflower and potato are tender.
- Blend Until Smooth: Remove the pot from heat and use a stick blender to puree the soup until smooth. If the soup is too thick, add a little extra milk to reach your desired consistency.
- Add Cheese and Serve: Stir in the grated cheddar cheese just before serving to melt it into the soup. Alternatively, allow the soup to cool completely before freezing for later use.
Notes
- This soup is deliciously creamy and comforting, perfect for cold weather meals.
- Use vegetable stock to make it vegetarian-friendly.
- For a richer flavor, you can substitute the 2% milk for whole milk or add a splash of cream.
- Add a pinch of nutmeg or mustard powder to enhance the cheesy flavor if desired.
- Leftover soup freezes well; cool completely before freezing in airtight containers.
Nutrition
- Serving Size: 1 serving
- Calories: 312 kcal
- Sugar: 13 g
- Sodium: 537 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 46 mg
