Creamy Cauliflower Soup with Cheddar and Fresh Herbs Recipe
This creamy cauliflower soup combines tender vegetables with a rich cheese sauce for a comforting and flavorful meal. Sautéed carrots, celery, onions, and potatoes simmer with cauliflower and herbs in chicken stock, then enriched with a cheddar-infused béchamel for indulgence. Perfect for cozy lunches or light dinners served alongside buttered bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Vegetables and Aromatics
- 1 cup diced yellow onion
- 1 cup diced carrots
- 3/4 cup diced celery
- 1 cup diced baby gold potatoes (no need to peel)
- 1 tablespoon minced garlic
- 1 head cauliflower (4 cups chopped)
Herbs and Seasonings
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Liquids
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter (divided)
- 3 cups chicken stock
- 2 cups whole milk
Thickening and Cheese Sauce
- 1/4 cup flour
- 1 cup shredded sharp Cheddar cheese
Optional Garnish and Serving
- Fresh thyme (optional)
- Hearty buttered bread (for serving)
Instructions
- Sauté Vegetables: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium-high heat. Add diced onion, carrots, celery, potatoes, and minced garlic. Cook, stirring occasionally, for 8 to 10 minutes until the vegetables soften and release aromas.
- Boil Cauliflower: Stir in chopped cauliflower, dried thyme, oregano, salt, and pepper. Add the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and cook for 10 to 15 minutes or until all vegetables are tender and easily pierced with a fork.
- Thicken Cheese Sauce: Meanwhile, in a separate small pot, melt the remaining 4 tablespoons butter over medium heat. Sprinkle the flour evenly over the butter, whisking constantly for about one minute to make a roux. Gradually whisk in the whole milk, continuing to whisk to prevent lumps. Cook for 5 to 6 minutes until thickened but not boiling. Remove the pot from heat and stir in shredded sharp Cheddar cheese a handful at a time until fully melted and smooth.
- Combine Soup and Cheese Sauce: Lower the heat of the soup to low. Pour the prepared cheese sauce into the soup pot and stir well to combine. Taste and adjust seasoning by adding about 1/4 teaspoon more salt and pepper each or to your preference. For an extra creamy texture, blend 1 to 2 cups of the soup with an immersion blender or in batches and stir it back into the pot.
- Serve: Ladle the soup into bowls. Optionally garnish with additional shredded cheese and fresh thyme. Serve immediately with toasted, buttered bread on the side for a hearty accompaniment. Enjoy your creamy cauliflower soup!
Notes
- Use whole milk for the richest, creamiest soup, but you can substitute 2% milk if preferred for a lighter version.
- Sharp Cheddar cheese adds a robust flavor; feel free to use other firm cheeses like Gruyère or a mild cheddar depending on your taste.
- Blending a portion of the soup results in a smoother, creamier texture while still keeping some vegetable chunks.
- This soup stores well for up to 3 days in the refrigerator and reheats nicely on the stovetop or microwave.
Keywords: cauliflower soup, creamy vegetable soup, cheddar cheese soup, comforting soup, easy dinner soup
