There is something truly comforting and soul-soothing about a bowl of homemade soup, and this Easy Cheddar Cauliflower Soup Recipe hits all the right notes. It’s creamy, cheesy, and full of warmth, with a subtle kick from Dijon mustard and cayenne that brings everything together beautifully. Whether you’re a cauliflower lover or just looking for a cozy meal that feels indulgent yet nourishing, this soup is a total winner. Plus, it’s surprisingly simple to make with everyday ingredients, perfect for busy weeknights or lazy weekends.
Ingredients You’ll Need
The magic of this soup lies in using simple, wholesome ingredients that each bring something special. From the sweetness of sautéed onion to the gentle bite of sharp cheddar cheese, every component plays a vital role in creating a soup that’s vibrant in flavor and lush in texture.
- Butter or olive oil: Adds rich depth and is the perfect base for softening the onions.
- Medium onion (chopped): Cooked until translucent, it lends natural sweetness and body to the soup.
- All-purpose flour (¼ cup): Helps thicken the soup, giving it a smooth, velvety texture.
- Salt (½ teaspoon): Enhances the natural flavors throughout the cooking process.
- Milk (2 cups): Provides creaminess and balances the savory elements with a subtle richness.
- Water (1 cup): Lightens the soup and works with broth to build flavor without heaviness.
- Chicken broth (3 cups): Gives that classic warmth and depth that makes you crave this soup on chilly days.
- Cauliflower (1 head, chopped into 1-inch chunks): The star ingredient, tender and mild, soaking up all the delicious flavors.
- Dijon mustard (4-5 teaspoons): Adds a gentle tang and complexity, lifting the entire dish.
- Cayenne pepper (¼ to 1/8 teaspoon): Don’t worry, it won’t make it spicy but adds a wonderful depth of flavor.
- Sharp cheddar cheese (2 cups shredded, plus more for garnish): Melts beautifully to create that irresistible cheesy richness.
- Salt and pepper (to taste): Essential for adjusting seasoning to your perfect preference.
- Green onions or chives (for garnish): Adds fresh color and a mild oniony bite as a finishing touch.
How to Make Easy Cheddar Cauliflower Soup Recipe
Step 1: Sauté the Onions
Start by melting your butter or heating olive oil over medium heat in a large dutch oven or stockpot. Add the chopped onion and cook slowly until it’s translucent and tender, which takes about 10 minutes. This step builds the base flavor by coaxing out the onion’s natural sweetness, so don’t rush it. Stir occasionally to keep everything from sticking or browning too much.
Step 2: Prepare the Cauliflower
While the onions soften, chop your cauliflower into roughly 1-inch chunks. This size ensures the florets cook evenly and blend smoothly later on. No fancy knife skills required—just keep the pieces fairly uniform to avoid any undercooked or mushy spots.
Step 3: Make the Roux and Add Liquids
Sprinkle in the flour and salt, stirring constantly for about one minute. This roux helps thicken the soup and prevents it from being watery. Gradually whisk in the milk, water, and chicken broth, making sure to scrape the bottom to dissolve any flour clumps. Whisking continuously here is key for a silky soup texture.
Step 4: Cook the Cauliflower in the Broth
Add the chopped cauliflower to the pot and crank the heat to high to bring the mixture to a boil. This stage requires your attention since it can go from a boil to boiling over quickly. Once it hits a boil, reduce the heat to a gentle simmer and cook uncovered for about 15 minutes, or until the cauliflower is fork-tender and soft.
Step 5: Blend the Soup
Now comes the fun part! Use an immersion blender right in the pot to puree the soup until silky smooth. If you don’t have one, carefully transfer the soup in batches to a blender. Leave the lid slightly open and cover with a towel to avoid hot soup splashing everywhere. Return the blended soup to the pot once smooth.
Step 6: Add Cheese and Seasonings
Turn the heat down to low and stir in the Dijon mustard, cayenne pepper, and shredded cheddar cheese. Gradually adding the cheese will thicken the soup to the perfect creamy consistency. Taste and season with salt and pepper as needed to balance the flavors. Stir gently until the cheese melts completely into the soup.
Step 7: Garnish and Serve
With the heat off, ladle the soup into bowls and finish with a sprinkle of extra cheddar and chopped green onions or chives for a pop of color and fresh bite. This final flourish makes each serving look as inviting as it tastes.
How to Serve Easy Cheddar Cauliflower Soup Recipe
Garnishes
Garnishing is what takes this soup from comforting to downright delightful. Freshly chopped green onions, chives, or even a little crispy bacon add texture and a burst of fresh flavor. A drizzle of good olive oil or a sprinkle of smoked paprika can also bring an unexpected twist that’s sure to impress your guests.
Side Dishes
This soup pairs beautifully with crusty bread or a warm baguette to soak up every last drop. A simple green salad with a light vinaigrette balances out the creamy richness wonderfully. For a heartier meal, serve alongside roasted vegetables or a sandwich made with hearty rye or sourdough bread.
Creative Ways to Present
For a cozy dinner party, serve the soup in mini bread bowls or rustic ceramic mugs for a charming touch. You could even swirl in a dollop of sour cream or Greek yogurt for a pretty marbled effect. Adding a sprinkle of toasted nuts or seeds on top adds crunch and elevates the presentation instantly.
Make Ahead and Storage
Storing Leftovers
Store leftover Easy Cheddar Cauliflower Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors will deepen and become even more comforting when reheated.
Freezing
This soup freezes wonderfully. Allow it to cool fully before transferring to freezer-safe containers. Freeze for up to 3 months. Just be aware that the texture might change slightly upon thawing, but a good stir or light blending will restore its creamy charm.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring often to prevent scorching. If it thickens too much, stir in a splash of milk or broth to loosen it up to your desired consistency. Microwave reheating works too; just heat in short bursts, stirring in between.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply replace the chicken broth with vegetable broth to keep all the savory, comforting flavors while making the soup vegetarian-friendly.
Can I use a different cheese?
Sharp cheddar is ideal for its flavor and melting quality, but you can experiment with gouda, Monterey Jack, or even a smoky cheese for a unique twist on this recipe.
Is this soup spicy because of the cayenne pepper?
Nope! The small amount of cayenne pepper adds depth and warmth without making the soup spicy. It enhances the flavor subtly, so even those sensitive to spice should enjoy it.
What’s the best way to chop cauliflower for the soup?
Chop the cauliflower into roughly 1-inch chunks to ensure they cook evenly and blend smoothly. You can also include some stems for added flavor and texture.
Can I make this soup in a slow cooker?
You can! Cook the onions and make the roux on the stovetop first, then transfer everything to the slow cooker with the liquids and cauliflower. Cook on low for 4-6 hours, then blend and add cheese at the end.
Final Thoughts
If you’re craving a bowl of cozy comfort that’s easy to prepare yet incredibly satisfying, this Easy Cheddar Cauliflower Soup Recipe is your new best friend in the kitchen. It’s creamy, cheesy, and bursting with flavor without being complicated, and you’re going to love how versatile it is. Give it a try soon — your taste buds and your soul will thank you.
Print
Easy Cheddar Cauliflower Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Total Time: 36 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy Cheddar Cauliflower Soup is a comforting, creamy soup perfect for cozy meals. Made with tender cauliflower, sharp cheddar cheese, and a hint of Dijon mustard and cayenne pepper for depth, this soup is thickened with a roux and blended smooth for a velvety texture. Garnished with extra cheese and green onions, it’s a simple yet flavorful dish that can be served as a starter or a nourishing main.
Ingredients
Main Ingredients
- 2 tablespoons butter (or olive oil)
- 1 medium onion, chopped
- ¼ cup all-purpose flour
- ½ teaspoon salt (plus more to taste)
- 2 cups milk
- 1 cup water
- 3 cups chicken broth
- 1 head cauliflower, chopped into 1-inch chunks
- 4–5 teaspoons Dijon mustard (to taste)
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 cups sharp cheddar cheese, shredded (plus more for garnish)
- Salt and pepper to taste
- Green onions or chives for garnish
Instructions
- Sauté Onions: In a dutch oven or stock pot, melt the butter or heat olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 10 minutes.
- Prepare Cauliflower: While onions cook, chop the cauliflower into 1-inch chunks.
- Create Roux and Add Liquids: Whisk in the flour and ½ teaspoon salt to the cooked onions and continue stirring for about 1 minute to form a roux. Slowly whisk in the milk, water, and chicken broth, making sure to eliminate any lumps.
- Cook Cauliflower: Add the chopped cauliflower to the pot and bring the mixture to a boil over high heat, watching carefully to prevent boiling over. Once boiling, reduce the heat to a simmer and cook for about 15 minutes, or until the cauliflower is tender.
- Blend Soup: Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender, leaving an opening for steam to escape and covering the lid with a towel for safety. Pour the blended soup back into the pot.
- Season and Thicken: Turn the heat to low. Stir in the Dijon mustard, cayenne pepper, and shredded cheddar cheese. Add salt and pepper to taste. The cheese will melt into the soup, thickening it.
- Serve: Remove from heat and ladle the soup into bowls. Garnish each serving with additional shredded cheddar cheese and chopped green onions or chives.
Notes
- The cayenne pepper adds depth without making the soup spicy—adjust to your preference.
- Using an immersion blender is easiest for blending hot soups safely, but a regular blender works well too.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- To make it gluten-free, use a gluten-free flour blend instead of all-purpose flour.
