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

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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

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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.