Loaded Cheesy Cauliflower Soup
User Reviews
4.8
Loaded Cheesy Cauliflower Soup
Description
Loaded Cheesy Cauliflower Soup starts with a base of diced onion or leeks, celery, carrots, and garlic sautéed in olive oil until soft. Cauliflower florets and broth are added and simmered until very tender. The mixture is partially blended to maintain some vegetable texture, providing a substantial mouthfeel instead of a completely smooth puree. A mixture of milk and flour is stirred in and cooked until slightly thickened, creating a creamy body without heavy cream. Sharp cheddar cheese is folded in to provide richness and a tangy depth.
The flavors in this soup are mild but layered, with the natural sweetness of carrots and cauliflower balancing the savoriness of broth and cheese. The slight grain from partially blended cauliflower adds character to the soup’s texture. It can be garnished with cooked bacon, chives, or sour cream to introduce smoky, fresh, or tangy notes and contrast the creamy base.
This soup is suitable for a warming lunch or light dinner. The recipe notes suggest that frozen riced cauliflower can substitute fresh, and that low-sodium broth is preferred for better control of saltiness. For a gluten-free option, cornstarch can replace flour as a thickener. Freshly shredded cheese melts better than pre-shredded. These details help achieve the ideal texture and flavor balance.
Ingredients
- 1 tablespoon olive oil
- 1 cup onion about 1 medium onion or 1 large leek, diced, or leeks
- 1 cup celery about 3-4 medium stalks, diced
- 1 cup carrot about 2-3 medium carrots, peeled, diced
- 3 cloves garlic finely minced (or 1/2 teaspoon garlic powder)
- 8 cups cauliflower about 2 medium heads cauliflower (see note for frozen or riced cauliflower, chopped florets
- 4 cups chicken broth or vegetable broth
- 1 teaspoon salt I use coarse, kosher salt
- Pinch black pepper
- 1 cup milk
- ¼ cup all-purpose flour see note
- 1 cup cheddar cheese shredded, sharp, see note
Garnishes (optional):
- cooked crumbled bacon
- chives chopped, or green onions
- sour cream
- cheese shredded
Instructions
- In a 6-quart or larger pot, heat the oil over medium heat until shimmering. Add the onion or leeks, celery, carrots and garlic, and cook, stirring often, until the veggies start to soften, 4-5 minutes.
- Add the cauliflower, broth, salt and pepper to the pot. The broth won't fully cover the vegetables; that's ok. Give the mixture a good stir and bring to a simmer over medium-high heat. Reduce the heat to medium, cover the pot, and cook for 10-15 minutes until the cauliflower and other veggies are very tender.
- Use an immersion blender, potato masher (or transfer half of the soup to a blender - taking care to vent the lid when blending the hot soup), and blend or mash the soup until the cauliflower is the desired consistency. I prefer some small bits of texture rather than blending until completely smooth.
- Whisk or blend together the milk and flour until smooth. Pour the mixture into the soup, stirring constantly, and cook the soup over medium heat until slightly thickened, 4-5 minutes.
- Off the heat, stir in the shredded cheese until melted. Add additional salt and pepper, to taste, if needed.
- Serve the soup, if desired, topped with bacon, chopped chives or green onions, sour cream, and extra shredded cheese.
Notes
- Frozen riced cauliflower (7-9 cups) can be used instead of fresh florets; cooking times may vary slightly.
- Use low-sodium broth to better control the saltiness of the soup.
- For gluten-free thickening, substitute 2 tablespoons of cornstarch for the flour.
- Freshly shredded sharp cheddar cheese melts more smoothly than pre-shredded varieties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 154kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 874mg | 36% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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