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Cauliflower Cheddar Soup
Cauliflower Cheddar Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Velvety cauliflower soup with tangy cheddar, perfect for a cozy day, ready in under an hour. Pair with crusty bread and salad.
Ingredients:
  • 2 Tbsp butter
  • 2 cups sliced onion
  • 1 1/2 cups sliced celery (about 2 to 3 ribs)
  • 1/2 cup sliced carrot (1 small carrot)
  • 1 1/2 Tbsp minced garlic
  • 2 Yukon gold potatoes, peeled and thinly sliced, about 1 1/2 to 2 cups
  • 6 cups chicken stock
  • 6 cups roughly chopped cauliflower (see How to Cut and Core Cauliflower )
  • 2 bay leaves
  • 1 1/2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
  • 1 teaspoon Worcestershire sauce
Instructions:
  • In a large Dutch oven or pot, melt butter over medium-high heat. Add onions, celery, and carrots, sauté for 5-8 minutes until onions are softened. Stir in minced garlic and cook for an additional minute.
  • Combine potatoes, stock, cauliflower, bay leaves, thyme, salt, and black pepper in a pot. Bring to a gentle simmer over high heat. Reduce heat to low, cover partly, and cook for 12 to 15 minutes until vegetables are fully tender.
  • Blend the soup mixture until totally smooth using an immersion blender or standing blender after removing from heat and discarding the bay leaves.
  • Gradually incorporate the grated cheddar cheese into the puréed soup until fully blended. Mix in the Worcestershire sauce and season with additional salt and pepper to taste.

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