Cheese and Cauliflower are a match made in heaven, and this Cheesy Cauliflower Soup is set to become one of your new favourites. Cosy and creamy, topped with crispy parmesan croutons, fresh parsley and olive oil, it's just the thing you need to warm up at the end of a cold day.
One of the best things about the cold days of Autumn is that it's officially soup season! A hot bowl of soup can't be beaten for comfort, and homemade soup is the best way to fill your home with beautiful and delicious smells.
This is a hearty soup yet it's still low carb per serve, even lower carb if you skip the croutons.
This is one of my favourite soup recipes, but I'd also recommend you try my Chicken and Corn Soup or my Roast Pumpkin Soup with Sage if you're looking for another winter warmer.
Ingredients Needed to make this Cheesy Cauliflower Soup recipe
To make this delicious and wholesome soup you'll need:
- 2 cloves garlic
- 2 shallot
- 2 carrots
- 1 cauliflower
- 50 g butter salted
- 3 tbsp flour
- 4 cups chicken stock (or use vegetable stock)
- 1 tsp garlic powder
- ¼ tsp paprika
- 2 slices sourdough bread
- 3 tbsp olive oil
- ½ bunch parsley
- ½ cup thickened pouring cream (heavy cream) or sour cream
- 125 g cheddar and mozzarella pre-shredded cheese mix, or grate sharp cheddar cheese.
- 30 g parmesan cheese
- 1 tsp salt and pepper
Substitutions and add-ins
Gluten-free - use gluten-free bread, or swap the bread for bacon pieces. Use gluten-free flour.
Dairy-free - use a dairy-free shredded parmesan and dairy-free cooking cream, as well as dairy-free butter like Nuttelex, or use olive oil.
Cheese - I've suggested cheddar and mozzarella, to get that mix of sharp and oozy cheese, but you can also use grated cheddar, Monterey Jack, Pepper Jack, or White cheddar cheese.
You can also swap cauliflower out for broccoli to make it a Broccoli cheese soup or potato.
Option to top with Green onions.
How to make Cauliflower Cheese Soup
- Melt the butter in a large pot or Dutch oven over medium heat, or you can even make this in a crock pot.
- Add the minced garlic, diced shallot, and finely diced carrots. Sauté for 2-3 minutes until they soften.
- Sprinkle in the flour and whisk continuously until the mixture turns a golden brown.
- Gradually pour in the chicken broth (or vegetable broth) while whisking. Let the mixture thicken as you whisk.
- Add in the cauliflower florets, garlic powder, paprika, salt, and black pepper. Let it simmer for 15 minutes or until the cauliflower is tender.
- While the soup simmers, preheat your oven's grill. Line a baking tray (baking sheet) with parchment paper.
- Place the bread pieces on the tray and drizzle with 2 tablespoons of olive oil. Sprinkle the grated Parmesan cheese over the bread.
- Grill the bread under medium-high heat for 2-3 minutes until the croutons turn golden. Keep an eye on them to avoid burning.
- Blend the soup until smooth using a regular blender or immersion blender. If using a regular blender, make sure to blend hot soup in batches.
- Return the blended soup to the pot and stir in the heavy cream and grated cheese until the cheese melts and the soup becomes creamy.
- Serve the soup in bowls, topped with a drizzle of olive oil, a handful of cheesy croutons, a sprinkle of fresh parsley, and additional salt and black pepper to taste.
Indulge in the rich creaminess of this cauliflower soup, complemented by the delightful crunch of cheesy croutons. It's a heartwarming treat that's easy to make and even easier to enjoy. Whether you're using a large saucepan, pot, or crock pot, this recipe is your ticket to a bowlful of comfort.
Top tip when making Cheesy Cauliflower Soup
For an extra depth of flavor, roast the cauliflower florets in the oven before adding them to the soup. Simply toss the florets with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast at 200 C (400 F) for about 20-25 minutes until they're golden and slightly caramelized. This step will enhance the soup's taste and bring out the natural sweetness of the cauliflower.
Kid-Friendly Variations
- For kids skip the cracked black pepper and the parsley.
Storage and leftovers
Store leftover soup in an airtight container in the fridge to heat up for lunch the next day, or in the freezer for a few weeks.
Equipment
You will need a large pot or casserole dish, a stovetop, an oven grill, a baking tray, a blender or stick blender.
More Soup Recipes you'll love
Soup, glorious soup. Here are some more creamy soups the whole family will love.
My Easy Tomato Soup with Pasta Recipe - aka Healthy Heinz Spaghetti is a healthier, homemade take on the classic Heinz Spaghetti - Spaghetti in tomato and sweet potato soup. It's just as comforting as the original!
This Creamy Tomato Tortellini Soup is a rich and decadent soup with tortellini topped with crispy prosciutto - you have to try it.
Recipe
Cheesy Cauliflower Soup
Equipment
- Large pot or casserole dish
- Stovetop
- Oven grill
- Baking tray
- Blender or stick blender
Ingredients
- 2 clove garlic
- 2 shallot
- 2 carrot
- 1 cauliflower
- 50 g butter salted
- 3 tablespoon flour
- 4 cup chicken stock
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon salt and pepper 1 teaspoon total for the recipe
- 2 sourdough bread slice
- 2 tablespoon olive oil 3 tablespoon total for the recipe
- 30 g parmesan cheese block
- ½ bunch parsley
- ½ cup thickened pouring cream 125 ml
- 125 g cheddar and mozzarella grated cheese mix
- 2 teaspoon olive oil 3 tablespoon total for the recipe
- ½ teaspoon salt and pepper 1 teaspoon total for the recipe
Instructions
- Mince garlic. Peel and dice shallot. Peel and finely dice carrots. Roughly chop cauliflower.2 clove garlic, 2 shallot, 2 carrot, 1 cauliflower
- Place a large pot or casserole dish on medium heat. Add butter and sauté prepared garlic, shallot and carrot for 2-3 minutes, or until soft.2 clove garlic, 2 shallot, 50 g butter, 2 carrot
- Add flour and whisk the butter until it starts to turn golden. Pour in chicken stock slowly, continuing to whisk, allowing it to thicken.3 tablespoon flour, 4 cup chicken stock
- Add cauliflower, garlic powder, paprika, salt and pepper. Simmer for 15 mins or until cauliflower is soft.1 cauliflower, 1 teaspoon garlic powder, ¼ teaspoon paprika, ½ teaspoon salt and pepper
- Meanwhile turn on your oven grill. Line a baking tray and slice bread into 2 cm pieces to make croutons. Drizzle with olive oil, and finely grate over parmesan. Place under the grill for 2-3 mins, or until golden. Watch carefully.2 sourdough bread slice, 2 tablespoon olive oil, 30 g parmesan cheese
- Finely chop parsley.½ bunch parsley
- Blend the soup using a stick blender or in a blender and return to the pot. Add cream and grated cheese and stir until melted.30 g parmesan cheese, ½ cup thickened pouring cream, 125 g cheddar and mozzarella
- Serve kids plain soup topped with croutons. For adults, drizzle over olive oil, and top with croutons, parsley, and season with salt and pepper.2 teaspoon olive oil, ½ teaspoon salt and pepper
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