Hey there, soup lovers! When the chilly days hit, there’s nothing quite like curling up with a warm bowl of cauliflower cheddar vegetable soup. Trust me, as a busy mom juggling work and the kids, I’m always on the hunt for meals that are both hearty and easy to whip up. This recipe checks all the boxes! Plus, it’s a fabulous way to sneak more veggies into your family’s diet without them even realizing it. Speaking from experience, even my picky eaters can’t say no to this cheesy goodness. 😊
If you’re like me and love exploring new flavors, make sure to check out my creamy roasted tomato soup recipe for another comforting bowl of deliciousness!
Why you’ll love this recipe
- Simple Ingredients: No need for a fancy grocery list; you likely have most of these wholesome ingredients on hand.
- Sneaky Veggies: Perfect if you’re trying to add more vegetables to your diet in a tasty way.
- Customizable: Adapt to fit dietary needs with dairy-free options.
- Quick and Easy: From chopping to simmering, you’ll have this ready in just 45 minutes.
Ingredients
- 1 medium cauliflower, chopped (about 4 cups)
- 1 cup sharp cheddar cheese, shredded
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, sliced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 3 cloves garlic, minced
- Salt and pepper to taste
Step-by-step instructions
Step 1: Prep your veggies
First, wash and chop the cauliflower into those delightful bite-sized florets. Then, dice up your onion, carrots, and celery. The little ones might even enjoy helping with this step—under supervision, of course!
Step 2: Sauté for flavor
In a large pot over medium heat, add some olive oil. Once heated, toss in the onions, garlic, carrots, and celery. Sauté until everything is soft and fragrant, about 5 minutes. You’ll know you’re there when your kitchen smells heavenly!
Step 3: Cook the cauliflower
Add the chopped cauliflower and vegetable broth to the pot. Bring it to a gentle boil, then let it simmer for around 20 minutes, or until the cauliflower is tender.
Step 4: Blend to perfection
Use an immersion blender to smooth out the soup right in the pot. If you’re like me and accidentally spill things, do this carefully! Alternatively, use a countertop blender in batches.
Step 5: Add the creamy goodness
Return your silky soup to low heat. Stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese is melted into the soup. Taste and adjust with salt and pepper before serving.
Recipe tips & variations
- Dairy-Free Option: Swap heavy cream with coconut milk for a dairy-free delight without compromising creaminess.
- Extra Veggies: Throw in some chopped spinach or kale for an extra nutrient boost.
- Spicier Version: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
- Thicker Soup: If you prefer it thicker, reduce the broth by half a cup or let it simmer a bit longer after blending.
Storage & reheating
Got leftovers? Store your cauliflower cheddar vegetable soup in an airtight container in the fridge for up to three days. When you’re ready to enjoy it again, heat it gently on the stove, stirring frequently to avoid cheese separation. If in a rush, microwave it in 30-second intervals while stirring in between.
FAQs
What can I substitute for cauliflower?
You can use broccoli if you’re out of cauliflower or just want a different flavor.
Can I freeze this soup?
Absolutely! Freeze it in a sturdy airtight container for up to three months. Thaw overnight in the fridge before reheating.
How can I make this vegan?
Swap the cheddar cheese with a vegan cheese alternative and use coconut milk instead of heavy cream.
Is this soup gluten-free?
Yes! Just make sure all your ingredients, like vegetable broth, are certified gluten-free.
Related recipes
Vegetarian Easter Dinner Ideas
And there you have it! This cauliflower cheddar vegetable soup is bound to become a favorite in your home like it has in mine. Don’t forget to pair it with some crusty bread, and let me know how it turns out in the comments!
Cauliflower Cheddar Vegetable Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A warm and comforting cauliflower cheddar vegetable soup perfect for chilly days.
Ingredients
- 1 medium cauliflower, chopped (about 4 cups)
- 1 cup sharp cheddar cheese, shredded
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, sliced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- First, wash and chop the cauliflower into bite-sized florets. Then, dice up your onion, carrots, and celery.
- In a large pot over medium heat, add some olive oil. Once heated, toss in the onions, garlic, carrots, and celery. Sauté until everything is soft and fragrant, about 5 minutes.
- Add the chopped cauliflower and vegetable broth to the pot. Bring it to a gentle boil, then let it simmer for around 20 minutes, or until the cauliflower is tender.
- Use an immersion blender to smooth out the soup right in the pot. Alternatively, use a countertop blender in batches.
- Return your silky soup to low heat. Stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese is melted into the soup.
Notes
- Dairy-Free Option: Swap heavy cream with coconut milk for a dairy-free delight.
- Extra Veggies: Throw in some chopped spinach or kale for an extra nutrient boost.
- Spicier Version: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
- Thicker Soup: Reduce the broth by half a cup or let it simmer a bit longer after blending.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg