Hey there, it’s Callie! Today, I’m thrilled to share one of my go-to comfort food recipes: Cauliflower Cheddar Vegetable Soup. There’s something magical about transforming simple ingredients into bowls of cozy goodness that warm the soul. If you’re anything like me, juggling a busy family life, you’ll appreciate how easy and satisfying this dish is—minimal fuss, maximum flavor. Let me take you through how to whip up this delightful soup. If you love this, you might also enjoy trying my Broccoli and Cheddar Soup for another cheesy, veggie-packed delight.
Why you’ll love this recipe
Life can be hectic, but this Cauliflower Cheddar Vegetable Soup is your ticket to a wholesome meal in under an hour. Perfect for sneaking in veggies, even those picky eaters will love the smooth, cheesy finish. I often batch cook this soup over the weekend to tide us over through busy weekdays. Plus, the dairy-free option means no one’s left out in the cold!
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
Prepare the vegetables
Start by washing and chopping your cauliflower into bite-sized florets. Dice the onion, carrots, and celery too. Prepping ahead like this always makes the cooking process a breeze.
Sauté the aromatics
In a large pot over medium heat, add a splash of olive oil. You’ll want to sauté the onions, garlic, carrots, and celery until they’re soft and fragrant, which should take about 5 minutes. This step builds that delicious base flavor we’re after.
Cook the soup
Add your chopped cauliflower and vegetable broth to the pot. Bring everything to a gentle boil, then simmer for about 20 minutes, until the cauliflower becomes tender. It’s amazing how such simple steps lead to such rich flavors!
Blend and finish
Now, the fun part—blending! Whether it’s using an immersion blender or transferring to a countertop one, blend the soup until smooth. Return it to low heat and stir in the heavy cream and shredded cheddar cheese until everything’s melted beautifully. Season with salt and pepper as needed.
Recipe tips & variations
Want to spice things up? A pinch of nutmeg or smoked paprika can add a delightful twist. For a dairy-free version, swap heavy cream for coconut milk and use a dairy-free cheese. My kids love when I sprinkle extra cheddar on top before serving, and a dash of hot sauce can jazz up the adult servings!
Storage & reheating
Leftovers? I’ve got you covered! Store your Cauliflower Cheddar Vegetable Soup in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy another bowl, simply reheat on the stove over low heat, stirring until heated through. You might need to add a splash of broth or water to reach your desired consistency.
FAQs
Can I freeze this soup?
Absolutely! Let the soup cool completely, then pour it into a freezer-safe container. It’ll keep for up to 3 months. Just thaw overnight in the fridge before reheating.
What if I prefer a chunkier soup?
You can skip the blending step entirely or only blend half of the soup, leaving some veggies whole for a heartier texture.
Can I add more protein?
Sure thing! Cooked chicken or crispy bacon bits make fantastic additions to up the protein content.
Is this soup gluten-free?
It sure is! Remember to check your ingredients to ensure no sneaky gluten hides anywhere.
Recipes you may like
Baked Beans Recipe: Sweet, Smoky, and Perfect for Every Gathering
I hope you enjoy making this Cauliflower Cheddar Vegetable Soup! Remember, cooking is all about finding what works for you, so don’t be afraid to tweak as needed. Happy cooking!
Print
Cauliflower Cheddar Vegetable Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A comforting and easy Cauliflower Cheddar Vegetable Soup that’s perfect for busy weeknights.
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
- Start by washing and chopping your cauliflower into bite-sized florets. Dice the onion, carrots, and celery too.
- In a large pot over medium heat, add a splash of olive oil. Sauté the onions, garlic, carrots, and celery until they’re soft and fragrant, about 5 minutes.
- Add your chopped cauliflower and vegetable broth to the pot. Bring everything to a gentle boil, then simmer for about 20 minutes, until the cauliflower becomes tender.
- Blend the soup until smooth, then return it to low heat. Stir in the heavy cream and shredded cheddar cheese until everything’s melted beautifully. Season with salt and pepper as needed.
Notes
- For a dairy-free version, swap heavy cream for coconut milk and use a dairy-free cheese.
- A pinch of nutmeg or smoked paprika can add a delightful twist.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg