Description
This creamy cauliflower soup combines tender cauliflower, aromatic garlic and onion, and sharp cheddar cheese into a luscious, velvety soup. It’s hearty yet light, with the option to add pasta for extra comfort. Perfect for cozy nights or as a make-ahead lunch that reheats beautifully.
Ingredients
Scale
For the soup:
- 1 tablespoon butter
- 1 yellow onion, diced
- 3–4 cloves garlic, minced
- 1 large head of cauliflower, cut into small chunks
- 2 cups vegetable broth or chicken broth
- 1 tablespoon Dijon mustard
- Salt, to taste
- 1 cup whole milk or heavy cream
- 1–2 cups shredded sharp white cheddar
- Optional: ½ lb dry pasta (elbow, shells, or ditalini work best)
For topping:
- Olive oil
- Fresh dill
- Fresh chives
- Cracked black pepper
Instructions
- Sauté the aromatics.
In a large pot, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes, until softened and fragrant. Add the minced garlic and cook another 1–2 minutes, stirring constantly to avoid burning. - Add the cauliflower and broth.
Stir in the chopped cauliflower and pour in the vegetable or chicken broth. The liquid should just cover the cauliflower — add a bit more if needed. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10–15 minutes, or until the cauliflower is fork-tender. - Blend to creamy perfection.
Carefully transfer the mixture to a blender (or use an immersion blender directly in the pot) and blend until completely smooth and velvety. Return to the pot. - Add Dijon and season.
Stir in the Dijon mustard and a generous pinch of salt. Taste and adjust seasoning as needed. - Add milk and cheese.
Lower the heat and stir in the milk or cream. Gradually add the shredded cheddar, one handful at a time, stirring until melted and incorporated. Avoid boiling at this stage to prevent curdling. - Optional: Cook pasta.
If using pasta, cook it separately according to package directions, then stir it into the soup right before serving. This prevents the pasta from soaking up too much liquid. - Finish and serve.
Ladle into bowls and top with a drizzle of olive oil, a sprinkle of fresh dill and chives, and a crack of black pepper.
Notes
This recipe’s active cooking time is about 15 minutes, with another 20 minutes of passive simmering and blending. You can easily double the batch — it freezes beautifully! For extra richness, use heavy cream instead of milk, or for a lighter version, substitute unsweetened almond milk.