Cauliflower Cheese Soup
Creamy and comforting, this homemade cauliflower cheese soup blends roasted cauliflower with sharp cheddar for a rich, savory bowl perfect for chilly days.
Ingredients
- 1 large head of cauliflower, cut into small florets
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth, divided
- 1 1/2 cup whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika, optional
- 1 1/2 cups sharp cheddar cheese, shredded
- salt and black pepper, to taste
- fresh chives or parsley, chopped, for garnish
Directions
- 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 2
Spread the cauliflower florets on the baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for 25-30 minutes, flipping halfway to ensure even cooking.
- 3
Warm the remaining oil and butter in a large pot or Dutch oven. Add the onion and cook until soft, about 5-7 minutes. Stir in the garlic until fragrant, about 30 seconds.
- 4
Pour in 3 cups of broth and add the roasted cauliflower florets (reserve a few for garnish, if desired). Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
- 5
Blend the soup until smooth using an immersion blender. Alternatively, transfer the soup in batches to a blender and return it to the pot.
- 6
Over low heat, stir in the milk, Dijon mustard, and smoked paprika. If needed, add more broth to reach the desired consistency.
- 7
Add the cheddar in small batches, stirring until melted and smooth after each addition. Carefully taste the soup and season with salt and black pepper as needed.
- 8
Serve immediately with the reserved roasted cauliflower, fresh chives or parsley, and an extra sprinkle of cheddar if desired. Enjoy!