Description

This creamy Cauliflower Cheese Soup is a comforting and hearty dish perfect for any season. Combining tender cauliflower, sharp cheddar cheese, and a subtle blend of spices, this soup offers a rich and satisfying flavor. Finished with optional bacon crumbles and fresh thyme, it makes a great starter or light meal for up to six people.

Ingredients

Scale

Vegetables & Herbs

1 head cauliflower (cut into pieces)
1/2 onion (diced)
2 teaspoons fresh thyme (minced)

Fats & Oils

2 tablespoons olive oil
2 tablespoons butter (salted)

Dry Ingredients & Spices

2 tablespoons all-purpose flour
1 teaspoon black pepper
1/4 teaspoon celery salt
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
2 teaspoons chicken bouillon powder (or two cubes of chicken bouillon)

Liquids

4 cups water
1 cup milk
1 cup heavy cream

Dairy

2 cups grated jack/cheddar cheese (or desired cheese)

Toppings (optional)

Bacon crumbles
Grated cheese
Fresh thyme for garnish

Cook Mode Prevent your screen from going dark

Instructions

Sauté Onions: In a large pot or dutch oven, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
Create Roux with Spices: Add butter, flour, black pepper, celery salt, paprika, red pepper flakes, and minced fresh thyme to the onions. Cook for 1-2 minutes, stirring frequently to brown the flour and toast the spices, developing deeper flavors.
Add Water Gradually: Slowly pour in the 4 cups of water while whisking continuously to prevent lumps and incorporate the roux evenly.
Add Bouillon and Cauliflower: Stir in the chicken bouillon powder or cubes until dissolved, then add the cauliflower florets to the pot. Bring the mixture to a simmer over medium-high heat and cook until the cauliflower is tender, about 10 minutes.
Add Dairy and Simmer: Whisk in the milk and heavy cream, continuing to cook until the soup returns to a gentle simmer, which helps blend the flavors and enrich the broth.
Break Down Cauliflower: Use a potato masher or whisk to mash the cauliflower in the pot, creating a thicker and creamier texture with some chunks remaining for body.
Melt Cheese Gradually: Add the grated jack or cheddar cheese in 1/2 cup increments, whisking after each addition until fully melted and smoothly incorporated into the soup.
Adjust Thickness: Continue cooking the soup for a few more minutes if you want a thicker texture, keeping in mind it will thicken further as it cools.
Serve and Garnish: Ladle the soup into bowls and top with optional bacon crumbles, extra grated cheese, and fresh thyme for a flavorful finishing touch.

Notes

You can substitute vegetable bouillon to make this soup vegetarian-friendly.
For a richer flavor, use sharp cheddar cheese or a blend of cheeses such as Monterey Jack and cheddar.
Adjust the amount of red pepper flakes to control the spiciness.
Use low-fat milk or cream to reduce fat content if desired, though this may slightly alter the creaminess.
Leftover soup keeps well refrigerated for up to 3 days and reheats gently on the stove.