5-Ingredient Cheesy Cauliflower Soup
Hello, soup lover. Get ready to warm up with this delicious 5-Ingredient Cheesy Cauliflower Soup.
This creamy and comforting soup is made with just a handful of simple ingredients, yet it’s bursting with flavor and richness.
So, grab your soup pot and let’s dive into this easy and satisfying recipe.
Why I Put This Recipe 5-Ingredient Cheesy Cauliflower Soup Together
Soup is the ultimate comfort food, and there’s nothing quite like a cozy bowl of creamy cauliflower soup to lift your spirits on a chilly day.
Don’t you agree?
With just five basic ingredients, this recipe is perfect for busy weeknights when you need a quick and nourishing meal without a lot of fuss.
it’s a great way to sneak in some extra veggies and indulge in a little cheesy goodness.
What Makes This Recipe 5-Ingredient Cheesy Cauliflower Soup the Best?
This cheesy cauliflower soup is a true crowd-pleaser, with its velvety smooth texture and irresistible cheesy flavor.
The combination of cauliflower, cheese, and broth creates a creamy base that’s both comforting and satisfying.
With only five ingredients, it’s incredibly easy to make and perfect for beginner cooks or anyone short on time.
Ingredients Needed
- 1 head cauliflower, chopped into florets
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 2 cloves garlic, minced
Alternative Ingredients
Here are some ingredients you can use in place of the ones above:
| Ingredient | Alternative |
| Cauliflower | Broccoli or potato |
| Vegetable broth | Chicken broth or water |
| Shredded cheddar cheese | Gouda or Swiss cheese |
| Heavy cream | Half-and-half or coconut milk |
| Garlic | Garlic powder or onion powder |
Step-By-Step Guide
Step 1: In a large soup pot, combine the chopped cauliflower florets and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the cauliflower is tender.
Step 2: Use an immersion blender to puree the cauliflower and broth until smooth and creamy.
Step 3: Stir in the shredded cheddar cheese, heavy cream, and minced garlic. Continue to cook for an additional 5-10 minutes, or until the cheese is melted and the soup is heated through.
Step 4: Season the soup with salt and pepper to taste, adjusting as needed.
Step 5: Serve the cheesy cauliflower soup hot, garnished with additional shredded cheese and minced chives if desired.
Expert Tips
- For extra flavor, roast the cauliflower florets in the oven before adding them to the soup. Simply toss the cauliflower with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes, or until golden brown and caramelized.
- Feel free to customize the soup with your favorite herbs and spices, such as thyme, rosemary, or smoked paprika.
- For a thicker soup, you can add a roux made from flour and butter to the soup before pureeing. Simply melt 2 tablespoons of butter in a saucepan, whisk in 2 tablespoons of flour, and cook for 1-2 minutes before adding it to the soup.
Utensils Needed
- Large soup pot
- Immersion blender or regular blender
- Knife
- Cutting board
- Wooden spoon or spatula
Frequently Asked Questions About Cheesy Cauliflower Soup
Can I use frozen cauliflower for this recipe?
Yes, you can. Frozen cauliflower works just as well as fresh in this recipe, making it convenient to whip up a batch of soup anytime. Simply thaw the cauliflower before using and proceed with the recipe as directed.
Can I make this soup ahead of time?
Yes, this soup is perfect for meal prep and can be made ahead of time. Simply prepare the soup as directed, allow it to cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. When ready to serve, reheat the soup on the stovetop over medium heat until warmed through, stirring occasionally.
Can I freeze leftovers of this soup?
Yes, this soup freezes well and is great for stocking your freezer with quick and easy meals. Allow the soup to cool completely, then transfer it to freezer-safe containers or resealable plastic bags and freeze for up to 3 months. To reheat, simply thaw the soup overnight in the refrigerator, then reheat it on the stovetop or in the microwave until heated through.
Can I use a different type of cheese?
Yes. While cheddar cheese adds a classic flavor to this soup, you can experiment with different types of cheese to customize the flavor to your liking. Gouda, Swiss, or Monterey Jack would all work well in this recipe. Feel free to mix and match cheeses for a unique and delicious variation.
Can I make this soup dairy-free?
Yes, you can easily make this soup dairy-free by omitting the cheese and heavy cream. Instead, you can add a splash of coconut milk or almond milk for creaminess, and use nutritional yeast or vegan cheese for cheesy flavor. The soup will still be creamy and delicious without any dairy products.
Can I add other vegetables to this soup?
Yes, you can. This soup is a great way to use up any leftover vegetables you have on hand. Feel free to add carrots, celery, potatoes, or spinach for extra flavor and nutrition. Simply chop the vegetables into small pieces and add them to the soup along with the cauliflower.
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You will find the recipe in full below 👇👇👇.
5-Ingredient Cheesy Cauliflower Soup
Ingredients
- 1 head cauliflower chopped into florets
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- ½ cup heavy cream
- 2 cloves garlic minced
Instructions
- In a large soup pot, combine the chopped cauliflower florets and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the cauliflower is tender.
- Use an immersion blender to puree the cauliflower and broth until smooth and creamy.
- Stir in the shredded cheddar cheese, heavy cream, and minced garlic. Continue to cook for an additional 5-10 minutes, or until the cheese is melted and the soup is heated through.
- Season the soup with salt and pepper to taste, adjusting as needed.
- Serve the cheesy cauliflower soup hot, garnished with additional shredded cheese and minced chives if desired.
Notes
- For extra flavor, roast the cauliflower florets in the oven before adding them to the soup. Simply toss the cauliflower with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes, or until golden brown and caramelized.
- Feel free to customize the soup with your favorite herbs and spices, such as thyme, rosemary, or smoked paprika.
- For a thicker soup, you can add a roux made from flour and butter to the soup before pureeing. Simply melt 2 tablespoons of butter in a saucepan, whisk in 2 tablespoons of flour, and cook for 1-2 minutes before adding it to the soup.
