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Creamy Cauliflower-Cheddar Cheese Soup

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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Now, talk about your "cream of" soups — this one looks like a bowl of cream, and it's just slightly less rich. Mellow and understated, yet with the distinctive tang of sharp cheddar, this soup is wonderful as the first course to a winter dinner, or alone (with bread, of course) for lunch. And what are those golden crumbles on top, you ask? Cheddar, baked in the oven until crispy. The result — crunchy, golden cheese crumbs — is a perfect garnish for all kinds of soup, salad, and vegetables.

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At a glance

Prep
Bake
Total
Yield
7 cups, about 5 servings

Ingredients

Choose your measure:

Soup

  • 1/4 cup (4 tablespoons) butter
  • 1 large onion, diced (about 1 1/3 to 1 1/2 cups)
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 3 cups chicken stock
  • 4 cups cauliflower florets, fresh or frozen
  • 3/4 teaspoon salt
  • 2 teaspoons dry mustard
  • 1/4 cup sherry or white wine (optional)
  • 1 1/2 cups evaporated milk or light cream
  • 2 cups sharp cheddar cheese, shredded

Garnish

  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup chopped chives, fresh or dried

Instructions

  1. To make the soup: In a deep, fairly wide-bottomed saucepan, cook the onion in the butter until it's softened and lightly golden, about 5 minutes.
  2. Stir in the flour, then the broth, cauliflower, salt, mustard and sherry or wine. Let the soup simmer for 15 minutes, or until the cauliflower is very soft.
  3. While the soup is simmering, make the cheese crumbles for the garnish: Preheat the oven to 425°. Line a sheet tray with parchment paper, and grease it for you like.
  4. Spread grated cheddar cheese on the parchment and bake for 10 to 15 minutes, until golden brown. Set aside to cool.
  5. Puree the soup using a hand blender, or in a blender or food processor.
  6. Return the soup to the pot, and stir in the evaporated milk or cream and the cheese. Bring the soup to a bare simmer, and cook very gently just until the cheese melts, stirring all the while, about a minute.
  7. Serve the soup hot, garnished with fresh chives or cheddar crumbles.
  8. The soup will keep chilled for about 5 days. Freeze for up to three months. Thaw overnight in the fridge, and reheat over very low heat.