Creamy Cauliflower Cheddar Soup

Cauliflower blends into a smooth base for this cheddar soup without needing a flour roux. Milk loosens the puree, and stirring in the cheese off the heat helps it melt evenly.

Ingredients

• 700 g cauliflower florets
• 1 onion, diced
• 25 g butter
• 2 garlic cloves, minced
• 800 ml vegetable broth
• 200 ml whole milk
• 120 g grated cheddar
• ½ tsp Dijon mustard
• ¼ tsp black pepper

Method

1. Melt butter in a large saucepan over medium heat. Add onion and cook 6–8 minutes until soft without browning. Stir in garlic for 1 minute.
2. Add cauliflower and broth. Bring to a gentle boil, cover partially and simmer 15–20 minutes until the cauliflower is very tender.
3. Remove from heat. Blend carefully with an immersion blender until smooth, keeping the head submerged to avoid splashes.
4. Stir in milk and return to low heat until steaming. Remove from heat again and add cheddar a handful at a time, stirring until melted.
5. Stir in mustard and pepper. If too thick, add a little water. Taste before adding optional salt because broth and cheese vary.
6. Serve hot with a smooth texture. Avoid boiling after adding the cheese, which can make the soup grainy.
7. Cool in shallow containers and refrigerate within two hours for up to three days. Reheat gently, stirring, until hot throughout.

Cook the cauliflower until very tender

Firm florets leave small grainy pieces after blending. A fork should slide through the stems easily before you take the pan off the heat.

Blend safely

An immersion blender is convenient because the soup stays in the pan. Keep its head beneath the surface and turn it off before lifting it. If using a countertop blender, follow its hot-liquid instructions and work in small batches.

Add cheese off the heat

Grate the cheddar finely and stir it in a handful at a time. High heat can separate the cheese, so bring the soup back to serving temperature gently.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Serve hot with a smooth texture. Avoid boiling after adding the cheese, which can make the soup grainy.

How should I store leftovers?

Cool in shallow containers and refrigerate within two hours for up to three days. Reheat gently, stirring, until hot throughout.