Best Cauliflower White Cheddar Soup Recipes

CAULIFLOWER AND WHITE CHEDDAR CHEESE SOUP

Steps:

• Cut cauliflower heads into florets.
• Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
• Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
• Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .

WHITE CHEDDAR CAULIFLOWER SOUP

Steps:

• Remove the outer leaves of the cauliflower and trim the stem. Cut the cauliflower into quarters, then separate into florets. Give everything a rough chop.
• Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic and continue to cook, stirring, until fragrant, 30 seconds more.
• Add the cauliflower, vegetable stock and 2 sprigs thyme and stir to combine. Continue cooking until the mixture reaches a simmer. Reduce the heat to medium low, cover and continue simmering, stirring occasionally, until the cauliflower is tender, 20 to 25 minutes. Remove the thyme sprigs.
• Meanwhile, spread a spoonful of ricotta over 24 crackers. Strip the leaves from the remaining thyme sprigs. Sprinkle each cracker with a few thyme leaves, a bit of flaked sea salt and a drizzle of honey. Set aside.
• Stir the almond milk into the soup and puree using an immersion blender until smooth. Stir in the Cheddar and season the soup with salt and pepper. Spoon into 24 tall shooter glasses. (Alternatively, distribute among 8 to 10 bowls.)
• Nestle the shooters in a bed of rock salt on a tray that has been heated in the microwave for 8 to 10 minutes, stirring every 2 minutes. Serve immediately with the garnished crackers on the side.

CAULIFLOWER WHITE CHEDDAR SOUP

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until tender, 5-8 minutes. Add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes. Add the stock, milk, nutmeg, and pepper and bring to a boil. Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.
• Remove 1 cup of cauliflower florets and set aside., Puree soup in blender or food processor until smooth. Return soup to pot and stir in the cheese and remaining cauliflower florets and adjust seasonings to taste.

ROASTED CAULIFLOWER AND AGED WHITE CHEDDAR SOUP

Steps:

• Preheat oven to 400 degrees. Toss cauliflower florets in 2 tablespoons oil, season with salt and pepper, and place on a baking sheet. Roast for 20 - 30 minutes, or until lightly golden brown.
• Heat 1 tablespoon oil in a large saucepan over medium heat, add the onion and sauté until tender, about 5 - 7 minutes.
• Add the garliic and thyme and sauté until fragrant, about 1 minute.
• Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
• Purée the soup until it reaches your desired consistency with a stick blender.
• Mix in the cheese, let it melt without bringing it to a boil again.
• Mix in the milk and season with salt and pepper.

SUZE PUREE OF CAULIFLOWER AND WHITE CHEDDAR SOUP

Steps:

• Sautee cauliflower, onion, leeks & celery in large pot with butter for about 10 minutes on medium-low heat, keep covered but stir frequently. Add flour & stir until well incorporated. Add vegetable stock & milk, bring to near boil then cover & simmer for 20 minutes until vegetables are soft. Puree in batches & return to pot, stir in grated cheddar until soup is smooth. Season with salt, pepper & a pinch of cayenne to desired flavour.

CAULIFLOWER AND WHITE CHEDDAR SOUP WITH DILL

Steps:

• Heat the oil in a large sauce pan.
• Add the onions and saute until tender, about 5 minutes.
• Add the garlic and saute until fragrant, about 1 minute.
• Add the chicken stock, milk, potato and cauliflower and bring to a boil.
• Cover and simmer until the cauliflower is tender, about 30 minutes.
• Remove from the heat and use an immersion blender to puree the soup.
• Add the cheddar cheese and stir until melted.
• Add the dill and stir.

CAULIFLOWER AND WHITE CHEDDAR SOUP WITH DILL

Steps:

• Heat the oil in a large sauce pan.
• Add the onions and saute until tender, about 5 minutes.
• Add the garlic and saute until fragrant, about 1 minute.
• Add the chicken stock, milk, potato and cauliflower and bring to a boil.
• Cover and simmer until the cauliflower is tender, about 30 minutes.
• Remove from the heat and use an immersion blender to puree the soup.
• Add the cheddar cheese and stir until melted.
• Add the dill and stir.

CAULIFLOWER & WHITE CHEDDAR SOUP

Steps:

• 1. Bring a large pot of salted water to a boil. Add half the cauliflower and cook until softened. Drain and set aside.
• 2. Add the butter to the same pan. Saute the onion and garlic until onions are softened. Pour in the chicken stock. Add the uncooked cauliflower to the pan. Add the nutmeg and cook until the cauliflower is tender.
• 3. Remove from heat. With an immersion blender or food processor process until smooth. Add back to pot and stir in the half and half and bring to a boil. Add the cheese and let it melt. Stir in the cooked cauliflower.
• 4. Taste and adjust for salt. Top with fresh cracked pepper to serve

WHITE CHEDDAR CAULIFLOWER SOUP

Steps:

• 1. Heat oil in large pot. Add the leeks and garlic and cook until leeks are softened about 5 minutes. Add the white wine and let most evaporate. Add 2 cups milk and water and bring to a boil. Add the cauliflower florets and cook until softened.
• 2. Mix the flour with the remaining 1/2 cup milk. Whisk into the soup and cook until thickened. Add the cheese and cook until it melts. Stir in the lemon juice. Season with salt and pepper.
• 3. Serve topped with sweet paprika