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Cauliflower and White Cheddar Soup
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Cauliflower and White Cheddar Soup

Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 12 servings

Ingredients

  • 2 tbsp extra vrigin olive oil
  • 1/2 large onion, chopped
  • 2 carrots, chopped
  • 1/4 (.25) oz fresh thyme
  • 2 large heads of cauliflower, chopped into small florets (about 2 lbs EACH)
  • 2 large Idaho potatoes, peeled and chopped
  • 8-10 cups low sodium chicken broth
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 3 cups extra sharp white cheddar cheese, freshly grated (plus for more garnish)
  • chopped fresh chives, for taste (for garnish)

Instructions

PREP INSTRUCTIONS

  • Chop the onion, carrots, and fresh thyme, and set aside in a large bowl.
  • Chop the cauliflower and set aside in another large bowl (or two).*
  • Peel and chop potatoes, then set aside in a medium bowl.
  • Grate cheddar cheese and set aside in medium bowl. Keep cheese at room temperature (this makes it melt easier into the hot soup).
  • Finely chop chives and set aside in a small bowl.

COOKING INSTRUCTIONS

  • In a large Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and fresh thyme. Stir to coat, then let cook about 10 minutes, stirring occasionally, until onions are a little brown and starting to caramelize. You're trying to get good flavor here, so don't stir too often; let them brown.
  • Add the cauliflower florets to the Dutch oven in batches of 1-2 cups at a time.** Stir to coat then let brown a little bit, stirring only occasionally, before adding the next batch of florets. The onions will continue to brown, and that's okay. Adjust heat as needed so veggies brown, not burn.
  • After all the cauliflower has been added and has browned, add a splash of the chicken broth to deglaze the pan, scraping the bottom of the pot with a wooden spoon or spatula. You want all that flavor from the bottom of the pot going into the soup.
  • Add the chopped potatoes to the pot, then add the remaining chicken broth.
  • Add the salt and pepper to the pot, stirring carefully to ensure that all veggies are mostly covered by the broth.
  • Bring mixture to a boil, then reduce heat to low and cover. Simmer 25-30 minutes, or until cauliflower and potatoes are tender when pierced with a fork.
  • Remove the soup from the heat and turn off the stove. Let cool 10-15 miuntes.
  • Use a stick blender/immersion blender to blend the soup until thick and completely smooth.
  • Sprinkle the 3 cups grated cheese into the hot soup and stir until completely melted. Taste, then add additional salt and/or pepper, if needed.
  • Ladle a generous portion of soup into a bowl, then serve hot. Garnish with chopped chives, extra grated cheddar cheese, or a sprinkling of paprika.

Notes

*Chopping up cauliflower can be really messy. I like to line my kitchen counter with paper towels, then place the cutting board in the center of them. This way, the escaping bits of cauliflower are easily wrapped up in the towels and thrown away once you're done chopping. Trust me, it saves a lot of trouble cleaning later on!
**Don't add all the cauliflower to the pot at once, or else the florets will steam instead of brown. You're looking to build a lot of flavor by browning the cauliflower, so don't skip this step, however tempted you may be!