Earlier this week I was trying on jeans (0/5 stars, do not recommend) from the depths of my dresser to wear for a work thing, while Gwen sat on my bed keeping me company. As I stuffed myself into pair after pair trying to find one that fit (again, would.not.recommend!) Miss Sis cheered me on: “Mom, you look pretty!” “God job, Mommy!” Aaand I’ll officially never go clothes shopping without her ever again. Personal cheering sections, FTW! Today I’m cheering YOU on to try my Cheesy Cauliflower Soup. This dreamy, velvety soup recipe is like cheese sauce-topped vegetables in soup form and, best of all, there’s NO heavy cream required!
Cheesy Cauliflower Soup
A truck load of fresh vegetables including carrots, celery, onion, cauliflower, and sweet corn are simmered in a thickened broth made from both milk and chicken broth before freshly shredded cheddar cheese is stirred in for richness. I cannot tell you how decadent this soup tastes!
Thickened Two Ways
My cauliflower cheese soup is thickened two ways:
As written, this Cheesy Cauliflower Soup is meatless – use vegetable broth to keep it vegetarian – though if you’re looking to pump it up a bit, I have to admit that browned bacon, seared kielbasa, or diced ham steak would be stellar in here. As written though, you get ALL the benefits of eating your vegetables, in a cozy, satisfying way.
How to Make This Recipe
Start by sauting chopped carrots, celery, and shallot or onion in butter until tender, 8-10 minutes, seasoning with my homemade seasoned salt and pepper. Add freshly minced garlic then saute for another minute or two.
Tip: place a lid on the pot halfway through the cooking process to speed up softening the veggies!
Next sprinkle in gluten free flour (can use AP flour but the soup will not be GF) then stir and cook for 2 minutes.
Add chicken broth and milk to the pot then turn the heat up to bring the soup to a simmer. Once simmer, add chopped cauliflower then turn the heat down to medium-low and simmer until the cauliflower is very tender.
Note: cauliflower doesn’t get “soft” like a potato, so you want it at a point where it’s fall-apart-tender.
Once the cauliflower is tender, scoop 2 cups into a blender along with some broth then blend until smooth and velvety. If you have an immersion blender, you could use that instead.
Pour the blended soup back into the pot then stir in frozen sweet corn and shredded sharp cheddar cheese until smooth and velvety.
Decadent and delicious yet NO cream required. I hope you love this cozy, comforting cheesy soup recipe with a veggie-heavy twist – enjoy!
More Cozy Creamy Soups
Cheesy Taco Soup Italian Wedding Soup Creamy Wild Rice Mushroom Soup Green Chicken Enchilada Soup
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