Blend the soup: Once the cauliflower is cooked, use an immersion blender to blend the soup directly in the pot until it’s smooth and creamy. Alternatively, you can carefully transfer the soup to a blender in batches. Be cautious, as the soup will be hot.
Add the cheese and cream: After blending, return the soup to low heat and stir in the shredded cheddar cheese until it melts and the soup becomes extra creamy. Pour in the heavy cream (or coconut milk for a dairy-free option), and stir until well combined.
Season to taste: Taste the soup and adjust the seasoning with salt, pepper, and a squeeze of lemon juice for extra brightness, if desired. If the soup is too thick, you can add more broth or water to reach your preferred consistency.
Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or chives. Serve hot with a side of crusty bread for dipping, and enjoy!
Tips for Serving and Storing:
Serving: This creamy soup is perfect on its own or served alongside a fresh salad, grilled cheese sandwich, or crackers for added crunch. For a richer flavor, top each bowl with additional shredded cheese or a dollop of sour cream.
Storing: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed to thin it out. You can also freeze this soup for up to 3 months—just make sure to let it cool completely before freezing, and reheat on the stove when ready to serve.
Variants:
Spicy Cheddar Cauliflower Soup: Increase the amount of cayenne pepper or add chopped fresh chilies (like jalapeños or serranos) for an extra spicy kick.
Cauliflower and Broccoli Cheddar Soup: For added color and texture, blend in some steamed broccoli along with the cauliflower. It will complement the cheese and spices beautifully.
Vegan Cheddar Cauliflower Soup: To make this soup vegan, simply use plant-based cheese and coconut milk (or another non-dairy milk) instead of heavy cream. Ensure the broth is also vegetable-based.
Cauliflower Bacon Cheddar Soup: For a meaty twist, fry some crispy bacon and crumble it into the soup after blending. The smoky bacon pairs wonderfully with the creamy cheddar.
FAQ:
Can I make this soup ahead of time? Yes, this soup can be made in advance and stored in the refrigerator for up to 3 days. The flavors continue to develop over time, making it even more delicious the next day.
Can I use frozen cauliflower instead of fresh? Absolutely! Frozen cauliflower works well in this recipe and can be a great time-saver. Just make sure to thaw it before using, or you can cook it directly from frozen—just adjust the cooking time if needed.
How can I adjust the spice level? If you prefer a milder soup, reduce or omit the cayenne pepper and smoked paprika. For extra heat, add more cayenne or even some fresh chopped chili peppers.
Can I substitute the cheese? If you’re not a fan of cheddar cheese, you can swap it with another cheese that melts well, such as Gruyère, Gouda, or even a sharp Parmesan. Just keep in mind that the flavor will be slightly different.
What if I don’t have an immersion blender? No problem! You can transfer the soup in batches to a regular blender to puree it. Just be sure to let the soup cool slightly before blending to avoid splattering.
This Creamy Cheddar Cauliflower Soup with a hint of spice is the perfect balance of comforting creaminess and bold, flavorful heat. Whether you’re cozying up for a quiet evening at home or looking for a new addition to your soup repertoire, this recipe is sure to please.
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