Description

This creamy and comforting Cauliflower Cheese Soup combines tender cauliflower with melted cheddar cheese and aromatic spices to create a rich, velvety soup perfect for a cozy meal. Enhanced with sautéed onions, fresh thyme, and a touch of smoked paprika and red pepper flakes, this dish offers a flavorful twist on a classic favorite, finished with optional crispy bacon crumbles and fresh herbs.

Ingredients

Scale

Main Ingredients

1 head cauliflower, cut into pieces
1/2 onion, diced
2 tablespoons olive oil
2 tablespoons salted butter
2 tablespoons all-purpose flour
2 teaspoons fresh thyme, minced
1 teaspoon black pepper
1/4 teaspoon celery salt
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
4 cups water
2 teaspoons chicken bouillon powder or two cubes chicken bouillon
1 cup milk
1 cup heavy cream
2 cups grated jack or cheddar cheese

Toppings (Optional)

Bacon crumbles
Grated cheese
Fresh thyme sprigs

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Instructions

Sauté Onion: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent and soft, about 5 minutes, developing the base flavor.
Add Butter, Flour, and Spices: Stir in the salted butter, then add the flour, black pepper, celery salt, paprika, red pepper flakes, and minced fresh thyme. Cook for 1 to 2 minutes, stirring constantly to brown the flour slightly and toast the spices, enhancing their aromas.
Incorporate Water: Gradually whisk in the 4 cups of water to the onion mixture to form a smooth base without lumps.
Simmer Cauliflower: Add the chicken bouillon powder or cubes along with the cauliflower florets. Increase heat to medium-high and bring to a gentle simmer. Let simmer for about 10 minutes until the cauliflower is tender and easily pierced with a fork.
Add Dairy: Whisk in the milk and heavy cream, continuing to cook until the soup returns to a gentle simmer, creating a creamy texture.
Break Down Cauliflower: Use a potato masher or whisk to gently mash the larger cauliflower pieces, giving the soup a thick and slightly chunky texture.
Incorporate Cheese: Gradually add the grated cheese in 1/2 cup increments, whisking constantly until fully melted and smoothly incorporated into the soup.
Thicken Soup (Optional): Continue cooking on low heat to further break down the cauliflower and thicken the soup to your desired consistency. Remember, the soup will thicken more as it cools.
Serve and Garnish: Ladle the soup into bowls and top with optional bacon crumbles, additional grated cheese, and fresh thyme sprigs for an extra burst of flavor and texture.

Notes

You can substitute chicken bouillon with vegetable bouillon for a vegetarian option, but note this will affect the overall flavor.
Adjust the red pepper flakes to control the soup’s spiciness according to your preference.
If you prefer a fully smooth texture, use an immersion blender after mashing the cauliflower instead of a potato masher.
The soup thickens upon cooling, so if serving later, you might need to reheat gently and add a splash of milk or water to loosen it.
For dairy-free versions, consider using non-dairy milk and vegan cheeses, though the texture and flavor will be different.