Cauliflower-Cheddar Soup

Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 7 servings
Share This Recipe


2 tablespoons unsalted butter

1 small onion, chopped

2 cloves garlic, smashed

1 small head cauliflower, florets chopped

1 bay leaf

1 teaspoon chopped fresh rosemary

Kosher salt and freshly ground pepper

3 tablespoons all-purpose flour

4 cups low-sodium chicken broth

1 cup milk

1 1/2 cups grated white cheddar cheese

1 tablespoon dry sherry

Freshly grated nutmeg

Cheese straws, for serving


  1. Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.
  2. Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.
  3. Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.

Butternut Squash Soup

Cauliflower Soup

Cheesy Cauliflower Soup

French Onion Soup

Winter Squash Soup

Cream of Wild Mushroom Soup

Roasted Potato Leek Soup

Best-Ever Beer Cheese Soup