Print
Here's how to prepare a decadent beer cheese soup recipe with creamy cheddar cheese and mustard! Cheesy heaven in a bowl...

Cauliflower Cheddar Soup

Course Soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Calories per serving 449 kcal

Ingredients

  • 1 lb fresh cauliflower (450 g)
  • 2 handfuls cheddar cheese grated
  • 1 cup cream (240 ml)
  • 2 cups vegetable stock (480 ml), warm
  • ½ small onion
  • 3 medium garlic cloves
  • 1 tbsp unsalted butter
  • 3 tbsp fresh dill (or chives), chopped
  • pepper
  • salt

Instructions

  1. Peel the onion and garlic. Chop them all up finely. Add the butter to a large saucepan and place it over medium-high heat until melted. Then add the chopped garlic and onion.

  2. Stir and gently cook the onion and garlic for about 5 minutes until it starts to soften a little. In the meantime cut the cauliflower up into small bite-size florets and then add them to the onion in the pan also.
  3. Stir well. Bake the cauliflower and onion for 3 minutes. Then pour in the warm vegetable stock and the cream. Season with a good pinch of pepper and salt.
  4. Stir and bring the cauliflower soup to a light boil. Then turn the heat lower, cover the pan and simmer the soup for about 7 to 10 minutes until the cauliflower is nearly tender. Then sprinkle with the grated cheddar cheese.
  5. Stir the soup well and simmer for another 3 minutes until the cheese has melted entirely and the soup has thickened a little. Then add the freshly chopped dill (or chives).
  6. Stir and check the seasoning. Add extra pepper or salt to taste if necessary. I sometimes stir in extra butter or cream to make the soup even more creamier. Then take the pan off the heat and pour the soup into large bowls. Sprinkle with extra grated cheddar. Serve piping hot.
  7. Here's how to prepare a decadent beer cheese soup recipe with creamy cheddar cheese and mustard! Cheesy heaven in a bowl...