If you are looking for a new Fall soup to try, this Smoky Creamy Cauliflower Soup is so good! Loaded with rich, smoky, cheesy cauliflower flavor, it is a wonderful soup for a crisp Autumn day! My family loves cauliflower, and this soup is a great way to enjoy it!
Smoky Creamy Cauliflower Soup
I was wanting to make a cauliflower soup that even picky husbands (Paul) would like. I wanted to add cheese, but didn’t want to add too much, and the flavor had to be worth those extra calories.
Smoky Creamy Cauliflower Soup cooks quickly, and is perfect for a busy weeknight.
I like to use smoked Gouda cheese or smoked cheddar cheese. They are very creamy, and add the perfect amount of smoky flavor to compliment the cauliflower. This soup cooks in less than an hour and is perfect for a weeknight meal. Just pair it with some crusty bread and you are all set.
I am going to be making this Smoky Creamy Cauliflower Soup all through the Fall and Winter! It’s one of my my new favorites! I can picture us all by the fireplace enjoying the warmth or the flames, and each other’s company! Time just flies by too fast. I want to savor the time we have together, and when good food is part of that experience, life is indeed, good!
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This Smoky Creamy Cauliflower Soup is so rich and delicious! The smoky flavor isn't too strong, and the fresh cauliflower flavor shines through. This soup is true comfort food!
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 Yellow Onion, chopped
- 1 cup Celery, chopped
- 1 tsp Kosher Salt
- 1/8 tsp Nutmeg
- 1/2 tsp Black Pepper
- 5 Garlic Cloves, chopped
- 1 2lb Head of Cauliflower (about 4 cups) fresh or frozen
- 1/4 cup All Purpose Flour
- 3 cups Chicken or Vegetable Broth
- 1/2 cup Half and Half, or Heavy Cream, Milk, or Unsweetened Almond Milk
- 5 oz Smoked Gouda Cheese, shredded (about 1 1/4cup shredded)
Heat a 5 quart pot and add the olive oil and butter.
Add the onion and celery and sauté until almost translucent, stirring occasionally.
Add salt, pepper, nutmeg, garlic, and cauliflower. Sauté for a minute.
Sprinkle flour over vegetables and stir. The mixture will thick and become paste like. Just cook this a minute to cook the raw taste out of the flour.
Stir in the broth and bring to a simmer. Partially cover the pot and cook at a low simmer for about 15 minutes, until the cauliflower breaks apart easily with the spoon.
Remove from heat and use an immersion blender to puree the soup. If you don't have an immersion blender, transfer in batches to a blender or food processor to puree. Be careful of the hot contents! Then transfer pureed soup back to the pot.
Stir in the half and half and warm the soup back up.
Add the cheese and stir until melted. Take off of heat and serve immediately.
Resources to make Smoky Creamy Cauliflower Soup
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