Cheesy Cauliflower Cheddar Soup Recipe

This bowl of soup is comfort. If you like cauliflower and cheese, you'll love this cheesy cauliflower cheddar soup. This hearty winter warmer can be made in under an hour for lunch or dinner. Annabelle Randles makes a velvety soup with cauliflower and sharp cheddar cheese, serving it with croutons and fresh thyme.

2 tablespoons olive oil 1 cup finely chopped onion 2 grated garlic cloves 1 large head of cauliflower (about 1 ¾ pound) trimmed and cut into small florets 1 cup potato, cubed (5.3 ounces or 1 medium) 4 cups vegetable stock 2 cups freshly grated extra-sharp cheddar Salt and pepper to taste Leaves from 8 thyme sprigs Croutons



Over medium heat, bring the oil to a temperature in a large pot. When the onion is ready, add it to the pan and cook it for about six minutes, stirring it occasionally. 

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The garlic should be added and cooked for one minute. The cauliflower, potato, and stock should be added. 

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Bring the mixture to a boil, then immediately reduce the heat to a simmer and cover it. Continue cooking for approximately half an hour, or until the cauliflower and potato are tender. 

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The soup should be liquidized with a handheld blender until it is completely smooth. The heat should be turned off. 

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Make sure that all of the cheddar cheese has melted before adding it to the soup and stirring it. 

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Add salt and pepper to taste, and season to taste. The dish should be served with croutons and fresh thyme leaves on top.

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