There is a recently developed tradition in our house called Soup Sunday. Soups are a fabulous way to cut calories but pack in filling flavor. So for a few months I have integrated Soup Sunday into our weekly meals. I look forward to Soup Sunday every week. A warm bowl of soup with a piece of bread or a roll is just heavenly.
I know a soup recipe is crazy good when Samuel asks for it to be added to the regular Sunday rotation. This creamy cauliflower soup met my guinea pig’s standards because it was immediately requested to be put in rotation upon tasting it. Now I have a confession to make. I don’t like cauliflower. Well, I should say I didn’t like cauliflower. Until I met this creamy, dreamy soup.
As a vegetarian, I am probably considered a very picky eater. I don’t enjoy a lot of vegetables, and cauliflower had always been one of those. I have tried a battered and fried floret, and it was just OK. I’ve tried cauliflower and cheese, and it was never my thing. But this soup. This. Soup. It is so above everything I thought it would be. I went into this recipe with low expectations. I was blow away with how tasty it was. It is also so simple to make and requires very little prep. So if you don’t happen to enjoy cauliflower, I think this may be what turns that around for you like it did me.
The first part of this recipe requires you to make a roux. I strongly recommend using real butter and flour to make this. However, I have heard you can use cornstarch, but I have never attempted this. So, if you feel comfortable making a roux differently, go for it! After the roux comes together, approximately 2 minutes, you add in all the other ingredients except for the seasonings and cheese. Then, you bring the ingredients to a boil. Once it starts boiling, reduce the heat, cover, and simmer for about 20 minutes. So easy and maintenance free. I chose to use frozen cauliflower for this recipe, so it was even less prep work. If you decide to use fresh cauliflower, you will just need to cut the cauliflower florets before starting the roux.
After simmering the soup, take it off the heat and blend it with an immersion blender, food processor, or blender. I opted for a blender this time (an immersion blender is on my Christmas list so hint, hint Santa Samuel). I ladled the soup into my blender in small batches to make sure it was a smooth consistency. Then, I poured the pureed soup into another pot. I know this seems like a lot of work, but it really isn’t. It is so worth it to get a smooth soup. After you puree all the soup, mix in the shredded pepper jack cheese, salt, and pepper. Pepper jack gives it a creamy consistency and adds in some additional flavors. I preach this heavily: shred your own cheese. Block cheese melts beautifully, and pre-shredded cheeses do not melt even close to that. If you want smooth soup, shred your own cheese.
Now that is a nice bowl… of soup. That’s a nice bowl of soup. You will be surprised how much flavor is packed into this bowl. It is so amazingly delicious I was in shock. And there is a bonus to this soup: the leftovers. The leftovers (if you have any) are incredible. It’s like the flavors of the soup get together and have a party overnight. It’s almost better the second day, that’s how good this is. I ate it for lunch twice this week, and it was unbelievable. I truly believe that non-cauliflower fans will enjoy this. I am a new cauliflower convert, and I will definitely experiment more with this vegetable! But for now, I will dream of this soup until the next time.
Creamy Cauliflower Soup
Total calories: 676
Servings: 4 generous bowls
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 ½ lbs cauliflower chopped florets (frozen or fresh)
- 1/2 cup chopped white onion
- ½ cup shredded pepper jack cheese
- 1 ½ tsp minced garlic
- 4 cups vegetable broth
- salt and pepper to taste
- In a medium or large saucepan, melt the butter on low heat. This will be the beginning of your roux. Add the flour and stir about 2 minutes. The flour should mix with the butter and turn a nice golden color. Roux should be smooth with no lumps of flour.
- Add the vegetable broth, onions, and cauliflower. Bring to a boil. Once it starts to boil, cover and simmer over medium-low heat until the vegetables are soft (approximately 20 minutes).
- When vegetables are tender, puree with a blender, food processor, or immersion blender until soup is completely smooth. Stir in the pepper jack until completely melted. Add salt and pepper to taste and enjoy! We paired the soup with a hearty roll as a meal.
I used frozen cauliflower for this recipe. I had two 1lb bags, so I used a bag and a half of cauliflower. The soup wasn’t too thick, but it was smooth and creamy. I will use the same amount next time as well and put the unused cauliflower in a zip lock bag and keep it in the freezer. I also served this with a roll. We had a telera rolls with the soup. Any hearty roll would go great for dipping in the soup!
I had to turn my stove up to high in order to boil because of the frozen cauliflower. I used a blender to puree the soup smooth. I ladled the hot soup into a blender in small batches. I put the pureed soup into another pot and repeated this until all the soup was pureed. This took some time, and made an extra pot to clean, but it worked fabulously and the soup was smooth and delicious. I also used block cheese and shredded it myself. Pre-shredded cheeses do not melt the same, so it is best to use block cheese and manually shred it so it melts better.
4 cups chicken broth for 4 cups vegetable broth