Recipe: Cheesy Cauliflower Soup
Cheesy Cauliflower Soup is an easy cheesy soup that gets ready within an hour. It is so comforting, creamy and makes an excellent light meal with some bread on the side. We tend to crave for comforting soups during the cold season and that is when I think I make my instant pot overwork. If I have switched on the oven for some baking then I like to roast the cauliflower, onion, potato and garlic before making the soup. But equally love the instant pot version.
Sharing This Recipe With Foodies_Redoing Old Posts
I had posted this recipe on 20/09/2017 when I was participating in the Mega Blogging Marathon. For the Sept 2017, the theme was Protein Rich Dishes/Lentils. I took up the challenge of making vegetarian protein rich dishes.
Redoing this post with better photos, write up and sharing on 27/12/2024.
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More About Cheesy Cauliflower Soup
- Many recipes call for white sauce made from plain flour and milk. I have used potato which not only thickens the soup but adds nutritional value.
- You have the option to use milk or cream for the soup. Sometimes I use half and half. But mostly use milk as I am also using cheese.
- If you want to avoid cheese, then of course we can’t call it cheesy cauliflower soup. Having said that omit the cheese and add some cooked chicken or chickpeas to make it protein rich.
- Can make it on the stove top.
- Feel free to add other vegetables like carrots, beans, turnip, corn etc. However, the final colour of the soup will be different if you puree it.
- Ideal way to get kids and adults who hate cauliflower to enjoy the cruciferous.
Ingredients Required For Cheesy Cauliflower Soup
Cauliflower
We need about 250-300g cauliflower. Weigh it without the green stalks. Separate the florets. Make sure there are no worms. Soak the florets for a while in water to remove any dirt or worms. Strain out the water. Wash the florets in a colander. Need about 2 cups of the florets.
Potato
2 medium potatoes. Peel and cut them into cubes.
Celery
Need 1 stalk. Wash the stalk thoroughly to remove dirt. Slice it.
Garlic
Need 2-3 cloves. Depends on your taste. We love the soup a bit garlicky.
Onion
Peel and chop the onion into chunks. Can use red, white or yellow onion. Need one small onion or about ½ cup chopped.
Cheddar Cheese
For a nice cheese flavour, go for the strong or medium cheddar cheese. We will be using about ½ cup shredded cheese and some more cut into tiny cubes for topping. About a cup of cheddar cheese, diced has 33g of protein. I have used ½ cup for 2.
Milk/Cream
I have used normal dairy milk. You can replace it with cooking cream or use half and half. We need about 1 cup.
Stock
Any stock of your choice, need about 2-2½ cups. If you are cooking the soup on the stove top add that extra half cup.
Herbs
I have used dried rosemary. You can use any herb of your choice, fresh or dried. I feel rosemary goes well with cauliflower.
Salt
Add according to your taste.
Pepper
Best to use freshly cracked or crushed pepper corn.
Butter/ Olive Oil
With cauliflower, I like to use butter. You can easily replace it with olive oil or any oil of your choice.
Watch How To Make Cheesy Cauliflower Soup
INSTANT POT CHEESY CAULIFLOWER SOUP
Instant Pot Cheesy Cauliflower Soup is an easy cheesy soup that gets ready within an hour. It is so comforting, creamy and makes an excellent light meal with some bread on the side.
Ingredients
- 2 cups cauliflower florets approx.250g
- 2 medium potatoes peeled and diced
- 1 small onion chopped about ½ cup
- 1 stalk celery chopped
- ½ cup cheddar cheese grated
- 2-3 cloves of garlic peeled
- 2 cups stock or water
- 1 cup milk or cream
- 1 tbsp butter or olive oil
- ½ tsp salt
- 1 tsp rosemary dried
- ¼ tsp pepper powder
- ¼ cup cheddar cheese cut into tiny cubes
Instructions
- Switch on the Instant Pot to Saute mode.
- Heat 1 tbsp of olive oil or butter in the inner cooking pan. Allow the butter to melt if you are using any.
- Add onion and garlic and stir fry for about 1 minute.
- Add cauliflower, potatoes, celery, rosemary and salt.
- Mix well. Cover the Instant Pot but not tightly. Just place the lid over it.
- Allow the vegetables to 'sweat' for about 2-3 minutes, with the IP still on saute mode.
- Take the lid off.
- Add water or vegetable stock and the milk. Stir gently to mix. If you are using cream then add it later.
- Switch off the saute mode.
- Cover the Instant Pot properly with the lid. Make sure the valve is set to sealing setting.
- Switch on the Soup setting. Reduce the time to 7-10 minutes as this is a vegetable soup.
- Allow the soup to cook. When the cooking time is over, move the valve to venting side.
- Allow the pressure to reduce naturally.
- Open the lid of the Instant Pot.
- With a stick blender, blend the soup to a smooth consistency.
- Switch the Instant Pot to the Saute mode.
- This will allow the cauliflower soup to heat up.
- Add the grated cheddar cheese and cream if you are using any.
- Keep stirring the soup to melt the cheese.
- Add pepper powder. Mix well
- Cheesy Cauliflower Soup is ready.
- Spoon the soup into soup bowls.
- Add some cheddar cheese cubes and serve.
- Enjoy the soup with your favourite bread.
Notes
Add chicken or chickpeas for a more protein rich soup.
Add other vegetables like carrots, turnip, sweet potato, etc.
Can use any herbs of your choice, dried or fresh.
It serves 2 as a light meal and 4 as a starter.
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