Cheesy Cauliflower Soup

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Creamy, cheesy cauliflower soup that's loaded with cheddar cheese. No flour is needed as a thickener for this soup, so it's gluten free!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Any

Keyword: cheesy cauliflower soup

Servings:

Calories: 426kcal

Author: Susan Pridmore

2 ½ pounds cauliflower, very coarsely chopped (10 - 12 cups when chopped up)
1 medium yellow onion, diced (about 2 cups)
4 tablespoons unsalted butter
3 cups vegetable broth
1 cup heavy cream
2 cups grated sharp cheddar cheese
2 tablespoons grated Parmesan cheese
2 teaspoons kosher salt or 1 teaspoon table salt
2 teaspoons Worcestershire sauce (Use Annie's Worcestershire sauce to keep this soup vegetarian)
½ teaspoon dried mustard powder
½ teaspoon dried oregano
¼ teaspoon dried red pepper flakes or to taste
1 teaspoon coarsely cracked black pepper
4 teaspoons Rosemary olive oil

In a large Dutch oven, or other heavy bottomed pot, melt the butter over medium heat, and add the coarsely chopped cauliflower and diced onion. Toss to coat, cover and cook until the cauliflower is tender, about 10 minutes.
Add the broth, and bring back to a simmer for 5 minutes. For a puréed texture, pile it all into a high-speed blender and purée. This shouldn't take more than 45 seconds.
Return the soup back to the pot.
Stir in the grated cheeses, salt, Worcestershire sauce, mustard powder, oregano and dried red flakes. Stir until the cheeses are melted into the soup. Correct for any seasoning.
Serve with a drizzle of Rosemary Olive Oil and coarsely cracked black pepper.