Cheesy Cauliflower Soup

Gluten-free cheesy cauliflower soup with tender cauliflower, sweet corn, and sharp cheddar cheese. This creamy soup is made with carrots, celery, garlic, and milk for a rich, flavorful base. Perfect for weeknight dinners, cozy lunches, or as a hearty starter. Dairy-free and vegetarian options can be made using plant-based milk and cheese alternatives.

Ingredients

• 4 tablespoons butter
• 1 cup thinly sliced carrots
• 1 rib celery, thinly sliced
• 1 large shallot or small onion, chopped
• Homemade seasoned salt and pepper, to taste
• 3 cloves garlic, pressed or minced
• 1/4 cup gluten-free flour (or all-purpose if not gluten-free)
• 3 cups chicken broth
• 2 cups milk (any kind)
• 1 head cauliflower, chopped into bite-sized florets
• 1 1/2 cups sweet corn
• 8 oz freshly shredded sharp cheddar cheese

---

Directions

1. Sauté Vegetables: Melt butter in a large soup pot over medium heat. Add carrots, celery, and shallot/onion. Season with salt and pepper and sauté until tender, 8–10 minutes. Cover partially with a lid halfway through to speed up softening. Add garlic and sauté for 1 minute until fragrant.
2. Make the Base: Sprinkle in flour and stir for 2 minutes to cook. Slowly pour in chicken broth while stirring to prevent lumps. Add milk and increase heat to high to bring the soup to a gentle simmer.
3. Cook Cauliflower: Add cauliflower florets, reduce heat to medium-low, and simmer until very tender, about 10–12 minutes.
4. Blend Soup: Scoop 2 cups of cauliflower and some broth into a blender. Blend until very smooth, carefully allowing steam to escape. Return blended soup to the pot.
5. Add Corn and Cheese: Stir in sweet corn. Turn off the heat and add shredded cheddar in two batches, stirring until smooth before adding the second batch.
6. Finish and Serve: Taste and adjust seasoning as needed. Let soup sit for 10 minutes to thicken slightly, then serve warm.

---

Tips

• For a smoother soup, blend more cauliflower or use an immersion blender directly in the pot.
• Adjust thickness by adding more milk or broth as needed.
• Season gradually, tasting after adding cheese to prevent over-salting.
• To soften vegetables faster, cover the pot while sautéing.

Variations and Substitutions

• Cheese: Swap sharp cheddar with Gruyère, Monterey Jack, or dairy-free cheese.
• Milk: Use almond, oat, or soy milk for a dairy-free option.
• Broth: Vegetable broth can replace chicken broth for a vegetarian version.
• Extra Veggies: Add broccoli, leeks, or potatoes for added flavor and texture.
• Spices: Add paprika, cayenne, or nutmeg for a subtle kick.

FAQs

Can I make this soup ahead of time?
Yes, store in the refrigerator for up to 3 days and reheat gently on the stove.

Can I freeze this soup?
Yes, freeze in an airtight container for up to 2 months. Reheat slowly on the stove, stirring occasionally.

Is this soup gluten-free?
Yes, if you use gluten-free flour. All other ingredients are naturally gluten-free.

Serving Suggestions

• Serve with crusty gluten-free bread or a side salad.
• Top with extra shredded cheese, crispy bacon, or green onions for garnish.
• Pair with a grilled sandwich or wrap for a complete meal.
• Enjoy as a warm appetizer or hearty main dish.

Why You’ll Love This Recipe

• Creamy, cheesy, and comforting with tender cauliflower and sweet corn.
• Easy to make and fully customizable for dietary preferences.
• Gluten-free and adaptable for dairy-free diets.
• Perfect for weeknight dinners, lunch, or cozy meals during colder months.