Cauliflower Cheddar Soup is one of those dishes you can enjoy all year round. I do tend to have seasonal favourites like this Potato, Leek & Pear Soup but there are a couple of recipes I keep on rotation and this Cauliflower Cheddar Soup is on that list.
Cauliflower Cheddar Soup: The Low-Down on Cauliflower
I’m sure you’ve noticed that cauliflower recipes are everywhere. Literally. All you need to do is search “Cauliflower Recipes” on Pinterest and hundreds of different recipes are going to pop up. There are many reasons for why that’s true but part of that is because cauliflower popularity has been building since back in 2008, which aligns with the rise of gluten-free eating.
Unlike other food trends like kale, cauliflower is here to stay. That’s no surprise when you think about the attributes of cauliflower that make it so appealing as a food prep item. Different from other vegetables, cauliflower is nearly tasteless and that makes it a wonderful substitute in a lot of recipes and can be easily adapted. Fried rice, lasagna noodles, pizza crust… you name it, you’ll find a recipe for it.
Cauliflower also has amazing health benefits. Not only is it an excellent source of vitamins and minerals, it is also high in fibre and a good source of antioxidants. Being gluten-free has aided in it’s popularity, as I mentioned before, and as a low-carb alternative, it’s no surprise that people want to use it. Personally, I love how long a head of cauliflower lasts in the fridge… Unfortunately, I’m not always quick to use those veggies so I appreciate that cauliflower sticks it out for me 😉
But What About Those Brown Spots?
Have you ever spent time going through all the cauliflower at the grocery store, trying to find that one head that is prestine and white? Then you know it’s almost impossible! But don’t freak out because those brown spots aren’t bad for you.
Oxidation is no friend to the cauliflower and its beautiful white florets. These spots are not harmful for you and won’t hurt you if eaten. But let’s be honest, it’s kind of alarming to see and a bit gross. Fortunately, these spots can be easily removed with a light scrap using a knife or using a vegetable peeler. Again, don’t freak out if you don’t get it all.
That said, look out for these three things: Large areas of black mold, mushy florets, a strong off-putting smell. At this point, you’ll want to toss that head in the green bin. Don’t let your cauliflower get to that point by understanding how to store or freeze it properly.
Let’s Make Cauliflower Cheddar Soup!
Put your measuring cup back in the cabinet because this recipe is so easy, you can eyeball the whole thing. Who doesn’t love that?!? The recipe below calls for an Instant Pot but you can just as easily make this on the stovetop or in a slow cooker and I’ve included those directions after the recipe.
Instant Pot Cauliflower Cheddar Soup (Stovetop/Slow Cooker)
- 1 Head Cauliflower, washed and broken into chunks The bigger, the better.
- 2 Large Potatos, washed and peeled Use your favourite type!
- 1 Large Yellow Onion, washed, skin removed, chopped in half
- Salt and Pepper
- 6-8 Cups Chicken Broth As needs to cover.
- 2 Cups Shredded Cheddar A mexican mix works great too!
- 1/2 Cup Table Cream You can use any type of cream depending on how thick you like it but milk would be too thin.
- Green Onions (Optional)
- Coarse Bread Crumbs or Croutons (Optional)
- Add your prepped cauliflower, potato and onion to your Instant Pot*
- Sprinkle with Salt and Pepper
- Cover vegetables with chicken broth. Use as much as needed but not more than barely covering.
- Put lid on Instant Pot and set to 8 mins. Because of the amount of liquid, it will take about 10-15 minutes for your IP to come up to pressure.
- Once done, quick release steam.
- Blend all the ingredients with an immersion blender. You can also blend it in batches and return to pot.
- Set your IP to sauté. Add your cheese and stir until melted. Turn off IP.
- Add cream. This really is to taste and preference. Some people don't add it at all, preferring a soupier-soup while others like the thick swirl of cream. It's really your choice!
- Stir and enjoy 🙂
- For an added burst of flavour, you can add chopped green onions and something crunchy - like bread crumbs or croutons - to the top.
Ta-Da! You’re all done and it really can’t get much simpler than that! My family loves this recipe and I hope yours does too. If you’re looking for other great Instant Pot recipes, check out my collection of Instant Pot Roundups that feature my favourites.
We’d love to know what you think so please leave a comment below when you’ve tried it out.