Cauliflower Kick Cheddar Soup

Cauliflower and fresh vegetables with a cheddar roux for a creamy and spicy soup with jalapeno and hot sauce.

This soup recipe is a creamy, cheesy, and slightly spicy delight. The tender cauliflower florets, shredded carrot, celery, and diced jalapeno are simmered in a vegetable broth until tender, creating a flavorful base. The soup is then thickened with a roux made from butter, flour, and whole milk, before the addition of shredded cheddar cheese and hot sauce. The result is a smooth and rich soup with a delicious kick that will warm you up on a chilly day.

Servings

4-6

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Fresh
1 head cauliflower, broken into florets and chopped
1 carrot, shredded
¼ cup celery, chopped
1 jalapeño pepper, finely diced

Packaged
1 cup cheddar cheese, shredded
2 cups whole milk
3 cups vegetable broth
3 tablespoons all-purpose flour
3 tablespoons butter

Seasoning
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons hot sauce

Preparation

  • Break the cauliflower into small florets and chop into bite-sized pieces for faster cooking.
  • Shred the carrot, finely chop the celery, and dice the jalapeño.
  • Shred the cheddar cheese if not pre-shredded.
  • Measure out the milk, broth, butter, and flour so everything is ready to go.

Cooking

  • In a Dutch oven or stockpot over medium-high heat, combine the cauliflower, carrot, celery, jalapeño, and broth.
  • Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 12–15 minutes, until the vegetables are fork-tender.
  • Meanwhile, in a separate saucepan over medium heat, melt the butter.
  • Whisk in the flour, salt, and pepper, cooking for 1–2 minutes to form a smooth roux and remove the raw flour taste.
  • Slowly whisk in the milk and increase heat slightly.
  • Cook for 2–3 minutes, whisking constantly, until the mixture thickens and lightly coats the back of a spoon.
  • Reduce heat to low and stir in the cheddar cheese and hot sauce until fully melted and smooth.
  • Pour the cheese sauce into the pot with the vegetables.
  • Stir well and simmer together for 8–10 minutes, allowing the soup to thicken and flavors to meld.
  • Taste and adjust seasoning if needed.

Serving

  • Ladle the soup into bowls while hot and creamy.
  • Garnish with extra cheddar, chopped herbs, or additional hot sauce if desired.
  • Serve immediately with crusty bread or crackers.