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

Preparing the Vegetables
Break 1 head cauliflower into florets and chop into small, bite-sized pieces for even cooking. Shred 1 carrot, chop ¼ cup celery, and finely dice 1 jalapeño pepper, removing seeds if you prefer less heat.

Building the Base
In a large pot over medium heat, melt 3 tablespoons butter. Add the chopped cauliflower, shredded carrot, chopped celery, and diced jalapeño, cooking for about 5–7 minutes until the vegetables begin to soften.

Making the Roux
Sprinkle 3 tablespoons all-purpose flour over the vegetables and stir well to coat. Cook for about 1–2 minutes, stirring constantly, to eliminate the raw flour taste.

Adding the Liquids
Gradually pour in 2 cups whole milk and 3 cups vegetable broth, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for about 8–10 minutes until the cauliflower is tender and the soup begins to thicken.

Seasoning the Soup
Stir in 1 teaspoon salt, 1 teaspoon black pepper, and 2 teaspoons hot sauce, mixing well. Adjust seasoning to taste if needed.

Finishing with Cheese
Reduce the heat to low and stir in 1 cup shredded cheddar cheese until melted and smooth, creating a creamy texture.

Serving
Serve hot, enjoying the rich, slightly spicy cauliflower cheddar soup as-is or with crusty bread on the side.