Spring is sloooooowly making its way here, and I’m scooping up those first tender green spring veggies wherever I can find them, but in the meantime I have to give a shout-out to one of the hardy vegetables that I have relied upon All Winter Long, and that is my friend cauliflower. I’ve whipped it, I’ve tossed it with pasta, I’ve roasted it and I’ve covered it in blue cheese. I love it every which way, and as we ease ourselves slowly out of the melting snowbanks, I’m still warming us up on these not-quite-spring-like evenings with batches of cauliflower soup – in this case, made with beer and cheese and sprinkled with crispy breadcrumbs.
I start by cooking up a chopped onion in a little butter until it is soft, and then adding cauliflower florets, some beer and some chicken broth, and letting the whole thing simmer for about a half hour until everything is tender.
Then out comes my handy immersion blender (and if you don’t already have one, I highly recommend this one.
) And in the meantime, blending in your regular blender is just fine. When everything is smooth, add some cheese and simmer and stir until everything is warm and melted.
Now cook up some crispy breadcrumbs and scatter them on top of the soup along with a little parsley and pepper. And how good is this? I’ll let the Southern husband’s bowl speak for itself…
THAT good. Yay, cauliflower!!
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Cheddar Cauliflower Beer Soup
Prep Time: 10 minutes- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
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Pin RecipeDescription
Cauliflower, beer and cheese team up to make a hearty, creamy soup in this easy and quick recipe!
Ingredients
- 1 onion, peeled and chopped
- 2 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 1 head cauliflower, cut into florets
- 14 ounces chicken broth
- 12 ounces beer
- 2 cups shredded cheddar
- 1 slice bread, processed into breadcrumbs in your food processor
- 1 tablespoon olive oil
- salt and pepper
- Chopped parsley for garnish
Instructions
- Heat butter over medium heat in deep heavy saucepan. Add onions and Worcestershire and cook until tender, about 5 minutes.
- Add cauliflower, beer and broth, bring to a simmer and cook until cauliflower is tender about another 25 minutes.
- Meantime make breadcrumbs: heat oil in a small frying pan over medium high heat, add breadcrumbs and stir until golden. Add a pinch of salt and pepper and set aside.
- When cauliflower is very tender, puree mixture with an immersion or regular blender until smooth. Add cheese and stir over medium heat until melted.
- Season to taste with salt and pepper. Ladle into bowls, garnish with breadcrumbs, parsley and ground pepper and serve.
This sounds perfect for the cold weather! And everything is better with beer and cheese!
Truer words were never spoken! :)
I’ve only started adding beer into soups last year and LOVE it!!! this cheddar cauliflower beer soup looks amazing!!!!
Thanks Alice! Beer does add that little extra something that makes soups wonderful, right? :)
Cauliflower and cheese were pretty much MEANT for each other…and adding in beer just has to be a best thing.
Three great tastes that taste great together! :)