Cauliflower Cheese & Beer Soup

Cauliflower Cheese and Beer Soup

Cauliflower Cheese and Beer Soup

I have made cauliflower soup many times and I’ve made cheese and beer soup several times, and plain cheddar cheese soup as well. The other night it was cold here and I wanted soup again.  I’ve already made one batch of vegetable soup from Thanksgiving’s turkey. But I wanted something heartier this time. I spotted the cauliflower in the fridge but I as pulled the Cheddar cheese out, I remembered a beer and cheese soup I’d made at some point so I decided to combine them. I also stole the idea of adding some blanched carrots and celery from the Simon Pearce Vermont Cheddar Soup I’ve made a few times. They add a nice little crunchiness to the soup and go just as well with this cauliflower cheese and beer soup as they do with the plain Cheddar soup I linked to.

If you don’t have an immersion blender, consider getting one. I use mine all the time making soup like this. It’s much easier (and safer!) than trying to blend hot soup in a blender.

Cauliflower Cheese and Beer Soup

  • 1 head cauliflower, trimmed and broken into chunks
  • 1/2 a white or yellow onion, diced
  • 2 stalks celery, diced (divided)
  • 1 carrot, peeled and grated or minced
  • 1 clove garlic, minced
  • 1 Tablespoons butter
  • 4 cups chicken or vegetable stock
  • 12 ounces beer (I used an IPA)
  • 1 teaspoon dry mustard
  • 8 ounces grated Cheddar cheese
  • 1 cup half and half (optional)
  • salt and pepper to taste

Bring a bit of water to boil in a soup pot and simmer half the celery and the grated carrot for 3 minutes, then remove and place in some ice water. Reserve the water you simmered the vegetables in to use as part of the broth later.

Heat the butter over medium heat and saute the onion, the rest of the celery and the garlic a few minutes, stirring, then add the broken up cauliflower and cook another few minutes, stirring,

Add 4 cups broth and simmer until the vegetables are soft. Puree with an immersion blender, then add the beer and dry mustard. Bring to a simmer and cook 5 minutes to blend the flavors. Remove from the heat and stir in the grated cheese and then the half and half, if using. Taste and add salt and pepper if needed.