Cauliflower Cheese Soup Recipe with Beer

This Cauliflower Cheese Soup Recipe with Beer is creamy with a rich, complex flavor and has a ton of vegetables! It comes together in under an hour and rivals anything you’d get at a restaurant.

It comes as a surprise (actually more of a shock) to most people when I tell them that the food scene in Buffalo is actually pretty fabulous.

But I kid you not!

The gamut ranges from fish fries to roast beef on weck. Buffalo wings and chicken finger subs (which I literally can’t find anywhere else! Believe me, I’ve looked). Killer doughnuts and the best coffee ever, to name just a few Buffalo specialties.

One of mine and Mike’s top two restaurants when we lived in Buffalo was Pearl Street Grill and Brewery. My absolute favorite thing to get there was their beer cheese soup, which they make with smoked Gouda and their own ale.

There are almost no words for that soup.

Replicating it has been on my list of things to try for a while. However, I wanted to put a slightly different twist on it with the addition of cauliflower.

I’m even tempted to call it a “healthy” twist. Just remember though, healthy is a subjective thing, a “relative word”, as my mom likes to say, lol.

Cauliflower Cheese Soup Recipe with Beer

I did a quick online search to discover that the fabulous Mark Bittman already has a great version of cauliflower beer cheese soup. (I should have known because that man literally knows how to cook everything).

I appreciate the fact that there is no need to reinvent the wheel, so my recipe is largely adapted from Mark’s with just a couple significant differences.

Namely, he uses Cheddar and bacon, and I use smoked Gouda and hickory-smoked sea salt.

And I also add just a smidgen of Worcestershire sauce because I love it in nearly all things cheese-related!

Thanks to Mark and I, and most definitely Pearl Street Grill and Brewery, I’d say this soup is practically perfect.

Or at least my version of perfect, and might just hold the spot in my heart as favorite cheese soup. Don’t hold me to that though, it’s so hard to be a monogamous cheese soup lover!

How to Freeze Cauliflower Cheese Soup:

1. Put the cooled soup in freezer-safe containers. (Amazon has some great glass food storage containers!)
2. Label the outside with the date and contents.
3. Freeze for up to 6 months.
4. When you want to enjoy the soup, thaw it to room temperature. I either leave the soup out at room temperature overnight, or leave it in the fridge for 2 days.
5. Reheat the soup in a microwave-safe bowl, or in a saucepan on the stovetop until steaming, stirring occasionally. (Don’t let it come to a boil.)

More Delicious Recipes with Beer:

• Guinness Beef Stew
• Game Day Beer Chili
• Cheddar Dill Beer Bread
• Beer Braised Short Ribs

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Cauliflower Cheese Soup Recipe with Beer

This Cauliflower Cheese Soup Recipe with Beer is creamy with a rich, complex flavor and has a ton of vegetables! It comes together in under an hour and rivals anything you’d get at a restaurant.

5 from 1 vote

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Course: Soup

Cuisine: American

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 6 servings

Calories: 278kcal

Author: Faith Gorsky

Ingredients

• 2 tablespoons butter2 tablespoons butter
• 1 medium-large onion chopped1 medium-large onion chopped
• 1 large carrot diced1 large carrot diced
• 1 large stalk celery diced1 large stalk celery diced
• 2 large cloves garlic minced2 large cloves garlic minced
• 1 medium head cauliflower chopped into florets1 medium head cauliflower chopped into florets
• 3 cups ale3 cups ale
• 3 cups vegetable stock or chicken stock for deeper flavor3 cups vegetable stock or chicken stock for deeper flavor
• 1 bay leaf1 bay leaf
• 1 teaspoon Dijon mustard1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce use vegan Worcestershire to keep this dish vegetarian1 teaspoon Worcestershire sauce use vegan Worcestershire to keep this dish vegetarian
• 1 teaspoon hickory-smoked sea salt1 teaspoon hickory-smoked sea salt
• 1/4 teaspoon black pepper1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper or hot sauce (more or less to taste)1/8 teaspoon cayenne pepper or hot sauce (more or less to taste)
• 8 ounces smoked Gouda cheese shredded8 ounces smoked Gouda cheese shredded
• 3 tablespoons tapioca starch see Note3 tablespoons tapioca starch see Note

Optional Toppings:

• Croutons I used my Best Paleo Sandwich Bread to make homemade croutonsCroutons I used my Best Paleo Sandwich Bread to make homemade croutons
• Fresh scallions thinly slicedFresh scallions thinly sliced
• Black truffle oilBlack truffle oil
• Cracked black pepperCracked black pepper

US Customary - Metric

Instructions

• Add the butter, onion, carrot, and celery to a 5-quart pot over medium heat. Cook (uncovered) until the vegetables are softened and starting to caramelize in spots, about 8 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly.
• Stir in the cauliflower, ale, stock, bay leaf, Dijon mustard, Worcestershire sauce, black pepper, and cayenne pepper. Cover the pot and bring to a boil; turn the heat down slightly so it doesn’t boil over, and cook until the cauliflower is tender, about 15 to 20 minutes, stirring occasionally.
• Remove and discard the bay leaf. Carefully puree the soup using an immersion blender or in batches using a regular blender.
• Toss the Gouda and tapioca starch together in a bowl.
• Turn the heat on low under the soup and stir in the cheese a handful at a time until melted (don’t let it come up to a boil). Taste and add regular salt (not more hickory-smoked sea salt) to taste.
• Serve.

Helpful Tips

• Nutrition information for this recipe was calculated without the optional toppings.
• Recipe adapted from Mark Bittman’s recipe for Ale, Cheddar, and Cauliflower Soup.
• I used my Best Paleo Sandwich Bread recipe to make homemade croutons for topping this soup.
• Tapioca Starch: If you don’t have tapioca starch, you can use 2 tablespoons cornstarch instead.

How to Freeze Cauliflower Cheese Soup:

1. Put the cooled soup in freezer-safe containers.
2. Label the outside with the date and contents.
3. Freeze for up to 6 months.
4. When you want to enjoy the soup, thaw to room temperature. I either leave the soup out at room temperature overnight, or leave it in the fridge for 2 days.)
5. Reheat in a microwave-safe bowl, or in a saucepan on the stovetop until steaming, stirring occasionally. (Don’t let it come to a boil.)

Nutrition

Calories: 278kcal | Carbohydrates: 18g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 1266mg | Potassium: 449mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2325IU | Vitamin C: 49mg | Calcium: 302mg | Iron: 1mg

Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

Here are few more yummy cheese soup recipes to try…

Macaroni and Cheeseburger Vegetable Soup

Cream of Caramelized Onion and Cheese Chowder with Homemade Croutons

Smoky Cheese Bisque

This post was first published on An Edible Mosaic on April 1, 2016. I updated it with more information on September 25, 2020.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!