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Cheesy Cauliflower Soup Recipe with Beer
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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.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 278kcal

Ingredients

Optional Toppings:

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.

Notes

  • 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