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.
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.
Tapioca Starch: If you don’t have tapioca starch, you can use 2 tablespoons cornstarch instead.
How to Freeze Cauliflower Cheese Soup:
Put the cooled soup in freezer-safe containers.
Label the outside with the date and contents.
Freeze for up to 6 months.
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.)
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.)