Creamy Cauliflower & Cheddar Soup with Garlic Croutons

Velvety cauliflower soup enriched with sharp cheddar, finished with crisp garlicky croutons (air fryer or oven) for the ultimate budget-friendly winter comfort.

Ingredients

• 2 tbsp olive oil (or butter)
• 1 large onion, finely chopped
• 4 garlic cloves, minced (plus 1 clove for croutons)
• 1 medium cauliflower (about 2 lb / 900g), cut into florets (stems peeled and chopped too)
• 1 medium potato, peeled and diced (about 200g) *(helps natural creaminess)*
• 4 cups (1 L) chicken or vegetable stock (or water + 2 tsp stock powder)
• 1 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional but excellent)
• 1 1/2 cups (150g) grated sharp cheddar
• 1/2 cup (125 ml) milk *(any kind; adds silkiness without needing cream)*
• 3 cups (about 90–120g) day-old bread, cut into 3/4-inch cubes
• 2 tbsp olive oil (or melted butter)
• 1 garlic clove, very finely minced (or 1/2 tsp garlic powder)
• Pinch of salt
• 1 tbsp chopped parsley (optional)

Method

• 1

  Step 1: Build the base

  Heat olive oil in a large pot over medium heat. Add onion and cook for 5–7 minutes until soft and sweet (not browned). Add the minced garlic and cook 30 seconds until fragrant.

• 2

  Step 2: Simmer the vegetables

  Add cauliflower, potato, stock, salt, pepper, and smoked paprika (if using). Bring to a boil, then reduce to a lively simmer. Cook 15–18 minutes, stirring occasionally, until cauliflower and potato are very tender (a knife should slide in with no resistance).

• 3

  Step 3: Blend until silky

  Turn off heat. Blend until smooth using a stick blender in the pot, or carefully transfer to a blender in batches (don’t fill above halfway; vent the lid). Blend until completely velvety—this is what makes it “creamy” without lots of dairy.

• 4

  Step 4: Melt in the cheddar (the right way)

  Return pot to low heat. Stir in milk and warm until steaming but not boiling. Add cheddar in small handfuls, stirring until each addition melts before adding more. Keep heat low to prevent grainy cheese.

• 5

  Step 5: Final seasoning

  Taste and adjust salt/pepper. If the soup is thicker than you like, loosen with a splash of hot water/stock to your preferred consistency.

• 6

  Step 6: Air fryer garlic croutons (best crunch)

  In a bowl, toss bread cubes with olive oil, minced garlic, and a pinch of salt until evenly coated. Air fry at **375°F / 190°C for 6–9 minutes**, shaking the basket halfway, until golden and crisp. (They’ll crisp more as they cool.)

• 7

  Step 7: Oven croutons (alternative)

  Toss bread as above, spread on a tray, and bake at **400°F / 200°C for 10–14 minutes**, tossing once, until golden and crunchy.

• 8

  Step 8: Serve

  Ladle soup into bowls. Top generously with croutons and parsley (if using). Finish with a crack of black pepper.

Tips

• **Cheddar melting tip (no graininess):** Keep the soup on *low* heat when adding cheese and add it gradually. Avoid boiling once cheese goes in.
• **Extra creamy without cream:** Blend longer than you think you need to—ultra-smooth blending makes a huge difference. The potato also boosts body.
• **Make it vegetarian:** Use vegetable stock.
• **No blender?** Simmer a few extra minutes until very soft, then mash thoroughly with a potato masher (it’ll be more rustic but still delicious).
• **Storage:** Refrigerate soup up to **4 days**. Reheat gently on low (don’t boil hard). Croutons keep **3–4 days** in an airtight container.
• **Serving ideas:** Add a side salad, or top with an extra pinch of smoked paprika or a little extra grated cheddar for a “melted cheese” vibe.

Nutrition (per serving, estimate)