Cauliflower Soup with Beer and Cheddar Cheese

Yes, you heard right. Beer and Cheddar. When you hear that combination, one might immediately think of Wisconsin. I am cool with that. Beer and cheese is  a great combination, however you place it.  I have made a couple of dishes using beer and cheese (soup) (appetizer) in the past, and they were really delicious, so I thought I would take something seasonal, in this case, cauliflower, and turn it into a soup. After all, it is soup season in Wisconsin. The weather has been in the 40’s and 50’s, overcast, and just pretty ugly, which screams soup, in my opinion.

Cauliflower Soup with Cheddar Cheese and Beer

This soup is really easy to make, and has a nice richness that keep you comfy on a gloomy day.


  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 1 bulb of roasted garlic (1 tbsp olive oil, course salt, foil)
  • 1/4 cup of all purpose flour
  • generous pinch of salt
  • generous pinch of black pepper
  • 1 head of cauliflower, cut into florets, stem removed
  • 1 cup of sharp cheddar cheese, shredded
  • 2 cups of milk
  • 2 cups of chicken stock
  • 1/4 cup of heavy cream (optional)
  • 12 oz beer
  • 1 tbsp of thyme
  • large bread cubes
  • olive oil

Begin by warming your soup pan. Melt the butter, and add in your onion. Cook until the onion softens and begins to turn color. Add in the bulbs of roasted garlic, and with your cooking utensil, mash into the onion and butter. Continue to cook for a few more minutes. Add in the flour, salt, and pepper, and mix well. Cook another few minutes, making sure all of the flour gets incorporated.  Add in your stock, milk, beer, and cream. Mix well, and lower the heat to low. Add in the cauliflower florets, and cook until the cauliflower becomes nice and tender, about 30 minutes.

During this time, toss the bread cubes with about 2 tablespoons of olive oil. Add the thyme to the mix. Preheat your oven to 350 degrees and add the cubes to a baking sheet. Cook until golden brown, roughly 15 minutes. Remove and let cool.

Now that the cauliflower is tender. You are going to add this soup to a blender, and break down the cauliflower. Do this in batches. I typically do two batches, placing the first batch in another bowl, then do a final transfer back to the soup pot. You have options now when using the blender. You can go with a full blown smoothness, or you can keep a bit of the cauliflower for texture, which is what I prefer. Keep in mind that when you are using a blender with hot ingredients inside, to use a towel over the top as pressure will quickly build up. You want the soup to stay in the blender, and not all over your kitchen. Pulse a few times, then transfer to the bowl, repeat, and and everything back to the soup pot.

Bring the soup back to temperature, then add the cheddar cheese. Cook on low until the cheese is nice and smooth. Ladle into your soup bowls and top with the thyme croutons. Smooth and rich, with a nice scent of beer. This is truly a wonderful soup that will get your guests talking. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Cauliflower Soup with Beer and Cheddar Cheese”

  1. Recently made this soup and it was delicious! Only changes I made – replaced roasted garlic with 2 cloves of garlic, minced (didn’t have a whole head of garlic), replaced the cream with 1/2 & 1/2, and mashed the cauliflower with a potato masher instead of using the blender. Thank you for an appealing and flavorsome recipe!

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