Cauliflower Cheddar Soup
Indulge in the creamy comfort of this Cauliflower Cheddar Soup, a soul-warming bowl of rich flavors and velvety textures that’s perfect for any season. This recipe combines tender cauliflower simmered in a flavorful base of sautéed onions, garlic, and chicken or vegetable stock, blended to perfection for a smooth and luscious consistency. A generous addition of sharp cheddar cheese and heavy cream creates the ultimate cheesy goodness, while a hint of paprika adds a subtle smoky depth. Ready in just 50 minutes, this one-pot wonder is ideal for busy weeknights or cozy gatherings. Top it off with fresh green onions or chives for a pop of color and serve it alongside crusty bread for a hearty, satisfying meal. Whether you're looking for a comforting vegetarian option or a versatile soup recipe, this Cauliflower Cheddar Soup is sure to become a new favorite!
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Recipe Information
Ingredients
- 1 large Cauliflower head
- 2 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 3 cloves Minced garlic
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground paprika
- 2 tablespoons Green onions or chives (optional, for garnish)
Instructions
Wash and cut the cauliflower into small florets, removing the thick stems.
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
Add the diced yellow onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Gradually pour in the chicken or vegetable stock, whisking to prevent lumps. Bring the mixture to a simmer.
Add the cauliflower florets to the pot. Reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the cauliflower is tender.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Stir in the heavy cream, shredded cheddar cheese, salt, ground black pepper, and paprika. Continue stirring until the cheese is fully melted and the soup is smooth. Adjust seasoning to taste if needed.
Remove the pot from heat and ladle the soup into bowls. Garnish with chopped green onions or chives, if desired.
Serve warm with crusty bread or crackers for a perfect meal!
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 110.9 g | 554% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 7594 mg | 330% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 23.8 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1851 mg | 142% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2386 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
