Cauliflower White Cheddar Soup
Warm up your table with this velvety Cauliflower White Cheddar Soup, a creamy, flavor-packed dish that’s perfect for cozy nights and gourmet gatherings alike. Roasted cauliflower lends a rich, nutty depth to the soup, enhanced by the aromatic blend of sautéed onions and garlic. A creamy base of chicken or vegetable broth is elevated with hints of heavy cream and the bold, tangy sharpness of white cheddar, melted to perfection. This easy-to-make soup is ready in under an hour and is ideal for a hearty appetizer or a light main course. Garnish with fresh thyme for a fragrant finish and enjoy a bowl of this soul-warming comfort food. Perfect for fall evenings or a simple meal that feels indulgent, this cauliflower soup is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 4 cups Chicken or vegetable broth
- 0.5 cup Heavy cream
- 2 cups White cheddar cheese, shredded
- 1 teaspoon Fresh thyme leaves (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Cut the cauliflower into florets and spread them on a large baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Toss to coat evenly.
Roast the cauliflower in the oven for 25-30 minutes, flipping halfway through, until golden and tender.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour the chicken or vegetable broth into the pot and bring it to a simmer. Add the roasted cauliflower to the pot.
Simmer the mixture for 10 minutes to allow the flavors to meld together.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a blender in batches, then return it to the pot.
Stir in the heavy cream and 1/2 teaspoon of salt, adjusting seasoning to taste.
Gradually add the shredded white cheddar cheese, one handful at a time, stirring constantly to ensure it melts completely and doesn’t clump.
Serve the soup warm, garnished with fresh thyme leaves if desired. Enjoy!
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 8202 mg | 357% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 18.6 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1825 mg | 140% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2392 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.
