Cheddar Cauliflower Soup

Nutriscore Rating: 59/100

Cozy up with a bowl of creamy cheddar cauliflower soup, the perfect comfort food that's as satisfying as it is simple to make. This rich, velvety soup starts with roasted cauliflower florets, seasoned and caramelized to golden perfection, creating a deep, nutty flavor base. Blended with sautéed onions, fragrant garlic, and a savory broth, each spoonful is elevated with the indulgent creaminess of heavy cream and sharp cheddar cheese. A hint of paprika adds warmth, while optional green onion garnish provides a pop of freshness. Ready in just 50 minutes, this hearty, low-carb soup is ideal for chilly evenings or an easy weeknight dinner. Whether you choose chicken or vegetable broth, this gluten-free recipe is endlessly adaptable and guaranteed to please.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 1 head cauliflower florets
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 2 tablespoons green onions, chopped (optional, for garnish)

📝 Instructions

7 steps

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Spread the cauliflower florets on the baking sheet, drizzle with 2 tablespoons of olive oil, and season with a pinch of salt and pepper. Roast in the preheated oven for 20–25 minutes, or until the cauliflower is golden and tender.

3. In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

4. Add the roasted cauliflower to the pot, then pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

5. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.

6. Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook the soup over low heat, stirring frequently, until the cheese is fully melted and the soup is warmed through. Taste and adjust seasoning as needed.

7. Divide the soup into bowls and garnish with chopped green onions, if desired. Serve hot and enjoy!

Nutrition Facts

1 serving (540.4g)

Calories		599
% Daily Value*
Total Fat		51.3 g	66%
	Saturated Fat	28.6 g	143%
	Polyunsaturated Fat	0.0 g
Cholesterol		141 mg	47%
Sodium		1766 mg	77%
Total Carbohydrate		14.6 g	5%
	Dietary Fiber	4.3 g	15%
	Total Sugars	5.4 g
Protein		19.5 g	39%
Vitamin D		0.4 mcg	2%
Calcium		456 mg	35%
Iron		1.6 mg	9%
Potassium		584 mg	12%

*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.

Source of Calories

Fat: 1854 cal (77.4%%)

Protein: 309 cal (12.9%%)

Carbs: 231 cal (9.7%%)