Cheddar Cauliflower Soup
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.
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Recipe Information
Ingredients
- 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
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
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.
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.
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.
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.
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.
Divide the soup into bowls and garnish with chopped green onions, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.9 g | 265% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 7511 mg | 327% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 18.3 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1828 mg | 141% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2444 mg | 52% | |
*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.
