Cheesy Cauliflower Soup
Warm, creamy, and irresistibly cheesy, this Cheesy Cauliflower Soup is the ultimate comfort food with a healthy twist. Featuring tender cauliflower blended to silky perfection, this hearty soup is enriched with sharp cheddar and Parmesan for a rich, indulgent flavor. Aromatics like sautéed onion and garlic, plus a dash of paprika, add depth, while a velvety base of chicken broth and whole milk ties everything together. Perfect for a cozy weeknight dinner, this one-pot recipe is as easy as it is satisfying, ready in just 45 minutes from start to finish. Top each bowl with bright green onions for a pop of color and an extra layer of flavor. Gluten-free and vegetarian adaptations make it a versatile crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 1 head (about 2 pounds) cauliflower
- 3 tablespoons unsalted butter
- 1 medium (finely chopped) yellow onion
- 2 cloves (minced) garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 2 cups (shredded) sharp cheddar cheese
- 1 cup (grated) Parmesan cheese
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 0.25 teaspoon paprika
- 2 tablespoons (sliced, for garnish) green onions
Instructions
Wash the cauliflower, remove the leaves and tough stem, and cut it into florets.
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste.
Slowly add the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce to a simmer.
Add the cauliflower florets to the pot. Cover and cook for 15-20 minutes, or until the cauliflower is very tender.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully blend the soup in batches in a countertop blender and return it to the pot.
Stir in the milk, shredded cheddar cheese, and grated Parmesan cheese. Heat on low until the cheese is fully melted and the soup is creamy, about 5 minutes. Do not boil.
Season the soup with salt, black pepper, and paprika. Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with sliced green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 23.7 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1695 mg | 74% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.2 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 782 mg | 60% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1057 mg | 22% | |
*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.
