Cheesy Cauliflower Soup with Roasted Cashew Nuts
Dive into a bowl of comfort with this Cheesy Cauliflower Soup with Roasted Cashew Nuts, a rich and velvety blend of roasted cauliflower, sharp cheddar cheese, and aromatic seasonings. This hearty soup is made even more irresistible with a finishing touch of toasted cashew nuts for a satisfyingly nutty crunch. Perfect as a soul-warming weeknight dinner or an impressive starter, this recipe combines the creamy goodness of heavy cream with the subtle kick of paprika, all brought together in under an hour. Garnished with fresh chives, this nutrient-packed soup is a crowd-pleaser that's as nourishing as it is indulgent. Whether you're embracing cozy nights in or elevating your soup game, this dish delivers on flavor, texture, and indulgence.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 2 cups, shredded Sharp cheddar cheese
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup, roasted Cashew nuts
- 2 tablespoons, chopped (optional for garnish) Chives
Instructions
Preheat your oven to 375°F (190°C).
Separate the cauliflower into small florets, rinse well, and pat dry.
Toss the cauliflower florets with 2 tablespoons of olive oil and spread them evenly on a baking sheet.
Roast the cauliflower in the oven for 20 minutes, turning halfway through, until golden brown and tender. Set aside to cool slightly.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the roasted cauliflower to the pot and pour in the vegetable broth. Bring everything to a simmer and let cook for 10 minutes.
Using an immersion blender (or working in batches with a regular blender), blend the soup until velvety and smooth.
Return the blended soup to the pot and stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook over low heat until the cheese is fully melted and the soup is heated through, stirring frequently.
Taste and adjust seasoning as needed.
In a small dry skillet, toast the roasted cashew nuts over medium heat for 2-3 minutes to enhance their flavor, stirring frequently to avoid burning.
Ladle the soup into bowls and top each serving with a sprinkle of roasted cashew nuts and a garnish of chopped chives, if desired.
Serve hot and enjoy this cozy, cheesy delight!
Nutrition Facts
Calories |
3140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.8 g | 315% | |
| Saturated Fat | 122.1 g | 610% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 7634 mg | 332% | |
| Total Carbohydrate | 139.0 g | 51% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 36.8 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1982 mg | 152% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4288 mg | 91% | |
*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.
