Cream of Cauliflower and Cheddar Soup
Indulge in the ultimate comfort food with this Cream of Cauliflower and Cheddar Soup, a rich and velvety dish that’s perfect for cozy evenings or impressing guests. Made with a base of tender cauliflower simmered in a flavorful broth and blended to silky perfection, this soup boasts the creamy decadence of milk, heavy cream, and sharp cheddar cheese. The addition of sautéed onions, garlic, and a touch of paprika infuses every spoonful with layers of savory depth. Whether served as a light main course or an elegant appetizer, this hearty soup is ready in just 45 minutes and pairs beautifully with crusty bread or crackers. Don’t forget to finish it off with a sprinkle of fresh chives or green onions for a vibrant garnish! Perfect for vegetarians when made with vegetable broth, this recipe is a versatile and comforting way to warm up year-round.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 3 tablespoons Butter
- 1 medium, diced Onion
- 2 cloves, minced Garlic
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Milk
- 0.5 cup Heavy cream
- 2 cups, shredded Sharp cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional)
- 2 tablespoons, chopped Chives or green onions (for garnish)
Instructions
Cut the cauliflower into florets and rinse thoroughly under cool water. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onion and garlic mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
Add the cauliflower florets to the pot. Cover and simmer for 15-20 minutes, or until the cauliflower is tender and easily pierced with a fork.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the milk, heavy cream, shredded cheddar cheese, salt, black pepper, and paprika (if using). Cook over low heat, stirring frequently, until the cheese is fully melted and the soup is heated through.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped chives or green onions. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 8831 mg | 384% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 37.4 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 2209 mg | 170% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3374 mg | 72% | |
*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.
