Cream of Cauliflower Cheese Soup
Indulge in the velvety decadence of Cream of Cauliflower Cheese Soup, a comforting dish that combines creamy textures with rich, cheesy flavors. This hearty soup begins with tender cauliflower florets simmered in a flavorful broth and blended to a luscious consistency. Enhanced with sharp cheddar and Parmesan cheeses, the recipe achieves an irresistible creaminess, complemented by a hint of nutmeg for subtle warmth. Sautéed onions and garlic form the aromatic base, while a touch of heavy cream elevates the dish to pure indulgence. Perfect for cozy evenings, this quick and easy soup is ready in just 45 minutes and pairs beautifully with crusty bread for dipping. Packed with wholesome ingredients, this recipe is a must-try for cheese lovers and comfort food enthusiasts alike!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 head (approximately 1.5 lbs) cauliflower
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1 cup heavy cream
- 2 cups, shredded sharp cheddar cheese
- 0.5 cup, grated Parmesan cheese
- 1 teaspoon, or to taste salt
- 0.5 teaspoons, or to taste black pepper
- 0.25 teaspoon (optional) nutmeg
- 2 tablespoons, chopped (optional, for garnish) chives or parsley
Instructions
Prepare the cauliflower by removing the leaves and cutting it into small florets. Rinse under cold water and set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes to create a roux. This will help thicken the soup.
Gradually add the chicken or vegetable broth, whisking as you go to prevent lumps. Bring the mixture to a gentle simmer.
Add the cauliflower florets to the pot. Cover and cook for 15-20 minutes, or until the cauliflower is tender when pierced with a fork.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy, then return it to the pot.
Reduce the heat to low and stir in the milk and heavy cream. Stir to combine.
Add the shredded cheddar cheese and Parmesan cheese, stirring until the cheeses are fully melted and the soup is smooth.
Season with salt, black pepper, and nutmeg (if using), adjusting to taste.
Ladle the soup into bowls and garnish with chopped chives or parsley if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 2095 mg | 91% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.4 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 649 mg | 50% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 721 mg | 15% | |
*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.
