Cream of Cauliflower Soup with Gruyere Cheese
Indulge in the velvety, comforting flavors of Cream of Cauliflower Soup with Gruyere Cheese, a warming dish perfect for cozy evenings or elegant entertaining. This creamy, luxurious soup starts with tender cauliflower florets simmered in a savory broth, blended to silky perfection and enriched with a touch of whole milk and heavy cream for added decadence. The star ingredient, shredded Gruyere cheese, melts seamlessly into the soup, bringing a nutty, buttery depth that’s simply irresistible. Aromatic notes of garlic, onion, bay leaf, and thyme elevate the flavor profile, while a sprinkle of fresh parsley adds a vibrant finish. Ready in just 45 minutes, this satisfying soup is ideal as a starter or a meal when paired with crusty bread or crispy croutons. Whether you’re seeking ultimate comfort food or a refined dining experience, this cauliflower and Gruyere cheese soup strikes the perfect balance of elegance and ease.
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Recipe Information
Ingredients
- 1 head cauliflower
- 3 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 piece bay leaf
- 2 sprigs fresh thyme
- 1 cup, shredded Gruyere cheese
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons chopped parsley (optional)
Instructions
Prepare the cauliflower by removing the outer leaves and cutting it into small florets. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic to the pot and sauté for an additional minute, until fragrant.
Sprinkle the flour over the onion and garlic mixture and stir well to create a roux. Cook for 1-2 minutes, stirring constantly to avoid burning.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Increase the heat to medium-high and bring to a simmer.
Add the cauliflower florets, bay leaf, and thyme sprigs to the pot. Cover and let simmer for 15-20 minutes, or until the cauliflower is tender when pierced with a fork.
Remove and discard the bay leaf and thyme sprigs. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender and puree, then return it to the pot.
Stir in the milk and heavy cream, and bring the soup back to a gentle simmer.
Add the shredded Gruyere cheese to the pot, stirring until fully melted and incorporated. Taste and season with salt and black pepper to your liking.
Ladle the soup into bowls and garnish each with a sprinkle of chopped parsley, if desired. Serve hot with crusty bread or croutons.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 7178 mg | 312% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 18.8 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1504 mg | 116% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2333 mg | 50% | |
*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.
