Creamy Cheesy Cauliflower Soup
Indulge in the ultimate bowl of comfort food with this Creamy Cheesy Cauliflower Soup—a velvety, flavor-packed delight that’s perfect for cozy evenings. Roasted cauliflower takes center stage in this recipe, adding a subtle nuttiness that pairs beautifully with the richness of sharp cheddar cheese and heavy cream. Sautéed onions and fragrant garlic enhance the depth of flavor, while a touch of paprika and fresh chives provide the perfect finishing touch. This one-pot wonder comes together in just under an hour, offering a hearty yet wholesome meal that’s ideal for weeknight dinners or meal prep. Whether you’re looking for a gluten-free option or just a new way to enjoy cauliflower, this soup will quickly become a favorite in your recipe rotation.
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Recipe Information
Ingredients
- 1 head (medium, about 2 pounds) Cauliflower
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large (diced) Yellow onion
- 3 cloves (minced) Garlic
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 2 cups (shredded) Sharp cheddar cheese
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon (optional, for garnish) Paprika
- 2 tablespoons (chopped, for garnish) Chives
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into florets and spread them evenly on the prepared baking sheet.
Drizzle the cauliflower with olive oil, season with a pinch of salt and pepper, and toss to coat evenly.
Roast the cauliflower in the oven for 20 minutes, or until tender and slightly golden. Set aside once done.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onions and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the roasted cauliflower to the pot, followed by the vegetable broth. Stir well to combine.
Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
Using an immersion blender, puree the soup until smooth and creamy. (Alternatively, work in batches to blend the soup in a countertop blender, then return to the pot.)
Stir in the heavy cream, shredded cheddar cheese, salt, and black pepper. Cook over low heat, stirring constantly, until the cheese is fully melted and integrated into the soup.
Taste for seasoning, and adjust with additional salt or pepper as needed.
Ladle the soup into bowls, garnish with a sprinkle of paprika and chopped chives, and serve warm.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 9.5 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1206 mg | 26% | |
*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.
