Curry Cream of Cauliflower Cheese Soup
Warm, comforting, and loaded with bold flavors, this Curry Cream of Cauliflower Cheese Soup is the perfect blend of indulgence and nutrition. Made with tender cauliflower, aromatic curry powder, and creamy cheddar cheese, this velvety soup is a fusion of spice and richness with a vibrant golden hue from turmeric. A quick 15-minute prep followed by a simple simmering process makes this recipe easy to whip up on busy weeknights. Pureed to perfection, the creamy consistency is elevated with a touch of heavy cream and melted cheddar, resulting in a luscious texture that’s deeply satisfying. Serve it as a hearty main or an elegant starter, garnished with fresh parsley for a burst of color and flavor. Gluten-free and easily customizable, this soup is a must-try for cozy evenings and beyond.
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Recipe Information
Ingredients
- 1 whole Cauliflower head
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1.5 teaspoons Curry powder
- 0.5 teaspoons Ground turmeric
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1.5 cups Cheddar cheese, shredded
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash and chop the cauliflower head into small florets.
Dice the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook for 4-5 minutes until softened, stirring frequently.
Add the minced garlic, curry powder, and turmeric, and cook for an additional 1 minute, stirring until fragrant.
Add the cauliflower florets to the pot and stir to coat them with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the cauliflower is very tender.
Using an immersion blender (or transferring the soup in batches to a countertop blender), puree the soup until smooth and creamy.
Stir in the heavy cream and shredded cheddar cheese. Continue stirring over low heat until the cheese is melted and well incorporated.
Season the soup with salt and black pepper to taste.
If desired, garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.8 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 356 mg | 27% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 628 mg | 13% | |
*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.
