St Louis Bread Company Cauliflower Soup with Cheddar Toasts
Warm, creamy, and undeniably comforting, this St. Louis Bread Company–inspired Cauliflower Soup with Cheddar Toasts is the ultimate cozy meal. Made with tender cauliflower, aromatic vegetables, a hint of nutmeg, and a splash of heavy cream, this velvety soup is pure comfort in a bowl. Topped off with a savory blend of melted cheddar for rich, cheesy goodness, the accompanying golden, bubbly cheddar toasts elevate the meal to a new level of indulgence. Whether you’re looking for a satisfying lunch or an elegant dinner starter, this recipe is ready in under an hour and offers a perfect harmony of flavors and textures. Ideal for busy weeknights or leisurely weekends, this vegetarian delight pairs seasonal ingredients with easy techniques to bring café-style sophistication to your table.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 1 medium yellow onion
- 1 large carrot
- 1 celery stalk
- 2 cloves garlic
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 1 loaf French baguette
- 6 slices cheddar cheese, sliced
Instructions
Wash and chop the cauliflower into small florets. Peel and finely dice the onion, carrot, and celery. Mince the garlic.
In a large pot, melt the butter with the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Cook for 5-6 minutes until the vegetables are soft but not browned.
Sprinkle the flour over the vegetables and stir well for 1-2 minutes to cook out the raw flour taste.
Slowly pour in the vegetable broth, whisking constantly to avoid lumps. Add the cauliflower florets, salt, pepper, and nutmeg.
Bring the soup to a boil, then reduce the heat and simmer for 15 minutes, or until the cauliflower is very tender.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Stir in the heavy cream and shredded cheddar cheese until fully melted and incorporated. Adjust seasoning if needed.
For the cheddar toasts, preheat your broiler. Slice the French baguette diagonally into 6 pieces and place the slices on a baking sheet.
Top each slice with a piece of cheddar cheese. Broil on high for 1-2 minutes, or until the cheese is melted and bubbly.
Serve the cauliflower soup hot with cheddar toasts on the side for dipping. Enjoy!
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1075 mg | 47% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.5 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 314 mg | 24% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 909 mg | 19% | |
*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.
