Cheesy Cauliflower Soup
A comforting and creamy soup filled with the rich flavors of cheddar cheese and fresh cauliflower, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 head Cauliflower Choose a firm, fresh head for the best flavor.
- 1 cup Cheddar Cheese Feel free to use a sharp variety for added flavor.
- 4 cups Broth Vegetable or chicken broth provides a hearty base.
- 1 medium Onion Adds sweetness and depth.
- 2 cloves Garlic Minced for aroma.
- 1 tablespoon Nutritional Yeast Optional, for a cheesy flavor without dairy.
- 1 cup Cream or Milk Use heavy cream for richness or plant-based milk for a lighter option.
- 2 tablespoons Olive Oil or Butter For sautéing the aromatics.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
Instructions
Preparation
- In a large pot, heat olive oil or butter over medium heat.
- Add the diced onion and minced garlic, stirring until they are soft and translucent—about 4 minutes.
- Chop the cauliflower into bite-sized pieces and add it to the pot. Stir well, allowing it to cook for another 5 minutes.
- Add your broth, ensuring the cauliflower is submerged. Bring to a gentle boil, then reduce heat and let it simmer until the cauliflower is tender, about 15 minutes.
- Using an immersion blender, carefully purée the soup until smooth. If you don’t have one, transfer it in batches to a blender.
- Stir in the cheddar cheese and cream. Mix until the cheese is melted and everything is well combined.
- Add salt and pepper as needed, adjusting to your preference. Serve hot and enjoy.
Notes
You can replace cheddar with any cheese of your choice or omit it for a dairy-free version. Add greens or spice it up as desired. This soup keeps well in the fridge for up to 4 days and can be frozen for easy reheating.