Cheesy Creamy Cauliflower Soup
A rich and comforting soup made with fresh cauliflower, creamy textures, and a hint of warmth, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 head Cauliflower Fresh and seasonal
- 1 cup Heavy cream Can substitute with full-fat coconut milk for dairy-free option
- 1 cup Shredded cheese Cheddar or your choice; Gruyère adds nuttiness
- 4 cups Vegetable broth Low-sodium preferably
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- to taste Salt Enhances flavors
- to taste Pepper Add more for a gentle kick
- 2 tablespoons Olive oil For sautéing
- as needed Fresh herbs for garnish Optional, adds color
Instructions
Preparation
- Heat olive oil in a large pot over medium heat, allowing the warm scent to fill the kitchen.
- Add chopped onion and garlic, sauté until translucent, stirring occasionally until everything softens.
- Add cauliflower florets and vegetable broth, bring to a boil.
Cooking
- Simmer for about 20 minutes until cauliflower is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and shredded cheese, cook until cheese is melted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup stores beautifully in the refrigerator for up to three days. To reheat, warm on low heat, adding a splash of broth or cream as needed.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 24gProtein: 10gFat: 30gSaturated Fat: 18gSodium: 800mgFiber: 3gSugar: 5g
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