Cauliflower Cheese Soup
This creamy and comforting Cauliflower Cheese Soup is a perfect dish to warm you up on chilly days. Packed with nutritious cauliflower and enriched with cheese, it delivers both flavor and satisfaction.
Equipment
- 1 large pot
- 1 blender or immersion blender
- 1 stirring spoon
- 1 measuring cups and spoons
- 1 knife
- 1 cutting board
Ingredients
- 1 medium cauliflower head, chopped About 1.5 pounds.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup whole milk Can substitute with low-fat or non-dairy milk.
- 1 cup sharp cheddar cheese, grated Add more cheese for a richer flavor.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg Optional.
- to taste fresh chives or parsley for garnish Optional.
Instructions
- Begin by washing and chopping the cauliflower into small florets. Set aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional minute or until fragrant.
- Stir in the chopped cauliflower, vegetable broth, salt, pepper, and nutmeg (if using). Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes until the cauliflower is tender.
- Once the cauliflower is cooked, remove the pot from heat. Using a blender or immersion blender, carefully blend the mixture until smooth and creamy.
- Return the blended soup to low heat and stir in the whole milk and grated cheddar cheese. Mix until the cheese is melted and the soup is heated through. Adjust seasoning to taste.
- Serve hot, garnished with fresh chives or parsley if desired.
Notes
For a lighter version, you can substitute whole milk with low-fat milk or a non-dairy milk of your choice.
To make the soup even richer, consider adding more cheese or a splash of cream.
This soup can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep.