Easy Creamy Cauliflower Soup Recipe
A delicious, velvety soup that combines the earthy flavors of roasted cauliflower with the richness of the cheese, making it satisfying and flavorful!
Servings: 4 -6 servings
Equipment
- Soup pot
Ingredients
- 1 large head cauliflower cut into florets (about 5 cups cauliflower florets)
- 3 tablespoons olive oil divided
- Freshly ground salt and pepper
- 2 cloves garlic whole
- 1 medium yellow onion diced
- 4 cups vegetable broth or sub chicken broth if not vegetarian
- ½ teaspoon salt plus more to taste
- ¼ teaspoon nutmeg
- Freshly ground black pepper
- 1 ¼ cup shredded white cheddar cheese
Optional Topping and Serving
- Sliced green onion & extra cheddar cheese on top
- Croutons or toasted sourdough bread/bread of choice for dipping/serving
Instructions
- Preheat the oven to 425°F (220°C).
- Place the cauliflower florets on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss to coat the cauliflower evenly.
- Add the whole garlic cloves to the cauliflower on the baking sheet.
- Roast the cauliflower and garlic in the preheated oven for about 25-30 minutes or until the cauliflower is golden brown and tender.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes slightly caramelized.
- Once the cauliflower is roasted, add it to the pot along with the roasted garlic cloves. Stir to combine with the onions.
- Pour in the vegetable broth, add ½ teaspoon of salt, nutmeg, and black pepper to taste. Bring the mixture to a simmer.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the mixture to a blender in batches, blending until smooth. Be cautious when blending hot liquids.
- Return the blended soup to the pot and adjust the seasoning with salt and pepper to taste.
- Stir in the shredded white cheddar cheese, allowing it to melt into the soup and create a creamy texture for an additional 10 minutes.
- Once the cheese is melted and the soup is heated through, serve hot. If desired, garnish with extra cheese and green onions. Serve with a bread of choice, grilled cheese, or croutons.
Notes
Tips
- Roast Cauliflower Well: Ensure the cauliflower florets are evenly coated in olive oil and properly roasted until golden brown. This enhances their natural sweetness and contributes to the depth of flavor in the soup.
- Caramelize Onions: Take the time to sauté the diced onions until they are translucent and slightly caramelized. This step adds sweetness and richness to the soup.
- Roast Garlic for Depth: Roasting whole garlic cloves with the cauliflower brings out a milder, sweet garlic flavor. It adds depth without being overpowering.
- Choose Quality Broth: If using store-bought broth, choose a high-quality vegetable or chicken broth to ensure a rich and flavorful base for the soup.
- Adjust Seasoning Gradually: Season the soup gradually and taste as you go. This allows you to adjust the salt and pepper levels to your preference without over-seasoning.
- Blend to Smooth Consistency: Invest in an immersion blender for ease of blending, ensuring a smooth and creamy consistency. Alternatively, blend the soup in batches in a regular blender.
- Melt Cheese Gradually: Add the shredded white cheddar cheese gradually, stirring continuously. This helps it melt evenly into the soup, creating a creamy texture.
Nutrition
Calories: 315kcal | Carbohydrates: 17g | Protein: 13g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 35mg | Sodium: 1526mg | Potassium: 702mg | Fiber: 5g | Sugar: 7g | Vitamin A: 855IU | Vitamin C: 104mg | Calcium: 305mg | Iron: 1mg
