Cauliflower Soup with Cheddar and Garlic

Cauliflower Soup with Cheddar and Garlic is the ultimate comfort food that’s creamy, cheesy, and packed with rich flavors. Roasted garlic and sharp cheddar cheese elevate this hearty soup, making it perfect for a cozy dinner or as an elegant starter.

This recipe is simple yet indulgent, ensuring it becomes a staple in your soup repertoire.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Immersion blender or countertop blender
• Knife and cutting board
• Ladle
• Whisk

Ingredients Overview

• Cauliflower: The star ingredient, providing a creamy base without needing too much dairy.
• Cheddar Cheese: Sharp cheddar adds depth and a luxurious, cheesy finish.
• Garlic: Roasted or fresh, garlic infuses warmth and flavor into the soup.
• Broth: Vegetable or chicken broth forms the soup’s foundation.
• Cream: Heavy cream or milk adds a velvety texture.

Ingredients

• 1 large head of cauliflower, cut into florets
• 4 garlic cloves, minced (or 2 roasted garlic cloves)
• 1 medium onion, diced
• 3 tbsp unsalted butter
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or milk for a lighter option)
• 1 1/2 cups sharp cheddar cheese, shredded
• Salt and pepper to taste
• 1/4 tsp smoked paprika (optional)
• Fresh parsley or chives for garnish

Step-by-Step Instructions

1. Prepare the Cauliflower:
   • Wash and chop the cauliflower into bite-sized florets.
2. Sauté Aromatics:
   • In a large pot, melt the butter over medium heat.
   • Add the diced onion and cook for 3-4 minutes until softened.
   • Stir in the minced garlic and sauté for another minute until fragrant.
3. Cook the Cauliflower:
   • Add the cauliflower florets to the pot, followed by the broth.
   • Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the cauliflower is tender.
4. Blend the Soup:
   • Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer it to a countertop blender in batches and blend until creamy.
5. Add Cream and Cheese:
   • Return the soup to low heat. Stir in the heavy cream, shredded cheddar cheese, and paprika (if using).
   • Mix until the cheese is fully melted and the soup is smooth.
6. Season and Serve:
   • Taste and adjust with salt and pepper. Garnish with fresh parsley or chives and serve warm.

Recipe Tips

• For Extra Flavor: Roast the cauliflower and garlic before adding them to the pot for a deeper, caramelized flavor.
• Cheese Alternatives: Swap cheddar for Gouda or Parmesan for a different twist.
• Thicker Soup: Add a few boiled potatoes to the pot and blend for an even heartier texture.

What to Serve With This Recipe

• Bread: Crusty bread, garlic toast, or dinner rolls are excellent for dipping.
• Salad: A crisp green salad complements the soup’s creamy richness.
• Proteins: Pair with grilled chicken or roasted turkey slices for a complete meal.

Frequently Asked Questions

Can I make this soup dairy-free?
Yes, substitute the butter with olive oil, the cream with coconut milk, and use nutritional yeast instead of cheddar for a cheesy flavor.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.

Can I freeze this soup?
Yes, but it’s best to freeze without the cream and cheese. Add them after reheating for the freshest taste.

Cauliflower Soup with Cheddar and Garlic

Cauliflower Soup with Cheddar and Garlic is the ultimate comfort food that’s creamy, cheesy, and packed with rich flavors. Roasted garlic and sharp cheddar cheese elevate this hearty soup, making it perfect for a cozy dinner or as an elegant starter.

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Equipment

• Large pot or Dutch oven
• Immersion blender or countertop blender
• Knife and cutting board
• Ladle
• Whisk

Ingredients

  

• 1 large head of cauliflower cut into florets
• 4 garlic cloves minced (or 2 roasted garlic cloves)
• 1 medium onion diced
• 3 tbsp unsalted butter
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or milk for a lighter option
• 1 1/2 cups sharp cheddar cheese shredded
• Salt and pepper to taste
• 1/4 tsp smoked paprika optional
• Fresh parsley or chives for garnish

Instructions

 

• Prepare the Cauliflower:
• Wash and chop the cauliflower into bite-sized florets.
• Sauté Aromatics:
• In a large pot, melt the butter over medium heat.
• Add the diced onion and cook for 3-4 minutes until softened.
• Stir in the minced garlic and sauté for another minute until fragrant.
• Cook the Cauliflower:
• Add the cauliflower florets to the pot, followed by the broth.
• Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the cauliflower is tender.
• Blend the Soup:
• Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer it to a countertop blender in batches and blend until creamy.
• Add Cream and Cheese:
• Return the soup to low heat. Stir in the heavy cream, shredded cheddar cheese, and paprika (if using).
• Mix until the cheese is fully melted and the soup is smooth.
• Season and Serve:
• Taste and adjust with salt and pepper. Garnish with fresh parsley or chives and serve warm.