A hearty, comforting, and quick soup featuring cauliflower and white cheddar. Perfect as a standalone meal or as an appetizer soup. Recipe is a delicious base ready for any choice of toppings or add-ins. Vegetarian.
Course Main Course, Soup
Cuisine American
Keyword Cauliflower, Cauliflower Soup, Cheddar, Creamy Soup, Heavy Cream
1largecauliflower, cut into small floretsapprox. 4 cups
1cupheavy cream
1cupshredded white cheddar cheese
Optionaltoppings such as: more shredded cheddar, croutons, roasted veggies, etc.
Instructions
In a large stockpot, melt the butter over medium heat.
Add onion, garlic, salt, pepper and nutmeg to the pot. Saute for 5 minutes, stirring frequently, until onions are translucent.
Add in the carrots and stir to heat through, approximately 1 minute.
Stir in the veggie broth and the cauliflower florets. Mix well to combine with sauteed onion/carrot blend.
Cover pot and simmer for 20 minutes, stirring occasionally, until cauliflower is fork-tender.
Remove lid and stir in the heavy cream. Simmer for 5 minutes, stirring occasionally.
Remove from heat. Using an immersion blender, carefully blend until soup is smooth and creamy-- this takes approximately 5 minutes.
Add in a third of the shredded cheese and stir to melt. Repeat with remaining cheese, stirring after each addition to combine until smooth.
Serve as desired and season with more salt/pepper and/or toppings.
Notes
If you don't have an immersion blender, use a regular blender to blend soup in batches.When blending, ensure soup is blended long enough to thicken and get a smooth consistency. This helps prevent a grainy texture.Adding cheese in intervals helps it melt without clumping.