Go Back
+ servings
Print

Creamy Cauliflower Soup

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
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 cups
Calories 208kcal
Author Emma J. Watling

Equipment

  • large stockpot
  • immersion blender

Ingredients

  • 2 tbsp butter
  • 1 medium white or yellow onion, diced approx. 1 cup
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1 cup shredded carrots
  • 4 cups vegetable broth
  • 1 large cauliflower, cut into small florets approx. 4 cups
  • 1 cup heavy cream
  • 1 cup shredded white cheddar cheese
  • Optional toppings 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.

Nutrition

Calories: 208kcal | Protein: 7.9g | Fat: 16.9g | Saturated Fat: 10.9g | Cholesterol: 52mg | Sodium: 436mg | Potassium: 183mg | Fiber: 1.7g | Sugar: 2.4g | Calcium: 249mg