Description
This Creamy Cauliflower Soup is a comforting and delicious recipe featuring tender cauliflower florets blended into a smooth, cheesy base with a touch of cream. Enhanced with onions, garlic salt, and mature cheddar cheese, this soup offers a rich and satisfying flavor perfect for a cozy meal or starter.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 2 large onions, peeled and chopped
- 3 regular heads of cauliflower (approximately 1.6kg total), outer leaves discarded, chopped into small florets
- 1200 ml (5 cups) hot vegetable or chicken stock (homemade or 3-4 stock cubes dissolved in water; use bouillon for gluten-free option)
- 3/4 tsp garlic salt
- 250 g (8.8 oz) mature/strong cheddar cheese, plus extra to sprinkle on top
- 180 ml (2/3 cup) double/heavy cream
- Salt and black pepper, to taste
- Chives, chopped, for garnish
Instructions
- Sauté the Onions: Heat the olive oil in a large pan over medium heat. Add the peeled and chopped onions and gently fry for 4-5 minutes until they become translucent and soft, releasing their natural sweetness.
- Add Cauliflower and Stock: Add the chopped cauliflower florets to the pan along with the hot vegetable or chicken stock and garlic salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 minutes or until the cauliflower is tender.
- Blend the Soup: Remove the pan from the heat. Using a hand blender, carefully blend the soup until it is smooth and creamy. Return the pan to low heat for the next step.
- Incorporate Cheese and Cream: Stir in the mature cheddar cheese and heavy cream into the blended soup. Continue stirring gently on low heat until the cheese has fully melted and the soup is creamy and smooth.
- Season and Serve: Taste the soup and season with salt and black pepper as desired. Serve hot, garnished with a sprinkling of extra cheddar cheese, cracked black pepper, and freshly chopped chives for a flavorful finish.
Notes
- This creamy cauliflower soup uses only 7 main ingredients and can be prepared in about 25 minutes, making it a quick and easy recipe.
- Use gluten-free bouillon stock cubes if a gluten-free version is desired.
- For a richer taste, use double or heavy cream, but light cream varieties can be substituted for a lighter soup.
- Fresh chives add a mild oniony flavor and color contrast when garnishing.
Nutrition
- Serving Size: 301 g
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 721 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 47 mg
