Description
A creamy, cheesy delight that combines the mild flavor of cauliflower with velvety cream and melted cheese, perfect for chilly nights.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, drizzle some olive oil and heat it over medium heat. Add the diced onion and minced garlic, stirring until they become soft and fragrant.
- Once the onions are translucent, add the chopped cauliflower along with the vegetable broth. Bring the mixture to a boil before reducing the heat to a simmer. Let it cook for about 15-20 minutes or until the cauliflower is tender.
- Grab your immersion blender and puree the soup until you achieve a smooth consistency.
- Stir in the heavy cream and shredded cheese, mixing until everything is melted and beautifully combined.
- Season your soup with salt and pepper according to your taste preferences.
- Serve hot, garnished with a sprinkle of extra cheese for that lovely finish.
Notes
For added texture, consider topping with croutons or a drizzle of olive oil. Store in the refrigerator for 3-4 days or freeze it for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg