Cauliflower Cheese Soup
A velvety, low-carb soup made by simmering cauliflower in seasoned broth then blending it smooth with sharp cheddar and cream. Rich and warming, with none of the flour-thickened heaviness of traditional cheese soups.
Ingredients
- 1 head cauliflower head, cut into florets
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup heavy cream
- 4 cups low-sodium vegetable broth
- 2 tbsp unsalted butter
- 1 onion yellow onion, diced
- 4 cloves garlic cloves, minced
- 1/2 tsp smoked paprika
- 1/2 tsp dry mustard powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh chives, snipped
Instructions
-
1
Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 onion diced yellow onion and cook until softened, about 5 minutes. Add 4 cloves minced garlic cloves and cook 1 minute more.
-
2
Add 1 head cut into florets cauliflower head and 4 cups low-sodium vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the cauliflower is very tender, about 15 minutes.
-
3
Use an immersion blender (or carefully transfer in batches to a countertop blender) to puree the soup until completely smooth.
-
4
Stir in 1/2 cup heavy cream, 1/2 tsp dry mustard powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Return to low heat.
-
5
Add 2 cups shredded sharp cheddar cheese a handful at a time, stirring after each addition until fully melted. Do not let the soup boil once the cheese is added.
-
6
Ladle into bowls and garnish with a pinch of paprika and 2 tbsp snipped fresh chives. Serve immediately.