Cauliflower Cheese Soup

Name: Cauliflower Cheese Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 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 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

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.

40 minEasyServes 4290 cal/serving

AmericanSoupStovetopKetoLow CarbVegetarianHigh FiberHigh ProteinGluten-FreeEgg-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

1 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 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 minced garlic cloves and cook 1 minute more.
2

Add 1 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.

Questions

Can I make Cauliflower Cheese Soup dairy-free?

Not cleanly. Here the dairy (2 cups sharp cheddar cheese, shredded, 1/2 cup heavy cream, 2 tbsp unsalted butter) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free soup collection instead.

How long does Cauliflower Cheese Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Cauliflower Cheese Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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