Creamy Cauliflower Soup
Velvety, satisfying cauliflower soup blended smooth with roasted garlic, sharp cheddar, and a swirl of cream — a low-carb comfort classic that rivals any potato soup for richness.
Ingredients
- 1 head cauliflower head, cut into florets
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1/2 tsp smoked paprika
- 2 tbsp fresh chives, thinly sliced
Instructions
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1
Melt 2 tbsp unsalted butter in a large pot or Dutch oven over medium heat. Add 1 medium diced yellow onion and cook, stirring, 4-5 minutes until softened. Add 4 cloves minced garlic cloves and cook 1 minute until fragrant.
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2
Add 1 head cut into florets cauliflower head and 4 cups low-sodium vegetable broth. Bring to a boil, then reduce heat, cover, and simmer 15-18 minutes until cauliflower is completely tender when pierced with a fork.
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3
Use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer in batches to a blender and blend until smooth, then return to the pot.
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4
Stir in 1/2 cup heavy cream and 1 tsp Dijon mustard. Return to a gentle simmer over low heat.
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5
Remove from heat and stir in three-quarters of the 1 cup shredded sharp cheddar cheese a handful at a time until melted and smooth. Season with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp smoked paprika.
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6
Ladle into bowls and top with the remaining sharp cheddar cheese and 2 tbsp thinly sliced fresh chives. Serve hot.