Creamy Cauliflower Soup

Name: Creamy Cauliflower 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 tbsp unsalted butter; 1 medium yellow onion, diced; 4 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

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.

40 minEasyServes 4200 cal/serving

AmericanSoupStovetopLow CarbVegetarianGluten-FreeNut-FreeEgg-FreeAlcohol-FreeCorn-Free

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Ingredients

1 cauliflower head, cut into florets
2 tbsp unsalted butter
1 medium yellow onion, diced
4 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

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 minced garlic cloves and cook 1 minute until fragrant.
2

Add 1 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.
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.
4

Stir in 1/2 cup heavy cream and 1 tsp Dijon mustard. Return to a gentle simmer over low heat.
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.
6

Ladle into bowls and top with the remaining sharp cheddar cheese and 2 tbsp thinly sliced fresh chives. Serve hot.

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Questions

How much time should I plan for Creamy Cauliflower Soup?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 2 (18 minutes): "Bring to a boil, then reduce heat, cover, and simmer 15-18 minutes until cauliflower is completely tender when pierced with a fork."

Do I need any special equipment for Creamy Cauliflower Soup?

Beyond a knife and a board, the method uses a Dutch oven (step 1), an immersion blender (step 3) and a blender (step 3). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

Is there a substitute for Dijon mustard in Creamy Cauliflower Soup?

The entry for Creamy Cauliflower Soup calls for 1 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Is Creamy Cauliflower Soup gluten-free?

Yes. As written, nothing in the ingredient list for Creamy Cauliflower Soup is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth and the Dijon.

Can I freeze Creamy Cauliflower Soup?

Yes. Refrigerate Creamy Cauliflower Soup for 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; cream and milk split in the freezer.

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