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

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.

Questions

Can I make Creamy Cauliflower Soup dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup heavy cream, 1 cup sharp cheddar cheese, shredded. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Creamy Cauliflower 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 Creamy Cauliflower 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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