Creamy Cauliflower Soup
This Creamy Cauliflower Soup is made with cauliflower, potatoes, cream, rich vegetable broth, and sharp cheddar cheese. It’s silky smooth and so flavorful!
Servings: 8
Ingredients
- 2 tablespoons unsalted butter
- 1 medium sweet onion , diced
- 2 small shallots , minced
- 2 cloves garlic , minced
- 1 teaspoon Kosher salt
- 1 medium potato , peeled and diced into 1/4-inch cubes
- 3 1/2 cups vegetable broth
- 1/2 head cauliflower , chopped into small florets
- 1 teaspoon dried mustard
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon white pepper
- pinch of nutmeg
- 1/4 cup heavy cream
- 1 cup shredded sharp cheddar cheese , plus more for garnish
- croutons , for serving, optional
Instructions
- Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion and shallots; cook, stirring occasionally, until slightly softened, about 3 minutes. Add in the garlic and cook until fragrant, about 30 seconds.
- Season with the salt, then mix in the potato and vegetable broth.
- Cover the pot and bring to a boil. Lower the heat to a simmer, keep covered, and let cook for about 8-10 minutes or until the potatoes are tender.
- Add in the cauliflower, dried mustard, thyme, cayenne, white pepper, and nutmeg; cook about 10 minutes more, until the cauliflower is tender.
- Stir in the heavy cream and cheddar cheese until melted.
- Puree with a hand-held immersion blender for a chunky texture (or a regular blender for a smoother texture, working in batches.) Mix in additional broth if the soup is too thick.
- Taste and adjust seasoning, if necessary.
- Serve warm in bowls, topped with additional shredded cheese and croutons.
Notes
For recipe variations and storage, please refer to the full article.
Nutrition
Calories: 158kcal · Carbohydrates: 11g · Protein: 6g · Fat: 11g · Saturated Fat: 7g · Cholesterol: 33mg · Sodium: 811mg · Potassium: 307mg · Fiber: 2g · Sugar: 4g · Vitamin A: 570IU · Vitamin C: 23mg · Calcium: 135mg · Iron: 1mg