This Creamy Cauliflower Soup is made with cauliflower, potatoes, cream, rich vegetable broth, and sharp cheddar cheese. It’s silky smooth and so flavorful!
Prep Time: 20 minutesmins
Cook Time: 20 minutesmins
Total Time: 40 minutesmins
1mediumsweet onion, diced
1mediumpotato, peeled and diced into 1/4-inch cubes
3 1/2cupsvegetable broth
1/2headcauliflower, chopped into small florets
1cupshredded sharp cheddar cheese, plus more for garnish
croutons, for serving, optional
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.
For recipe variations and storage, please refer to the full article.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.