Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4-6
This is an amazing soup that is loaded with veggies. A scrumptious cheesy cauliflower soup that you can easily and quickly whip up. This delightful soup will surely warm you up all winter long!
INGREDIENTS
4 cloves garlic – minced
2 shallots – minced
3 tablespoons unsalted butter
2 carrots – julienned and cut into 1” strips (matchsticks)
1 stalk celery – thinly sliced
3 tablespoons all-purpose flour
1/4 teaspoon paprika
4 cups low-sodium chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon coriander
1/8 teaspoon cayenne pepper
1 cup grated cheddar or Colby jack cheese
1/2 cup heavy cream
Freshly chopped parsley – optional garnish
1 large head cauliflower – or 2 small/medium heads, cut into florets
1 teaspoon salt
1/2 teaspoon ground black pepper
How to make Cheesy Cauliflower Soup
Step 1: Melt the butter in a large stockpot or dutch oven set over medium-low heat. Once the butter has melted, add the celery to the pot and cook for about 3 minutes. Next, add the carrot, shallot, and garlic. Continue to cook for additional 2 minutes.
Step 2: To the pot, whisk in the flour until golden brown. Then, slowly pour in the chicken broth, stirring until blended. Adjust the heat to medium and bring everything to a simmer.
Step 3: Season with salt, garlic powder, pepper, coriander, paprika, and cayenne pepper. Then, add the cauliflower. Let the soup come to a gentle boil. Cook for 15 minutes more. In a food processor or blender, add 2 c. of the mixture and puree until smooth. Then, pour the pureed mixture back into the soup.
Step 4: Add the cream and continue to cook for 10 minutes more. Lastly, stir in the cheese until well incorporated.
Step 5: Take the pot off the heat when done and ladle the soup into serving bowls. If desired, garnish the individual serving with parsley. Enjoy!
NOTE:
If you prefer a silky smooth soup, you can puree everything using a high-speed blender or an immersion blender. But if you are like me and prefer some small chunks, then simply proceed with the recipe.
Nutrition Facts:
Amount per Serving: Calories 566, Fat 42g 65%, Saturated Fat 26g 163%, Cholesterol 126mg 42%, Sodium 997mg 43%, Potassium 890mg 25%, Carbohydrates 27g 9%, Fiber 5g 21%, Sugar 6g 7%, Protein 25g 50%, Vitamin A 6634IU 133%, Vitamin C 75mg 91%, Calcium 516mg 52%, Iron 3mg 17%
Ingredients
- 4 cloves garlic - minced
- 2 shallots - minced
- 3 tablespoons unsalted butter
- 2 carrots - julienned and cut into 1” strips (matchsticks)
- 1 stalk celery - thinly sliced
- 3 tablespoons all-purpose flour
- 1/4 teaspoon paprika
- 4 cups low-sodium chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon coriander
- 1/8 teaspoon cayenne pepper
- 1 cup grated cheddar or Colby jack cheese
- 1/2 cup heavy cream
- Freshly chopped parsley - optional garnish
- 1 large head cauliflower - or 2 small/medium heads, cut into florets
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
Step 1: Melt the butter in a large stockpot or dutch oven set over medium-low heat. Once the butter has melted, add the celery to the pot and cook for about 3 minutes. Next, add the carrot, shallot, and garlic. Continue to cook for additional 2 minutes.
Step 2: To the pot, whisk in the flour until golden brown. Then, slowly pour in the chicken broth, stirring until blended. Adjust the heat to medium and bring everything to a simmer.
Step 3: Season with salt, garlic powder, pepper, coriander, paprika, and cayenne pepper. Then, add the cauliflower. Let the soup come to a gentle boil. Cook for 15 minutes more. In a food processor or blender, add 2 c. of the mixture and puree until smooth. Then, pour the pureed mixture back into the soup.
Step 4: Add the cream and continue to cook for 10 minutes more. Lastly, stir in the cheese until well incorporated.
Step 5: Take the pot off the heat when done and ladle the soup into serving bowls. If desired, garnish the individual serving with parsley. Enjoy!
Notes
If you prefer a silky smooth soup, you can puree everything using a high-speed blender or an immersion blender. But if you are like me and prefer some small chunks, then simply proceed with the recipe.
