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Cheesy Cauliflower Soup Recipe

by Rebecca June 11, 2022

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4-6

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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%

Cheesy Cauliflower Soup Recipe

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4-6 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This… General Recipes Cheesy Cauliflower Soup Recipe European Print This
Serves: 4-6 Prep Time: 15 mins Cooking Time: 30 mins 30 mins
Nutrition facts: 566 calories 42 fat
Rating: 5.0/5
( 1 voted )

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.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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