Cauliflower Cheese Soup
This Cauliflower Cheese Soup is creamy, cheesy, and absolutely delicious, but it’s ready in less than 30 minutes. Serve it with some crusty bread or a fresh green salad.
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Servings: 12 servings
Ingredients
- 3 tablespoons butter
- 1 small onion diced small
- 2 cloves garlic minced fine
- 5 cups cauliflower florets 1.5 lbs
- 3 cups chicken broth
- 1 cup heavy cream
- 8 ounces cheddar cheese grated, ~2.5 cups
- 2 teaspoons thyme
- Salt and pepper
Instructions
- In a medium pot, melt butter over medium heat. Add onion and saute until starting to soften.
- Add garlic and cauliflower florets. Saute 5 minutes or until cauliflower starting to brown and onions are soft.
- Add broth and thyme. Bring to a boil. Lower to a simmer and cook 20 minutes or until cauliflower is tender.
- Puree half/most of soup if you like it creamy. Add the cream and cheese. Stir to combine and make sure the cheese is melted.
- Garnish with crumbled bacon, green onions, or parsley.
Notes
- Substitute olive oil instead of butter.
- Sharp cheddar cheese is best, substitute Monterey jack, pepper jack, white cheddar, or a smoky gouda!
- I like to shred my own as it’s cheaper and melts better.
- Use an immersion blender, food processor, or blender to create the creamy texture.
- Roasted cauliflower adds more flavor.
- Reserve some crumbled cauliflower florets for a garnish.
- Fresh thyme adds more flavor. Be sure to double the amount.
- Substitute cream for Greek yogurt, sour cream, milk, or evaporated milk.
- Use vegetable stock and vegan dairy products if you want this to be vegan or vegetarian.
- This is great for keto, gluten free, or low carb diets!
Nutrition
Serving: 1 | Calories: 187kcal | Carbohydrates: 4g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 414mg | Fiber: 1g | Sugar: 2g
