Ingredients
Scale
- 1 head of cauliflower, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh chives, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent (4-5 minutes).
- Add chopped cauliflower and broth. Bring to a boil, then reduce heat and simmer until the cauliflower is tender (10-12 minutes).
- Use an immersion blender to puree the soup until smooth (about 1 minute).
- Stir in heavy cream and cheddar cheese, mixing until the cheese is melted (2-3 minutes).
- Serve warm, garnished with fresh chives.
Notes
For a dairy-free option, substitute heavy cream with coconut cream and use dairy-free cheese. Enhance flavor with spices like nutmeg or smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg