Description
A creamy and comforting Cauliflower Cheese Soup, perfect for chilly evenings and budget-friendly family meals.
Ingredients
Scale
- 1 head cauliflower, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until they soften and become fragrant, about 3-5 minutes.
- Add the chopped cauliflower along with the vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer until the cauliflower is tender, roughly 20 minutes.
- Use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer the mixture to a blender in batches.
- Stir in the milk and shredded cheddar cheese, mixing until the cheese has fully melted and the soup achieves a creamy consistency.
- Season with salt and pepper to taste, then serve hot and enjoy!
Notes
For a dairy-free version, substitute almond milk and dairy-free cheese. Leftovers can be refrigerated for 3-4 days or frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg