There’s something incredibly comforting about a warm bowl of soup, especially on a chilly day. I still remember the first time I made this creamy cauliflower soup with cheddar and garlic. The smell of garlic sautéing and the rich, cheesy goodness as it all comes together—it just warms the soul! Each spoonful is smooth and velvety, bursting with flavor that makes you want to curl up on the couch and enjoy every last drop. It’s perfect for those cozy nights in, and trust me, once you try it, you’ll be hooked!
Ingredients List
- 1 head of cauliflower, chopped into florets
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
How to Prepare *Cauliflower Soup with Cheddar and Garlic*
Step-by-Step Instructions
Alright, let’s dive into the magic of making this creamy soup! First things first, grab a large pot and heat up those 2 tablespoons of olive oil over medium heat. You want it nice and warm, but not smoking—just enough to get the flavors going!
Next, toss in the diced onion and minced garlic. Wow, the aroma will start filling your kitchen! Sauté them for about 5 minutes or until the onion becomes soft and translucent. Keep an eye on it; you don’t want the garlic to burn, or it’ll turn bitter! Trust me, you’ll want to get it just right.
Now it’s time to add in the star of the show: the chopped cauliflower! Stir it around for a minute or two, letting those flavors mingle. Then, pour in the 4 cups of vegetable broth. Bring everything to a boil—just let it bubble away for a minute or so—and then reduce the heat to a gentle simmer. You want to let that simmer for about 15-20 minutes, or until the cauliflower is tender. A fork should easily pierce through; that’s your cue!
Once the cauliflower is tender, grab your immersion blender and puree the soup right in the pot. If you don’t have one, carefully transfer it in batches to a blender—just be careful with the hot liquid! Blend until it’s smooth and silky, making sure there are no chunky bits left. Now, stir in the 2 cups of shredded cheddar cheese and 1 cup of heavy cream. Give it a good mix until everything is melted and creamy. Don’t forget to taste and season with salt and pepper to your liking!
And just like that, you’ve created a bowl of pure comfort! Serve it hot, and maybe sprinkle a little extra cheddar on top for that cheesy goodness. Enjoy every spoonful of your delicious cauliflower soup with cheddar and garlic!
Why You’ll Love This Recipe
- Rich, creamy texture that’s simply irresistible
- Bold flavors of cheddar and garlic that elevate the cauliflower
- Quick and easy to make, perfect for busy weeknights
- Vegetarian-friendly and packed with nutrients
- One pot means easy cleanup—yay!
This soup is not only delicious but also a wholesome choice for any meal. You’ll find yourself coming back for seconds, or maybe even thirds!
Tips for Success
To make sure your cauliflower soup with cheddar and garlic turns out perfectly, always opt for fresh ingredients—especially the cauliflower and garlic. This will enhance the flavor and texture! Don’t hesitate to adjust the seasoning; a little extra salt can really bring the flavors to life. If the soup is too thick for your liking, just stir in a bit more vegetable broth until it reaches the consistency you love. Happy cooking!
Nutritional Information
It’s always good to be mindful of what we’re eating, right? Just remember, the nutrition values can vary based on the specific ingredients and brands you choose, so these numbers are just a general guideline. For a serving size of 1 cup of my cauliflower soup with cheddar and garlic, you can expect approximately:
- Calories: 300
- Fat: 22g
- Protein: 10g
- Carbohydrates: 12g
- Sugar: 3g
- Fiber: 3g
- Sodium: 600mg
- Cholesterol: 60mg
So, enjoy this creamy delight knowing it’s not just comforting but also packed with a good balance of nutrients!
FAQ Section
Can I use frozen cauliflower for this soup?
Absolutely! Frozen cauliflower works just as well in this cauliflower soup with cheddar and garlic. Just add it directly to the pot without thawing; it might take a couple of extra minutes to cook, but it’ll still turn out delicious!
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use half-and-half or even coconut milk for a dairy-free version. Just keep in mind that the flavor will change a bit, but it’ll still be creamy and tasty.
How can I make this soup spicier?
For a bit of heat, try adding some red pepper flakes or a dash of hot sauce while cooking. It’ll give your cauliflower soup a nice kick that pairs wonderfully with the cheddar and garlic flavors!
Can I make this soup ahead of time?
Yes, you can definitely make this soup ahead! Just store it in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of broth if it thickens too much.
Is this recipe suitable for meal prep?
Definitely! This cheddar and garlic soup is perfect for meal prep. Portion it out into individual containers, and you’ll have an easy, comforting meal ready to go whenever you need it!
Storage & Reheating Instructions
To store your delicious cauliflower soup with cheddar and garlic, let it cool completely, then transfer it to an airtight container. It’ll keep well in the fridge for up to 3 days. When you’re ready to enjoy it again, just reheat gently on the stovetop over low heat, stirring occasionally. If it’s thickened up, feel free to add a splash of vegetable broth to bring it back to that creamy consistency you love!
Print
Cauliflower Soup with Cheddar and Garlic: Cozy Comfort Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy cauliflower soup enriched with cheddar cheese and garlic.
Ingredients
- 1 head of cauliflower, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add chopped cauliflower and vegetable broth.
- Bring to a boil, then reduce heat and simmer until cauliflower is tender.
- Puree the soup using an immersion blender.
- Stir in cheddar cheese and heavy cream until melted.
- Season with salt and pepper.
- Serve hot.
Notes
- Adjust the consistency with more broth if needed.
- Top with extra cheddar before serving.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
Keywords: cauliflower soup, cheddar cheese, garlic soup
