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–+ servings
creamy cauliflower cheese soup

Cauliflower Cheese Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine British
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 large cauliflower head chopped
  • 4 cups vegetable broth
  • 1 cup milk
  • 1 cup cheddar cheese grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
  • Add the chopped cauliflower to the pot and stir well to combine.
  • Pour the vegetable broth into the pot and bring to a boil.
  • Reduce the heat to a simmer and cook until the cauliflower is tender, about 20 minutes.
  • Remove the pot from heat and let it cool slightly.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Return the pot to the stove over low heat and stir in the milk.
  • Add the grated cheddar cheese, salt, pepper, and nutmeg, stirring until the cheese is melted and the soup is well combined.
  • Remove from heat and let the soup rest for 5 minutes before serving.

Notes

For a creamier texture, you can substitute half of the milk with cream. Always taste the soup before serving and adjust the seasoning if necessary. If you prefer a thicker soup, reduce the amount of vegetable broth or add a little cornstarch mixed with water. Feel free to garnish with extra cheese or fresh herbs like parsley for added flavor.
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