Cheddar Cauliflower Soup

Cozy up with a bowl of creamy cheddar cauliflower soup, the perfect comfort food that's as satisfying as it is simple to make. This rich, velvety soup starts with roasted cauliflower florets, seasoned and caramelized to golden perfection, creating a deep, nutty flavor base. Blended with sautéed onions, fragrant garlic, and a savory broth, each spoonful is elevated with the indulgent creaminess of heavy cream and sharp cheddar cheese. A hint of paprika adds warmth, while optional green onion garnish provides a pop of freshness. Ready in just 50 minutes, this hearty, low-carb soup is ideal for chilly evenings or an easy weeknight dinner. Whether you choose chicken or vegetable broth, this gluten-free recipe is endlessly adaptable and guaranteed to please.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 head cauliflower florets
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 2 tablespoons green onions, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

Spread the cauliflower florets on the baking sheet, drizzle with 2 tablespoons of olive oil, and season with a pinch of salt and pepper. Roast in the preheated oven for 20–25 minutes, or until the cauliflower is golden and tender.

Step 3

In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 4

Add the roasted cauliflower to the pot, then pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

Step 5

Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.

Step 6

Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook the soup over low heat, stirring frequently, until the cheese is fully melted and the soup is warmed through. Taste and adjust seasoning as needed.

Step 7

Divide the soup into bowls and garnish with chopped green onions, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2210.3g)

Amount per serving	% Daily Value*
Calories	2410.6

Total Fat 206.9g	0%
Saturated Fat 115.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 542.0mg	0%
Sodium 7511.3mg	0%
Total Carbohydrate 57.2g	0%
Dietary Fiber 14.9g	0%
Total Sugars 18.3g
Protein 75.8g	0%

Vitamin D 48.0IU	0%
Calcium 1827.6mg	0%
Iron 5.7mg	0%
Potassium 2443.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.8%

Protein: 12.7%

Carbs: 9.6%