Cheesy Cauliflower Soup with Roasted Cashew Nuts

Dive into a bowl of comfort with this Cheesy Cauliflower Soup with Roasted Cashew Nuts, a rich and velvety blend of roasted cauliflower, sharp cheddar cheese, and aromatic seasonings. This hearty soup is made even more irresistible with a finishing touch of toasted cashew nuts for a satisfyingly nutty crunch. Perfect as a soul-warming weeknight dinner or an impressive starter, this recipe combines the creamy goodness of heavy cream with the subtle kick of paprika, all brought together in under an hour. Garnished with fresh chives, this nutrient-packed soup is a crowd-pleaser that's as nourishing as it is indulgent. Whether you're embracing cozy nights in or elevating your soup game, this dish delivers on flavor, texture, and indulgence.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1 medium, diced Onion
• 3 minced Garlic cloves
• 4 cups Vegetable broth
• 1 cup Heavy cream
• 2 cups, shredded Sharp cheddar cheese
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 0.5 cup, roasted Cashew nuts
• 2 tablespoons, chopped (optional for garnish) Chives

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Separate the cauliflower into small florets, rinse well, and pat dry.

Step 3

Toss the cauliflower florets with 2 tablespoons of olive oil and spread them evenly on a baking sheet.

Step 4

Roast the cauliflower in the oven for 20 minutes, turning halfway through, until golden brown and tender. Set aside to cool slightly.

Step 5

In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes until soft and translucent.

Step 6

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 7

Add the roasted cauliflower to the pot and pour in the vegetable broth. Bring everything to a simmer and let cook for 10 minutes.

Step 8

Using an immersion blender (or working in batches with a regular blender), blend the soup until velvety and smooth.

Step 9

Return the blended soup to the pot and stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook over low heat until the cheese is fully melted and the soup is heated through, stirring frequently.

Step 10

Taste and adjust seasoning as needed.

Step 11

In a small dry skillet, toast the roasted cashew nuts over medium heat for 2-3 minutes to enhance their flavor, stirring frequently to avoid burning.

Step 12

Ladle the soup into bowls and top each serving with a sprinkle of roasted cashew nuts and a garnish of chopped chives, if desired.

Step 13

Serve hot and enjoy this cozy, cheesy delight!

Nutrition Facts

Serving size	(2299.8g)

Amount per serving	% Daily Value*
Calories	3140.1

Total Fat 245.8g	0%
Saturated Fat 122.1g	0%
Polyunsaturated Fat 6.4g
Cholesterol 547.9mg	0%
Sodium 7634.3mg	0%
Total Carbohydrate 139.0g	0%
Dietary Fiber 29.3g	0%
Total Sugars 36.8g
Protein 98.9g	0%

Vitamin D 4.5IU	0%
Calcium 1981.5mg	0%
Iron 12.6mg	0%
Potassium 4288.0mg	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: 69.9%

Protein: 12.5%

Carbs: 17.6%