Creamy Cheesy Cauliflower Soup

Indulge in the ultimate bowl of comfort food with this Creamy Cheesy Cauliflower Soup—a velvety, flavor-packed delight that’s perfect for cozy evenings. Roasted cauliflower takes center stage in this recipe, adding a subtle nuttiness that pairs beautifully with the richness of sharp cheddar cheese and heavy cream. Sautéed onions and fragrant garlic enhance the depth of flavor, while a touch of paprika and fresh chives provide the perfect finishing touch. This one-pot wonder comes together in just under an hour, offering a hearty yet wholesome meal that’s ideal for weeknight dinners or meal prep. Whether you’re looking for a gluten-free option or just a new way to enjoy cauliflower, this soup will quickly become a favorite in your recipe rotation.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 head (medium, about 2 pounds) Cauliflower
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 large (diced) Yellow onion
• 3 cloves (minced) Garlic
• 4 cups Vegetable broth
• 1 cup Heavy cream
• 2 cups (shredded) Sharp cheddar cheese
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon (optional, for garnish) Paprika
• 2 tablespoons (chopped, for garnish) Chives

Directions

Step 1

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

Step 2

Cut the cauliflower into florets and spread them evenly on the prepared baking sheet.

Step 3

Drizzle the cauliflower with olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

Step 4

Roast the cauliflower in the oven for 20 minutes, or until tender and slightly golden. Set aside once done.

Step 5

In a large pot or Dutch oven, melt the butter over medium heat.

Step 6

Add the diced onions and cook for 4-5 minutes, stirring occasionally, until soft and translucent.

Step 7

Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 8

Add the roasted cauliflower to the pot, followed by the vegetable broth. Stir well to combine.

Step 9

Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.

Step 10

Using an immersion blender, puree the soup until smooth and creamy. (Alternatively, work in batches to blend the soup in a countertop blender, then return to the pot.)

Step 11

Stir in the heavy cream, shredded cheddar cheese, salt, and black pepper. Cook over low heat, stirring constantly, until the cheese is fully melted and integrated into the soup.

Step 12

Taste for seasoning, and adjust with additional salt or pepper as needed.

Step 13

Ladle the soup into bowls, garnish with a sprinkle of paprika and chopped chives, and serve warm.

Nutrition Facts

Serving size	(2538.5g)

Amount per serving	% Daily Value*
Calories	2816.2

Total Fat 215.7g	0%
Saturated Fat 117.7g	0%
Polyunsaturated Fat 5.8g
Cholesterol 544.1mg	0%
Sodium 7521.0mg	0%
Total Carbohydrate 131.1g	0%
Dietary Fiber 34.0g	0%
Total Sugars 38.6g
Protein 94.1g	0%

Vitamin D 0IU	0%
Calcium 2021.1mg	0%
Iron 9.7mg	0%
Potassium 4826.5mg	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: 68.3%

Protein: 13.2%

Carbs: 18.5%