Cream of Cauliflower Soup with Cheese
Servings: 4 servings
Calories: 440kcal
Ingredients
- 3 tablespoons unsalted butter
- 1/2 onion (medium), roughly chopped
- 12 ounces cauliflower florets
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 bay leaves
- 1/3 cup all-purpose flour
- 32 ounces chicken stock or vegetable stock
- 1/2 cup heavy cream
- 1 cup shredded sharp white cheddar
- croutons optional garnish
- smoked paprika optional garnish
- chili crisp optional garnish
Instructions
- Melt the butter in a large, heavy-bottomed pot over medium heat.
- Add the onions, and saute until tender.
- Add the cauliflower, salt, garlic powder, pepper, and bay leaves and continue to cook, stirring, until fragrant and tender.
- Sprinkle the mixture with flour and stir to coat.
- Slowly add in the stock, while stirring.
- Bring to a simmer.
- Stir in the cream.
- Lower the heat and stir in the cheese until melted.*
- Remove the bay leaves and puree the soup until smooth.
- If the soup is not thick enough, stir 2 tablespoons of oil into 3 tablespoons of flour, then whisk it into the soup. It should tighten up as it comes to a simmer.
- Ladle into bowls and garnish with croutons, smoked paprika, and chili crisp (if desired).
Notes
*Be careful not to boil the soup once the cheese has gone in, or it could result in a grainy texture.
Nutrition
Serving: 0.25recipe | Calories: 440kcal | Carbohydrates: 23g | Protein: 16g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 1126mg | Potassium: 583mg | Fiber: 2g | Sugar: 7g | Vitamin A: 994IU | Vitamin C: 43mg | Calcium: 254mg | Iron: 1mg