Cauliflower Cheddar Soup

• 2 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 head cauliflower, chopped
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 cup shredded sharp cheddar cheese
• 1/4 cup heavy cream
• Salt to taste
• 2 tablespoons olive oil

Steps

1. 1 Heat butter and olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add chopped cauliflower, vegetable broth, water, thyme, and black pepper. Bring to a boil.
3. 3 Reduce heat and simmer for 20 minutes, until cauliflower is tender.
4. 4 Use an immersion blender to puree the soup until smooth.
5. 5 Stir in cheddar cheese and heavy cream until well combined and cheese is melted.
6. 6 Taste and adjust seasoning with salt as needed.

Nutrition

Tips

• For a dairy-free option, use dairy-free cheese and cream substitutes.
• Add a pinch of nutmeg for extra depth of flavor.
• Top with crispy bacon or croutons for a hearty crunch.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Serve with a grilled cheese sandwich.
• Garnish with fresh chives or a drizzle of truffle oil.

FAQ