Description
This creamy cauliflower soup is a comforting and flavorful dish made with tender cauliflower florets, sautéed onions, rich cheddar cheese, and smooth double cream. Ready in just 25 minutes with simple ingredients, it’s the perfect hearty soup for a cozy meal.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 2 large onions, peeled and chopped
- 3 regular heads of cauliflower (about 1.6kg total), outer leaves discarded and chopped into small florets
- 1200 ml (5 cups) hot vegetable or chicken stock (homemade or from 3-4 stock cubes; use gluten-free bouillon if needed)
- 3/4 tsp garlic salt
Finishing Ingredients
- 250 g (8.8 oz) mature/strong cheddar cheese (plus extra for sprinkling on top)
- 180 ml (2/3 cup) double/heavy cream
- Salt and pepper, to taste
- Black pepper, for garnish
- Chives, chopped, for garnish
Instructions
- Sauté the Onions: Heat the olive oil in a large pan over medium heat. Add the peeled and chopped onions and cook gently for 4-5 minutes until they become translucent and fragrant, but not browned.
- Cook Cauliflower in Stock: Add the chopped cauliflower florets, hot vegetable or chicken stock, and garlic salt to the pan. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes until the cauliflower is very tender.
- Blend the Soup: Remove the pan from the heat. Using a hand blender, carefully whizz the soup until smooth and creamy, ensuring there are no lumps.
- Add Cheese and Cream: Return the blended soup to the heat. Stir in the mature cheddar cheese and double cream, stirring continuously until the cheese has fully melted and the soup is velvety smooth.
- Season and Serve: Taste the soup and season with salt and black pepper as needed. Ladle the soup into bowls and garnish with grated cheddar cheese, freshly cracked black pepper, and chopped chives. Serve immediately while hot.
Notes
- This recipe uses only 7 main ingredients and can be made in about 25 minutes, making it quick and easy to prepare.
- For a gluten-free version, be sure to use gluten-free stock or bouillon cubes.
- You can adjust the thickness of the soup by adding more or less stock as preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 301 g
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 721 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 47 mg
