Simply Cheesy Cauliflower Soup

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Cheesy Cauliflower Soup that is effortless to make, but lacks nothing when it comes to flavor.

Cheesy Cauliflower Soup that is effortless to make, but lacks nothing when it comes to flavor.

I believe that soup can be a restorative and soul-soothing meal. When life’s just about to drive you batty, you can sit down with a nourishing bowl of soup a just breathe. Inhale the aroma of the wonderful soup and exhale softly as you cool that spoonful before taking it in.

I really love making these creamy vegetable soups and have several others you may enjoy like my Creamy Potato and Leek Soup with Smoked Sausage. If you want a creamy soup that also has some meat to it, try the Creamy Tomato and Chicken Soup, which is a slow cooker recipe.

Cheesy Cauliflower Soup that is effortless to make, but lacks nothing when it comes to flavor.

To make this Cheesy Cauliflower Soup you will need:

  • cauliflower
  • ghee or butter
  • onion
  • garlic
  • chicken broth
  • salt
  • black pepper
  • bay leaves
  • heavy cream
  • Gruyere cheese
  • Dutch oven
  • immersion blender
Breaking up cauliflower
dicing an onion

To begin, melt the ghee or butter in a Dutch oven.

Add in the onion and cook on medium low heat until the onion is just tender.

sautéing onion in a Dutch oven

Stir in the minced garlic, and cook another minute.

Add the cauliflower, chicken broth, bay leaves, salt, and pepper. Turn the heat up to medium-high and bring it to a boil. Reduce the heat a bit and simmer until the cauliflower is tender. This will take about about 15 minutes or so.

cauliflower soup cooking in a Dutch oven

Using an immersion blender, purée most of the cauliflower to create a nice, thick soup. Leave about a quarter of the florets whole.

Immersion blender and cauliflower soup

Stir in the Gruyere until it is melted. You can add additional salt and pepper to taste, if needed. Enjoy!

Simply Cheesy Cauliflower Soup

Constance Smith – Cosmopolitan Cornbread
Cheesy Cauliflower Soup that is effortless to make, but lacks nothing when it comes to flavor.
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 30 minutes
Course Soups and Stews
Cuisine American
Servings 6 servings
Calories 243 kcal

Ingredients
  

  • 1/4 c ghee or butter
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 head cauliflower, separated into florets
  • 4 c chicken broth
  • 2 bay leaves
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 c heavy cream
  • 3/4 c shredded Gruyere cheese

Instructions
 

  • To begin, melt the ghee or butter in a Dutch oven. Add in the onion and cook on medium low heat until the onion is just tender.
  • Add in the minced garlic and cook another minute.
  • Add the cauliflower, chicken broth, bay leaves, salt, and pepper.
  • Turn the heat up to medium-high and bring it to a boil. Reduce the heat a bit and simmer until the cauliflower is tender. About 15 minutes.
  • Find the bay leaves and discard them.
  • Add in the heavy cream.
  • Using an immersion blender, purée most of the cauliflower to create a nice, thick soup. Leave about a quarter of the florets whole.
  • Stir in the Gruyere until it is melted.
  • Add additional salt and pepper to taste, if needed.
  • Enjoy!

Video

Nutrition

Serving: 1cCalories: 243kcalCarbohydrates: 7gProtein: 9gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 7gCholesterol: 62mgSodium: 974mgFiber: 2gSugar: 4g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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5 from 2 votes (2 ratings without comment)

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