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Creamy Cauliflower Soup

Creamy Cauliflower Soup

A warm, comforting, and creamy soup made from cauliflower and pantry staples, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Adds richness and flavor.
  • 1 medium Onion, diced Brings a sweet and savory depth.
  • 1 medium Carrot, diced Offers a touch of sweetness and nutrition.
  • 2 cloves Garlic, minced Infuses a warm, aromatic kick.
  • 1 tablespoon All-Purpose Flour Helps thicken the soup.
  • 4 cups Broth (chicken or vegetable) Provides warmth.
  • 1 large Fresh Cauliflower, chopped into florets The star ingredient providing creaminess.
  • 1 cup Whole Milk For added creaminess (can substitute with 2% or dairy-free alternative).
  • 1 cup Sharp Cheddar Cheese, shredded Brings a delightful cheesy flavor.
  • to taste Salt Enhances all flavors.
  • to taste Black Pepper Adds a final touch of warmth.
  • optional Hot Sauce For those who like a kick.
For Garnish
  • 2 tablespoons Italian Parsley, chopped Brightens up the dish.

Method
 

Preparation
  1. Wash and chop the cauliflower into florets.
  2. Dice the onion and carrot.
  3. Mince the garlic and chop the parsley for garnish.
Cooking
  1. In a large pot, melt the butter over medium heat.
  2. Add the onion and carrot; sauté until softened, about 5 minutes.
  3. Stir in the garlic, cooking for an additional minute.
  4. Add the flour and stir continuously for about 2 minutes.
  5. Gradually pour in the broth, stirring until combined.
  6. Add the cauliflower and salt; cook until the cauliflower is tender, about 10-12 minutes.
  7. Remove from heat and stir in the milk and cheese until melted.
Serving
  1. Use an immersion blender to puree the soup until smooth and creamy.
  2. Taste and adjust seasoning with salt and pepper.
  3. Serve hot, garnished with parsley and a sprinkle of cheese.

Notes

For a dairy-free option, use almond or oat milk. Portion leftovers for easy grab-and-go meals. Freeze for up to 3 months.