Introduction
This Creamy Cheddar Cauliflower Soup combines the comforting richness of cheddar with the subtle nuttiness of cauliflower and just the right amount of spice. Perfect for chilly evenings or as a hearty lunch, this soup is satisfying, flavorful, and easy to prepare. It’s a one-pot recipe that will leave everyone asking for seconds!
Ingredients (Serves 4–6)
For the Soup:
1 medium head of cauliflower, chopped into florets
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil or butter
4 cups vegetable broth
1 cup plant-based milk (or dairy milk if not vegan)
1½ cups shredded cheddar cheese (use vegan cheddar for a dairy-free option)
1 teaspoon smoked paprika
½ teaspoon chili powder (optional, for a spicier kick)
Salt and black pepper, to taste
Optional Toppings:
Croutons
Fresh parsley or chives, chopped
Extra shredded cheddar
A dash of hot sauce
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and garlic, and sauté for 5 minutes, until softened and fragrant.
Step 2: Cook the Cauliflower
Add the cauliflower florets to the pot and cook for 5 minutes, stirring occasionally.
Season with smoked paprika, chili powder, salt, and black pepper.
Step 3: Add the Broth
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 15–20 minutes, or until the cauliflower is tender.
Step 4: Blend the Soup
Use an immersion blender to puree the soup until smooth and creamy.
Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
Step 5: Add the Creaminess
Stir in the plant-based milk and shredded cheddar cheese.
Cook over low heat, stirring constantly, until the cheese is melted and the soup is creamy.
Step 6: Adjust and Serve
Continued on the next page
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