Creamy Cauliflower and Cheddar Soup
Our Serious Eats take on creamy cauliflower and cheddar soup is the perfect comfort food for a cold winter's day. It's creamy, cheesy, and packed with flavor, but it's also surprisingly light and healthy. The secret to its success is in the use of an immersion blender, which creates a smooth and velvety texture without the need for any flour or cornstarch. And while we love the classic combination of cauliflower and cheddar, we've also added a few twists of our own, including a touch of nutmeg and a sprinkling of fresh parsley. The result is a soup that's both familiar and new, and that's sure to become a favorite in your home.
Cauliflower and cheddar soup is a classic comfort food, but it can often be heavy and bland. We wanted to create a version that was lighter and more flavorful, but that still had all the cheesy goodness that we love. We started by using an immersion blender to create a smooth and velvety texture, without the need for any flour or cornstarch. Then, we added a few twists of our own, including a touch of nutmeg and a sprinkling of fresh parsley. The result is a soup that's both familiar and new, and that's sure to become a favorite in your home.
Creamy Cauliflower and Cheddar Soup Creamy Cauliflower and Cheddar Soup Creamy Cauliflower and Cheddar Soup Creamy Cauliflower and Cheddar Soup
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 head of cauliflower, chopped
  • 1 onion, chopped
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Chopped fresh parsley, for garnish (optional)
Instructions
  1. In a large pot or Dutch oven over medium heat, sauté the onion in a little bit of olive oil until softened.
  2. Add the cauliflower and chicken broth to the pot and bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the cauliflower is tender.
  4. Puree the soup using an immersion blender or regular blender until smooth.
  5. Stir in the heavy cream and cheddar cheese and cook over low heat until the cheese is melted and the soup is heated through.
  6. Season with salt and pepper to taste.
  7. Garnish with chopped fresh parsley, if desired.
Why It Works
  • The use of an immersion blender creates a smooth and velvety texture, without the need for any flour or cornstarch.
  • The addition of nutmeg and fresh parsley adds a touch of complexity and flavor.
  • The soup is light and healthy, but still packed with flavor.