Make a rich, low-carb cauliflower soup featuring roasted garlic and sharp cheddar cheese for deep flavor.
Author:Mia Winsley
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:4 servings
Category:Dinner
Method:Stovetop/Roasting
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 large head cauliflower, cut into florets
1 tablespoon olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
4 cups chicken broth (or vegetable broth)
1/2 cup heavy cream
1 cup sharp cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
Instructions
Preheat your oven to 400°F (200°C). Toss the cauliflower florets with half of the olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until lightly browned.
While the cauliflower roasts, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
Add the minced garlic to the pot and cook for 1 minute until fragrant.
Add the roasted cauliflower and chicken broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
Remove the pot from the heat. Use an immersion blender or carefully transfer the soup in batches to a regular blender. Blend until completely smooth and velvety. Return the soup to the pot if necessary.
Stir in the heavy cream and shredded cheddar cheese until the cheese melts completely. Do not boil the soup after adding the cream and cheese.
Stir in the nutmeg, and adjust salt and pepper to your taste.
Notes
For a dairy-free version, substitute the heavy cream with full-fat coconut milk and omit the cheddar cheese, adding nutritional yeast for a cheesy flavor if desired.
Roasting the cauliflower adds a deeper, sweeter flavor compared to boiling it.
If you prefer a thinner soup, add more broth until you reach your desired consistency.