Super Quick and Simple Cheddar Cauliflower Soup

Cheddar Cauliflower Soup is a super quick, simple, and tasty vegetarian meal for a busy weekday or a lazy weekend. Done in as little as 30 minutes with a handful of ingredients. That is the beauty of this recipe is it is so quick and simple with amazing flavors. It is rich and hearty.

I originally found this recipe in the William Sonoma catalog years ago. It has become one of our top five soups we regularly have on our table during the winter. I have swapped out ingredients to make it vegetarian as well as used white pepper. It is a flexible soup allowing you to use broths and diary you have on had.

Just add some crusty bread. If you are feeling fancy or have a crowd, then a cheese and/or charcuterie board could be added. A warm and yummy dinner is served.

Cheddar Cauliflower Soup Recipe

Ingredients

• 2 Tbs. olive oil
• 1 yellow onion, diced
• 1 head cauliflower, about 2 1/2 lb., cut into florets
• 5 cups vegetable broth
• 2 cups heavy cream
• 2 tsp. kosher salt, plus more, to taste
• Freshly ground pepper, to taste (1 teaspoon of white pepper give a lovely flavor.)
• 8 oz. white cheddar cheese, shredded

Preparation

• In a large Dutch oven over medium-high heat, warm the olive oil.
• Add the onion and cook, stirring occasionally, until tender, 5 to 7 minutes.
• Add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes.
• Add the broth, cream, the 2 tsp. salt and pepper and bring to a boil.
• Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.
• Using an immersion blender, blend the soup to a fine puree, 3 to 5 minutes.
• Add the cheese and stir until melted and well combined with the soup.
• Adjust the seasonings with salt and pepper.