Ingredients:
- 1 medium head of cauliflower, chopped into florets
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese (plus more for topping)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tbsp unsalted butter
- Salt and pepper to taste
- 1/2 tsp onion powder (optional)
- 1/2 tsp garlic powder (optional)
- Fresh parsley or chives, for garnish (optional)
Instructions:
1. Prepare the Cauliflower:
- Cut the cauliflower into florets and set aside.
2. Sauté the Aromatics:
- In a large pot, melt 2 tablespoons of butter over medium heat.
- Add the diced onion and sauté for about 5 minutes, or until softened and translucent.
- Add the minced garlic and sauté for another 1 minute, until fragrant.
3. Cook the Cauliflower:
- Add the chopped cauliflower to the pot, followed by the chicken broth.
- Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 15-20 minutes, or until the cauliflower is tender.
4. Blend the Soup:
- Once the cauliflower is tender, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. (Be cautious with hot liquids in a blender.)
- For a chunkier soup, blend only half of the soup or pulse gently.
5. Add the Cream and Cheese:
- Once the soup is smooth, add the heavy cream, cream cheese, cheddar cheese, mozzarella cheese, and Parmesan cheese to the pot.
- Stir well to combine and let the cheese melt completely into the soup. You should have a creamy, velvety texture.
6. Season the Soup:
- Taste and adjust seasoning with salt, pepper, and optional onion powder or garlic powder to your liking.
- If the soup is too thick, add a little more chicken broth or water to reach your desired consistency.
7. Serve:
- Ladle the soup into bowls, and top with additional shredded cheddar cheese and a sprinkle of fresh parsley or chives for a garnish.
- Serve immediately and enjoy!
Tips:
- Texture: If you prefer a creamier texture, you can blend the soup completely smooth. If you like a bit of texture, you can leave some cauliflower chunks.
- Flavor Boost: For an extra burst of flavor, consider adding bacon bits or sauteed mushrooms as a topping.
- Spicy Version: Add a pinch of cayenne pepper or a dash of hot sauce to give the soup a kick.
Storage:
- Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This soup freezes well. Store in an airtight container for up to 3 months. Reheat on the stove or in the microwave, adding extra broth or cream if needed to smooth out the texture.
Nutritional Information (per serving, 4 servings):
- Calories: ~300
- Carbs: ~8g
- Fiber: ~3g
- Net Carbs: ~5g
- Fat: ~25g
- Protein: ~10g
This Easy Cheesy Cauliflower Soup is a perfect low-carb meal that’s rich in flavor and texture. It’s a great option for a cozy dinner or as a starter to a larger meal! Enjoy!
