Creamy Cauliflower and Cheddar Soup

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Description:
Creamy Cauliflower and Cheddar Soup is a comforting and indulgent dish that blends tender cauliflower with sharp cheddar cheese for a rich and flavorful experience. This velvety soup is perfect for chilly days and can be served as an appetizer or a main dish. It’s both hearty and healthy, making it a delightful choice for cheese lovers and vegetable enthusiasts alike!

Ingredients:

  • Cauliflower (chopped): 1 large head (about 4 cups)
  • Onion (chopped): 1 medium
  • Garlic (minced): 3 cloves
  • Vegetable broth (or chicken broth): 4 cups (960 ml)
  • Heavy cream (or half-and-half): 1 cup (240 ml)
  • Shredded sharp cheddar cheese: 1 ½ cups (150 g)
  • Olive oil: 2 tbsp
  • Salt: 1 tsp
  • Black pepper: ½ tsp
  • Paprika (optional, for garnish): ½ tsp
  • Fresh chives or parsley (for garnish, optional)

Instructions:

  1. Sauté the aromatics:
    In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
  2. Cook the cauliflower:
    Add the chopped cauliflower to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the cauliflower is tender.
  3. Blend the soup:
    Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until creamy.
  4. Add cream and cheese:
    Return the blended soup to the pot over low heat. Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Continue to stir until the cheese is melted and the soup is heated through. Season with salt and black pepper to taste.
  5. Serve:
    Ladle the soup into bowls and garnish with a sprinkle of paprika and fresh chives or parsley if desired. Serve hot.

Tips for Success:

  • Texture: For a chunkier soup, reserve some cauliflower florets before blending and stir them back in after the soup is blended.
  • Cheese: Feel free to mix different types of cheese for added flavor, such as Gruyère or Monterey Jack.
  • Thickening: If you prefer a thicker soup, you can add more cauliflower or reduce the amount of broth.

Recommendations:

  • Side dishes: This soup pairs well with crusty bread, a grilled cheese sandwich, or a fresh salad.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth or cream to loosen the consistency if needed.
  • Freezing: This soup can be frozen, but it may alter the texture of the cream. Let it cool completely, then freeze in portions. Thaw in the refrigerator and reheat gently on the stove.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 290
  • Protein: 9 g
  • Fat: 21 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Sugar: 4 g
  • Sodium: 600 mg

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