If you’re in the mood for something warm, creamy and totally satisfying, this Creamy Cauliflower Cheese Soup delivers every time. It’s rich, velvety and packed with flavor, the kind of comfort food you can feel good about.
This soup is thick enough to stand on its own as a meal, but it also makes a great starter or side. Whether you’re serving it up for family dinner or meal-prepping for the week, it’s a simple and delicious choice.
I hope you give it a try — it’s one of those recipes that’s easy to make and even easier to love.
Ingredients
1 onion, chopped
1/2 cup celery, chopped fine
3 tsp. garlic, minced
4 Tbsp. butter
1 head cauliflower, steamed
1 32-oz carton chicken broth
2 tsp. salt or to taste
1 tsp. black pepper
1/8 tsp. cayenne
1 cup half and half
1 cup heavy cream
1 cup milk
1 block cream cheese, cut into cubes
2 cups cheddar cheese, shredded
Possible garnishes: chopped green onion, chopped fresh parsley, crumbled bacon, smoked paprika, cayenne pepper, cajun seasoning
Instructions
In a large pot, saute onion, celery and garlic in the butter.
Add in the steamed cauliflower. Cook and stir for a minute.
Add the chicken broth, salt, pepper and cayenne. Stir. Use an immersion blender to blend the cauliflower pieces. I like this soup a little bit on the chunky side, so I only blend it slightly. If you are going to use an immersion blender, this is the point at which you need to do that.
Whisk in the half and half, milk and heavy cream. Heat until it starts to boil slightly.
Stir in the softened cream cheese. Stir until melted and incorporated.
Add the cheese and stir until melted.. Stir until slightly thickened. Serve in warmed bowls with a sprinkling of chopped green onion and Cajun seasoning or smoked paprika for garnish.
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