Description
A rich and savory cheese soup made from blended cauliflower, perfect for cozy evenings.
Ingredients
- 1 head of cauliflower, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup cream or coconut cream
- 1 cup shredded cheese (e.g., cheddar, gouda, or gruyère)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until soft and translucent.
- Stir in chopped cauliflower and pour in vegetable broth.
- Bring to a boil, then reduce heat and simmer for about 15 minutes, until the cauliflower is tender.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Gradually stir in cream and shredded cheese, heating gently to melt the cheese without boiling.
- Season with salt and pepper to taste; serve warm, garnished with extra cheese and fresh herbs if desired.
Notes
Roasting the cauliflower before adding it to the soup can enhance its flavor. Adjust the thickness of the soup by modifying the amount of broth used.
