Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 large head cauliflower, cut into small florets (about 6 cups)
- 4 cups vegetable broth
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly grated
- ¼ cup Parmesan cheese, freshly grated
Instructions
- Sauté the Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Then add the minced garlic and cook for another minute until fragrant, ensuring the flavors develop without burning.
- Cook Cauliflower and Broth: Add the cauliflower florets, vegetable broth, salt, pepper, and paprika to the pot. Stir everything to combine, then bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 12-15 minutes until the cauliflower is very tender.
- Blend the Soup: Using a slotted spoon, remove about 1½ cups of cauliflower florets and set aside. Use an immersion blender to purée the remaining soup in the pot until smooth and creamy. For a chunkier texture, blend only partially to retain some cauliflower pieces.
- Add Dairy and Warm Through: Stir in the whole milk and heavy cream into the puréed soup. Return the reserved cauliflower florets to the pot and heat gently over low heat for 2-3 minutes until warmed through. Avoid boiling the soup after adding dairy to prevent curdling.
- Incorporate Cheeses: Remove the pot from the heat. Gradually add the sharp cheddar and Parmesan cheeses, a handful at a time, stirring continuously until the cheese fully melts before adding more. Adjust the seasoning with additional salt and pepper to taste.
- Serve: Ladle the soup into bowls and optionally top with extra sharp cheddar, chopped chives or green onions, and a sprinkle of black pepper for garnish and added flavor.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
- For a dairy-free version, substitute milk and cream with unsweetened almond or oat milk and use a vegan cheese alternative.
- Use fresh sharp cheddar and Parmesan cheese for the best flavor and meltability.
- Adjust seasoning to your preference, especially salt and pepper, after adding cheese.
- An immersion blender is ideal for blending directly in the pot, but you can transfer in batches to a blender if preferred.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free, Vegetarian
