Imagine a soup so luxuriously creamy, so richly flavored, that it transforms an ordinary cauliflower into a gourmet masterpiece. This Creamy Cauliflower Cheese Soup with Smoked Paprika is not just a recipe—it's a culinary experience that will transport your taste buds to a world of velvety smoothness and bold, smoky undertones. Whether you're a soup lover, a cheese enthusiast, or simply someone who craves a warm, comforting meal, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head of cauliflower, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the cauliflower into florets, dice the onion, and mince the garlic. Set them aside.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Once the garlic is fragrant, add the chopped cauliflower florets to the pot. Stir well to combine with the onion and garlic.
- Pour in the vegetable broth, ensuring the cauliflower is fully submerged. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the cauliflower is tender.
- After the cauliflower is tender, remove the pot from heat. Using an immersion blender, carefully blend the soup until it is smooth and creamy. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender, but be cautious with the hot liquid.
- Return the blended soup to the pot over low heat. Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is melted and the soup is creamy.
- Season the soup with smoked paprika, salt, and pepper to taste. Stir well to combine all the flavors.
- Allow the soup to heat through for an additional 5 minutes, stirring occasionally. If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.
- Once heated, remove the soup from heat and serve hot. Garnish with additional shredded cheese or a sprinkle of smoked paprika if desired.
- Enjoy your creamy cauliflower cheese soup with a side of crusty bread or a fresh salad!
Tips
- Choose fresh, firm cauliflower for the best texture and flavor. Avoid heads with brown spots or soft areas.
- For an extra-smooth soup, strain the blended mixture through a fine-mesh sieve to remove any fibrous bits.
- Use high-quality cheddar cheese for maximum flavor. Aged cheddar provides a sharper, more complex taste.
- Control the soup's consistency by adjusting the amount of vegetable broth. Add more for a thinner soup, less for a thicker texture.
- Don't rush the simmering process. Allowing the cauliflower to cook slowly helps develop deeper flavors.
- If you want a richer soup, substitute half the vegetable broth with chicken stock.
- Experiment with garnishes like crispy bacon bits, chives, or a drizzle of truffle oil for added complexity.
- Leftover soup can be stored in the refrigerator for 3-4 days and reheats beautifully.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 12g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 80mg
