There is just something about a rich creamy velvety soup at the end of a long day!
My family loves this soup, it’s like a big ol’ bowl of comfort food just showed up at your door. I am seriously waiting for spring to show up at my door, but since it hasn’t yet… I’ll take a bowl of this instead. This cauliflower soup is so deliciously velvety and creamy and loaded up with cauliflower and cheese, it’s the perfect meal!
I use a combination of parmesan and cheddar but I’ve also made this soup using gruyere for a fantastic flavor.
Things you might need for this recipe
Creamy Cauliflower Soup
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- 8 cups fresh cauliflower
- 1 small onion , diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 teaspoon celery seed
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon seasoning salt
- 1 1/4 cups light cream or Half & Half
- 1 cup chicken broth
- 1/4 cup parmesan cheese
- 1 1/2 cups cheddar cheese
Steam or boil cauliflower until softened and drain well.
Coarsely chop 2 cups of cauliflower and set aside. Puree remaining cauliflower with 1/2 cup broth until smooth.
Cook onion in olive oil over medium heat until softened but not browned.
Add butter and seasonings, stir in flour. Add cream & remaining broth all at once. Cook while stirring over medium heat until thick and bubbly. Stir in cauliflower puree and chopped cauliflower and stir until heated through.
Remove from heat, add cheese and stir until melted.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)