Ingredients
Scale
- 3 tablespoons unsalted butter
- 1/2 onion, (medium), roughly chopped
- 12 ounces cauliflower florets
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 bay leaves
- 1/3 cup all-purpose flour
- 32 ounces chicken stock, or vegetable stock
- 1/2 cup heavy cream
- 1 cup shredded sharp white cheddar
- croutons, optional garnish
- smoked paprika, optional garnish
- chili crisp, optional garnish
Instructions
- Melt the butter in a large, heavy-bottomed pot over medium heat.
- Add the chopped onions and saute until they become tender.
- Stir in the cauliflower, salt, garlic powder, pepper, and bay leaves; continue cooking until fragrant and tender.
- Sprinkle the mixture with flour and stir to coat evenly.
- Slowly pour in the stock while stirring continuously.
- Bring the mixture to a simmer.
- Incorporate the cream and mix well.
- Reduce the heat and add the cheese, stirring until melted.
- Remove the bay leaves and puree the soup until smooth.
- If the soup isn’t thick enough, mix 2 tablespoons of oil with 3 tablespoons of flour, whisk it into the soup until it thickens upon simmering.
- Serve in bowls and garnish with croutons, smoked paprika, and chili crisp if desired.
Notes
For added flavor, try roasting the cauliflower before adding to the soup.
This soup can be stored in the fridge for up to 3 days.
Freeze leftovers in an airtight container for up to one month.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.