White Cheddar Cauliflower Soup is such a treat and yet compliments many eating styles such as keto, paleo, vegetarian, and pescatarian.
You won’t believe how dreamy cauliflower can be.
White Cheddar Cauliflower Soup
Preheat oven to 375°F.
- 4 tablespoons olive or grapeseed oil
- 1 head fresh cauliflower, roughly chopped into 1-2″ pieces
- 14 ounces white cheddar, grated
- 1/2 cup unsalted butter
- 1/2 yellow onion, diced
- 6 cloves fresh garlic, minced
- 3 cups heavy whipping cream
- Sea salt
- Coarse ground pepper or white pepper
Drizzle a sheet pan with olive oil and place the chopped cauliflower onto the pan. Place it in the oven to roast for 15-20 minutes.
Grate the cheese and set aside so that it is ready to be added when it is time. Do not buy pre-grated cheese as it will not melt as nicely.
In a soup pot, melt the butter over medium heat. After it has melted, add the onions. Cook until translucent and then add the garlic. Cook for a couple more minutes.
Pour in the heavy whipping cream. Cook and stir the soup for about 4 minutes.
Remove the roasted cauliflower from the oven. If desired, pull out 4 pieces of cauliflower for a garnish, slice them, and set them aside.
Place the rest of the cauliflower into the soup pot.
Using an immersion blender, blend the cauliflower into the soup until the soup is as smooth as you would like it to be.
Add the grated cheese and stir in until it has melted completely.
Pour the soup into bowls and top with the sliced cauliflower garnishes.