Cauliflower and Cheddar Soup

Here’s a creamy and comforting Cauliflower and Cheddar Soup recipe for you:

Cauliflower and Cheddar Soup

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup shredded sharp cheddar cheese
• 1 cup milk (or half-and-half for extra creaminess)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste
• Optional: pinch of nutmeg or smoked paprika for extra flavor
• Fresh chives or parsley, chopped (for garnish)

Instructions:

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1. Cook the vegetables:
   In a large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 more minute.
2. Add cauliflower and broth:
   Add the cauliflower florets and broth to the pot. Bring to a boil, then reduce heat and simmer until cauliflower is very tender, about 15-20 minutes.
3. Make the roux:
   In a separate small saucepan, melt the butter and whisk in the flour. Cook, stirring constantly, for 2-3 minutes until it’s golden and bubbly (this will thicken your soup).
4. Blend the soup:
   Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches). Return the soup to low heat.
5. Add cheese and milk:
   Stir in the roux, milk, and shredded cheddar cheese. Heat gently, stirring until the cheese is melted and soup is creamy. Don’t let it boil to avoid curdling.
6. Season and serve:
   Season with salt, pepper, and optional nutmeg or smoked paprika to taste. Garnish with fresh chives or parsley and serve warm.

Would you like a vegan version or a quick stovetop variation?