Creamy Cauliflower Cheese Soup

🧂 Ingredients

• 2 tbsp butter
• 1 medium white or yellow onion, diced

  approx. 1 cup
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 cup shredded carrots
• 4 cups vegetable broth
• 1 large cauliflower, cut into small florets

  approx. 4 cups
• 1 cup heavy cream
• 1 cup shredded white cheddar cheese
• Optional toppings such as: more shredded cheddar, croutons, roasted veggies, etc.

Instructions

• 1 In a large stockpot, melt the butter over medium heat.
• 2 Add onion, garlic, salt, pepper and nutmeg to the pot. Saute for 5 minutes,
  stirring frequently, until onions are translucent.
• 3 Add in the carrots and stir to heat through, approximately 1 minute.
• 4 Stir in the veggie broth and the cauliflower florets. Mix well to combine with
  sauteed onion/carrot blend.
• 5 Cover pot and simmer for 20 minutes, stirring occasionally, until cauliflower is
  fork-tender.
• 6 Remove lid and stir in the heavy cream. Simmer for 5 minutes, stirring
  occasionally.
• 7 Remove from heat. Using an immersion blender, carefully blend until soup is
  smooth and creamy– this takes approximately 5 minutes.
• 8 Add in a third of the shredded cheese and stir to melt. Repeat with remaining
  cheese, stirring after each addition to combine until smooth.
• 9 Serve as desired and season with more salt/pepper and/or toppings.

Nutrition Info