Description
A comforting and creamy Cheddar & Cauliflower Soup served in charming mini bread bowls. This soup blends tender cauliflower with sharp cheddar cheese for a rich and flavorful experience, perfect for a cozy meal or entertaining guests.
Ingredients
Scale
Soup Ingredients
- 1 tbsp olive oil or butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 medium head cauliflower, chopped
- 2 cups vegetable or chicken broth
- 1 cup milk or cream
- 1 ½ cups shredded sharp cheddar cheese
- Salt & pepper to taste
- Pinch of nutmeg or paprika (optional)
Bread Bowl Ingredients
- 6 mini bread rolls (round, crusty style)
- Extra cheddar or herbs for garnish
Instructions
- Sauté base: In a pot, heat olive oil or butter over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3-5 minutes. This forms the flavorful base of the soup.
- Cook cauliflower: Add the chopped cauliflower to the pot along with 2 cups of vegetable or chicken broth. Bring to a simmer and cook for 15-20 minutes or until the cauliflower is tender and easily pierced with a fork.
- Blend it smooth: Using an immersion blender directly in the pot, blend the soup until creamy and smooth. Alternatively, transfer the soup in batches to a regular blender and puree until smooth, then return to the pot.
- Finish soup: Stir in 1 cup of milk or cream and 1 ½ cups of shredded sharp cheddar cheese. Continue to cook on low heat until the cheese is melted and the soup is smooth. Season with salt, pepper, and a pinch of nutmeg or paprika if using, adjusting to taste.
- Prepare bread bowls: Cut the tops off the mini bread rolls and hollow out the centers, creating bowls. Optionally, toast them lightly in the oven or toaster for added crunch and warmth.
- Serve hot: Ladle the hot cheddar and cauliflower soup into each bread bowl. Garnish with extra shredded cheddar cheese or fresh herbs such as parsley. Serve immediately for a delightful presentation and comforting meal.
Notes
- Use full-fat milk or cream for a richer soup, or substitute with a non-dairy milk for a lighter or dairy-free option.
- Vegetarian broth can be used to keep the soup vegetarian friendly; chicken broth adds more depth.
- The immersion blender is preferred for easy blending directly in the pot, but a regular blender works as well.
- Mini bread bowls can be store-bought or homemade; crusty rolls work best for holding the soup without becoming soggy too quickly.
- Add a pinch of nutmeg or paprika to enhance the warmth and flavor of the soup without overpowering the cheddar taste.
