Prepare to transform an ordinary vegetable into a luxurious culinary experience that will make your taste buds dance with delight! This French-inspired Creamy Cauliflower Au Gratin Soup is not just another soup – it's a velvety, cheesy masterpiece that turns humble cauliflower into a gourmet sensation that will have everyone at your table begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 head cauliflower, chopped
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare the vegetables by washing the cauliflower thoroughly and chopping it into uniform bite-sized florets. Peel and finely dice the onion to ensure even cooking and distribution of flavor.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add the chopped onions and sauté until they become translucent and slightly softened, approximately 3-4 minutes.
- Add the chopped cauliflower florets to the pot and stir to combine with the onions. Cook for an additional 2-3 minutes to slightly caramelize the edges of the cauliflower.
- Pour the chicken broth into the pot, ensuring that the cauliflower is mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes until the cauliflower is tender and can be easily pierced with a fork.
- Using an immersion blender or transferring to a standard blender, carefully purée the soup until smooth and creamy. If using a standard blender, work in batches and ensure the lid is secured to prevent hot liquid from splashing.
- Return the puréed soup to the pot and reduce heat to low. Slowly stir in the heavy cream, mixing thoroughly to create a rich, velvety texture.
- Gradually add the shredded cheddar cheese, stirring constantly to help it melt smoothly into the soup without creating lumps.
- Season with salt and freshly ground black pepper to taste. Taste and adjust seasoning as needed.
- Optional: For an extra au gratin touch, ladle the soup into oven-safe bowls, sprinkle additional cheese on top, and briefly broil until the cheese is golden and bubbly.
- Serve hot, garnished with additional cheese, fresh herbs like chives or parsley, or a drizzle of cream if desired.
Tips
- Choose a fresh, firm cauliflower with tight, white florets for the best flavor and texture.
- For an extra smooth consistency, strain the puréed soup through a fine-mesh sieve to remove any fibrous bits.
- Use freshly shredded cheese instead of pre-packaged for a smoother, more authentic melt.
- Control the thickness of your soup by adjusting the amount of chicken broth and cream – add more for a thinner consistency, less for a more robust texture.
- If you want to make this soup vegetarian, simply substitute chicken broth with vegetable broth.
- To enhance the flavor, consider roasting the cauliflower before adding it to the soup for a deeper, nuttier taste.
- When blending hot soup, always leave the blender lid slightly open and cover with a kitchen towel to allow steam to escape and prevent pressure build-up.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 10g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 70mg
