What is it about soup that is so comforting? A hug in a bowl is what I always say. And this soup is like a bear hug in a bowl: Creamy Cauliflower and Cheese Soup.
Speaking of comfort, have you heard of “hygee”? apparently I am behind on the trend of “hygee” (pronounced hoo-ga) that kinda popped onto scene a few years ago. Well, not really a trend in Denmark. Per Google, it is a time honored Danish concept and way of life. AND, it really helps everyone get through the long winters. The whole “getting through the winters” bit is what sparked my interest in the word a few months ago.
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Hygee encompasses that which brings a feeling of contentment, coziness, and well being. Think: candles, blankets, wool slippers, baked goods, reading a book, and mostly, being content in a relaxed and enjoyable environment with the people you love. Think soup.
Creamy Cauliflower and Cheese Soup
I think my favorite part about this soup is that it is so simple. Just take a beautiful vegetable and add a few surrounding cast members, blend until creamy, add cheese and voila, “comfort in a bowl”.
This soup….definitely hygee. I mean, its a creamy soup with cheese. Yesssss please. If you cannot do dairy, this is flavorful enough without. It isn’t cream based and won’t leave you feeling heavy but a splash of cream never hurts 😉 If goat cheese is not your jam, pick any cheese you like! Enjoy!
Creamy Cauliflower and Cheese Soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 cups 1x
- Category: Soup
Description
Creamy Cauliflower soup that can be made with or without the dairy.
Ingredients
- 3 tablespoons butter (grassfed adds tremendous flavor!)
- 1 medium- large head cauliflower roughly chopped
- 2 tablespoons fresh thyme leaves
- 2 shallots, chopped
- 4 garlic cloves, smashed
- 4–5 cups chicken or bone broth
- Juice from 1/2 lemon
- 4 oz plain goat cheese, sliced into rounds (or your favorite cheese, shredded)
- Salt to taste
- Red chili pepper to taste
- Smoke Paprika to taste
Instructions
- Melt butter over low heat in a dutch oven or oven safe pot (oven safe pot is optional!)
- Add in shallots and garlic and cook over low until shallots begin to soften.
- Add thyme, cauliflower, and 1/2 teaspoon of sea salt. Cook 3-5 minutes, stirring occasionally, until cauliflower starts to brown slightly.
- Add 4 cups of broth and simmer until cauliflower is fork tender, about 15 minutes.Add in more broth as you need.
- Puree soup with immersion blender until very smooth (or regular blender. Just let soup cool slightly before blending in a blender) until smooth and add in lemon juice. Add more broth until desired consistency.
- Top with cheese rounds or shredded cheese and broil in oven until cheese is browned. Stir broiled cheese into soup. If your pot is not oven safe, feel free to stir cheese into soup on medium heat until melted. Add more salt if needed.
- Serve with red chili pepper and smoked paprika to taste.
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