Creamy, Garlicky Cauliflower and Cheddar Soup

Name: Creamy, Garlicky Cauliflower and Cheddar Soup
Ingredients: 2 tablespoons extra-virgin olive oil, plus more to serve; 1 large yellow onion, halved and thinly sliced; 10 medium garlic cloves, smashed and peeled; Kosher salt and ground black pepper; 1/2 teaspoon smoked paprika; 1 3-pound head cauliflower, trimmed and cut into 1-inch florets; 1 quart low-sodium chicken OR vegetable broth; 8 ounces sharp white cheddar cheese, shredded (2 cups); Optional garnish: Thinly sliced scallions OR hot sauce OR a combination

www.177milkstreet.com

Your recipes

Servings: 5

Creamy, Garlicky Cauliflower and Cheddar Soup

Ingredients

Remove All · Remove Spices · Remove Staples

2 tablespoons extra-virgin olive oil, plus more to serve1 large yellow onion, halved and thinly sliced10 medium garlic cloves, smashed and peeledKosher salt and ground black pepper1/2 teaspoon smoked paprika1 3-pound head cauliflower, trimmed and cut into 1-inch florets1 quart low-sodium chicken OR vegetable broth8 ounces sharp white cheddar cheese, shredded (2 cups)Optional garnish: Thinly sliced scallions OR hot sauce OR a combination

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a large pot over medium, heat the oil until shimmering. Stir in the onion, garlic and ½ teaspoon salt, then cover and cook, stirring occasionally, until the onion is softened but not browned, 6 to 8 minutes. Stir in the paprika and the cauliflower, then add the broth and 1 cup water. Bring to a simmer, then cover and cook until the cauliflower is fully tender, 15 to 20 minutes. Cool, uncovered, for about 5 minutes.

Step 2

Using a blender and working in 2 or 3 batches to avoid overfilling the jar, puree the mixture with the cheddar until smooth. Return the soup to the pot and heat over low, stirring, until heated through; do not simmer. Taste and season with salt and pepper. Serve drizzled with oil and sprinkled with pepper.