Creamy Cauliflower Cheddar Soup With Parmesan Crisps

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · vegetarian, gluten-free, low-carb, high-protein

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Ingredients

• 2 large heads, cut into florets cauliflower
• 6 oz, shredded sharp cheddar
• 3/4 cup grated parmesan
• 1 cup heavy cream
• 2 oz cream cheese
• 4 tbsp unsalted butter
• 1, diced yellow onion
• 2 stalks, diced celery
• 1 1/2 cups vegetable broth
• 2 cloves, minced garlic
• 2, sliced scallions
• 1/2 tbsp dijon mustard
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 400F. Spoon eight mounds of parmesan onto parchment, flatten them, and bake 6 to 7 minutes until they stop bubbling and turn lacy and gold. Cool them on the pan until they snap cleanly.
2. Melt the butter in a heavy pot over medium, cook the onion and celery 6 minutes until soft and translucent, then add the garlic for 30 seconds.
3. Add the cauliflower and broth, bring to a simmer, and cook 15 minutes until a floret crushes against the side of the pot with no resistance.
4. Blend the soup smooth with an immersion blender, then return it to low heat and whisk in the cream, cream cheese and dijon until glossy.
5. Add the cheddar a handful at a time off the boil, stirring until each addition disappears, because letting it boil will make the cheese grainy. Season, ladle into bowls, and top with the scallions, a dusting of paprika and two parmesan crisps each.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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