Betsy’s No Garlic Creamy Cauliflower Cheese Soup

 By Betsy Vail 04/17/2025

Ingredients:

• ¼ c olive oil
• 2 Tbs butter
• 1 medium onion, diced
• 24 oz. frozen cauliflower, thawed
• 4 c chicken broth
• ½ tsp smoked paprika
• 1 tsp salt (to taste)
• 2-3 Tbs onion powder (to taste)
• 4 c Mexican grated cheese
• 1½ c heavy cream
• Pepper (to taste)
  
  

Directions:

1. Heat the oil and butter together on medium heat in a large pot. 
2. Once the butter is melted, add the diced onions and sauté until the onions are translucent and lightly kissed with gold.
3. Fold in the thawed cauliflower flowerets. Note: I thaw the cauliflower in a glass bowl in the microwave and that works well. 
4. Stir the chicken broth, smoked paprika, salt, and onion powder into the pot and bring the mixture to a boil.
5. Once the soup begins to boil, reduce the heat and allow it to simmer for 20 minutes until the cauliflower is tender. 
6. Once the cauliflower is soft, scoop out the cauliflower and onions along with with a few ladles of broth and puree them until smooth. Stir the slurry back into the pot. 
7. Add the grated cheese 1 cup at a time until melted and mixed in. 
8. Stir in the cream and pepper.
9. Remove from heat and garnish with grated cheese and chopped parsley. 
10. Thoroughly enjoy this filling comfort food extraordinaire! It’s so simple and really delicious!