Nigella’s Cauliflower Cheese Soup is a silky delight. Cauliflower puree melted with savory cheddar cheese, subtle garlic, and a dash of sophistication. A bowl that will soothe your soul and fill you with joy as you eat from it.
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💗Why You’ll Love This Nigella Cauliflower Cheese Soup Recipe?
- Creamy and comforting: This soup is luxuriously creamy, with the combination of cauliflower and cheddar cheese creating a velvety texture that will wrap you in warmth and comfort.
- Rich flavors: The addition of garlic adds a delightful aroma and depth of flavor to the soup, enhancing the overall taste experience.
- Easy to make: With simple ingredients and straightforward instructions, this recipe is accessible to both seasoned chefs and novice cooks, making it a hassle-free option for a delicious meal.
- Perfect for all seasons: Whether it’s a chilly winter evening or a cool summer day, this soup is versatile enough to be enjoyed year-round, offering a comforting and delicious option whenever you crave it.
🥦Nigella Cauliflower Cheese Soup Ingredients
- 4 cups Cauliflower (cut into florets)
- 4 cloves Garlic (minced)
- 3 1/2 cups Chicken broth, reduced sodium
- 1 cup Heavy cream
- 3 cups Cheddar cheese (shredded)
🍵How To Make Nigella Cauliflower Cheese Soup
- Saute the garlic for one minute in the oil in a Dutch oven over medium heat, or until it becomes fragrant.
- Blend cauliflower florets, cauliflower rice, chicken broth, and heavy cream. Bring to a boil over high heat, then reduce to a simmer for 10 to 20 minutes, or until cauliflower is soft.
- With a slotted spoon, remove and put aside 1/3 of the cauliflower.
- Blend the soup with the remaining cauliflower in an immersion blender.
- Turn the heat down low. Slowly add the shredded cheddar cheese, 1/2 cup (56 g) at a time, stirring frequently, until the cheese is melted. Make it smooth by puréeing it again.
- Take it off the heat. Return the cauliflower florets you set aside to the soup.
💭Recipe Tips
- Opt for fresh cauliflower florets instead of frozen ones to ensure a better taste and texture in your soup.
- Adjust the thickness of the soup by either reducing the amount of chicken broth or increasing the amount of cauliflower and cheese, based on your preference.
- Get creative with toppings such as crumbled bacon, chopped chives, grated Parmesan cheese, or a drizzle of truffle oil to elevate the presentation and flavor of your soup.
- Blend the soup to your desired consistency by adjusting the blending time with an immersion blender. Blend longer for a smoother texture or briefly for a chunkier soup with some cauliflower florets remaining whole.
- Add the shredded cheddar cheese gradually, stirring well to ensure it melts smoothly into the soup, preventing clumping and creating a creamy and consistent texture throughout.
🍚 What Pairs Nicely With Cauliflower Cheese Soup?
You can’t go wrong with serving cauliflower cheese soup alongside any of these meals the garlic-roasted broccoli, filled potatoes, and cornbread are wonderful complements. Try serving it with fried zucchini, a creamy red potato salad, or lemon fried rice if you’re feeling daring.
🎚 How Long Will Leftover Cauliflower Cheese Soup Keep It?
- In The Fridge: Leftover cauliflower cheese soup can be stored in the refrigerator for 3 to 4 days to keep it fresh, you must preserve it in an airtight container.
- In The Freezer: Leftover cauliflower cheese soup can be kept in the freezer for up to 3 months putting it in a freezer-safe container or freezer bag. You should thaw the soup in the fridge overnight before reheating it.
🔥 How To Reheat Cauliflower Cheese Soup?
- Oven: Bring the oven up to temperature (around 300°F or 150°C) put cauliflower cheese soup in an oven-safe dish and cover it with a lid or foil. Heat for 15 to 20 minutes, or until it is thoroughly heated.
- Microwave: Put cauliflower cheese Soup in a microwave-safe bowl heat it in intervals of 1 minute, stirring in between, until it reaches your desired temperature.
- Stovetop: Place cauliflower cheese soup in a saucepan and heat for 4 minutes over low heat occasionally stir to ensure even heating.
FAQs
What is the best type of cauliflower for cauliflower cheese soup?
The best type of cauliflower for cauliflower cheese soup is fresh cauliflower florets they provide the best flavor and texture compared to frozen or pre-cut cauliflower.
Why is my cauliflower cheese soup tasteless?
Your cauliflower cheese soup may taste bland if there is insufficient seasoning try adding more salt, pepper, or other spices to enhance the flavor.
Can I use frozen cauliflower in cauliflower cheese soup?
Yes, you can use frozen cauliflower in cauliflower cheese soup, keep in mind that frozen cauliflower may have a slightly different texture compared to fresh cauliflower.
Can I use a different type of cheese in cauliflower cheese soup?
Certainly! You can use a different type of cheese in cauliflower cheese soup such as Gruyère, Swiss, or Monterey Jack to customize the taste of the soup to your liking.
Why does my cauliflower cheese soup curdle?
Your cauliflower cheese soup can curdle if the heat is too high or if the cheese is added too quickly. Gradually add the cheese and avoid boiling the soup to prevent curdling.
How do you take the bitterness out of cauliflower cheese soup?
To take the bitterness out of cauliflower cheese soup, try adding a pinch of sugar or a squeeze of lemon juice. These can help balance the flavors and counteract any bitter notes in the soup.
How do you take the bitterness out of cauliflower cheese soup?
To take the bitterness out of cauliflower cheese soup, try adding a pinch of sugar or a squeeze of lemon juice. These can help balance the flavors and counteract any bitter notes in the soup.
How can I thicken my Cauliflower Cheese Soup?
To thicken your Cauliflower Cheese Soup, you can blend a portion of the soup to create a thicker base or add a slurry of cornstarch mixed with cold water and simmer until desired thickness is achieved.
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Nigella Cauliflower Cheese Soup Nutrition Facts
Amount Per Serving
- Calories 330.3
- Total Fat 27.7g
- Saturated Fat 16.5g
- Cholesterol 81.8mg
- Sodium 506.1mg
- Potassium 477.2mg
- Total Carbohydrate 11.9g
- Dietary Fiber 4.7g
- Sugars 2.3g
- Protein 12.8g
- Vitamin A 19.9%
- Vitamin C 126.8%
- Calcium 21.5%
- Iron 6.6%
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Cauliflower Cheese Soup
Description
Nigella’s Cauliflower Cheese Soup is a silky delight. Cauliflower puree melted with savory cheddar cheese, subtle garlic, and a dash of sophistication. A bowl that will soothe your soul and fill you with joy as you eat from it.
🥦Nigella Cauliflower Cheese Soup Ingredients
🍵How To Make Nigella Cauliflower Cheese Soup
- Saute the garlic for one minute in the oil in a Dutch oven over medium heat, or until it becomes fragrant.
- Blend cauliflower florets, cauliflower rice, chicken broth, and heavy cream. Bring to a boil over high heat, then reduce to a simmer for 10 to 20 minutes, or until cauliflower is soft.
- With a slotted spoon, remove and put aside 1/3 of the cauliflower.
- Blend the soup with the remaining cauliflower in an immersion blender.
- Turn the heat down low. Slowly add the shredded cheddar cheese, 1/2 cup (56 g) at a time, stirring frequently, until the cheese is melted. Make it smooth by puréeing it again.
- Take it off the heat. Return the cauliflower florets you set aside to the soup.
Notes
- Opt for fresh cauliflower florets instead of frozen ones to ensure a better taste and texture in your soup.
- Adjust the thickness of the soup by either reducing the amount of chicken broth or increasing the amount of cauliflower and cheese, based on your preference.
- Get creative with toppings such as crumbled bacon, chopped chives, grated Parmesan cheese, or a drizzle of truffle oil to elevate the presentation and flavor of your soup.
- Blend the soup to your desired consistency by adjusting the blending time with an immersion blender. Blend longer for a smoother texture or briefly for a chunkier soup with some cauliflower florets remaining whole.
- Add the shredded cheddar cheese gradually, stirring well to ensure it melts smoothly into the soup, preventing clumping and creating a creamy and consistent texture throughout.