Cheesy Cauliflower Soup Without Gruyere
This creamy cauliflower soup is the ultimate comfort food for chilly days. Featuring Raclette and Fontina cheeses, it’s rich, hearty, and packed with flavor. Serve it with crusty bread for a cozy, satisfying meal that’s perfect for lunch or dinner.
Ingredients
- 1 medium head of cauliflower chopped
- 1 medium onion diced
- 2 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup shredded Raclette cheese
- 1/2 cup shredded Fontina cheese
- 1 clove garlic minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Prepare the Base:
- In a large pot, sauté the diced onion and minced garlic over medium heat until fragrant, about 3–4 minutes.
Cook the Cauliflower:
- Add the chopped cauliflower and the broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 10–15 minutes, or until the cauliflower is tender.
Blend the Soup:
- Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the mixture to a countertop blender in batches, then return it to the pot.
Add Cream and Cheese:
- Stir in the heavy cream and heat gently, making sure not to boil. Add the shredded Raclette and Fontina cheeses, stirring constantly until they melt and combine into the soup.
Season and Serve:
- Season with salt and pepper to taste. Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread.
Notes
- Make It Extra Creamy: Add a dollop of sour cream or Greek yogurt before serving for added richness.
- Spice It Up: Sprinkle some smoked paprika or red pepper flakes for a bit of heat.
- Cheese Variations: If you don’t have Raclette or Fontina, try using Havarti or Monterey Jack as substitutes.