Creamy Cheesy Cauliflower Soup

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 large head cauliflower florets
• 4 cups low-sodium vegetable or chicken broth
• 1/2 cup unsweetened almond milk or low-fat milk
• 1 cup sharp white cheddar cheese, shredded
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh chives, chopped for garnish

Steps

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and minced garlic, cooking for 4 to 5 minutes until soft and fragrant.
2. Add the cauliflower florets and broth to the pot. Bring to a boil over medium-high heat, then lower the heat, cover, and simmer for 15 minutes until the cauliflower is fork-tender.
3. Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety. (Alternatively, blend in batches in a standard blender and return to the pot).
4. Stir in the milk, Dijon mustard, nutmeg, salt, and black pepper over low heat until warmed through.
5. Remove the pot from the heat and gradually stir in the shredded cheddar cheese until fully melted and creamy.
6. Ladle into warm bowls, garnish with fresh chives, and serve immediately.