Ingredients
Equipment
Method
Sauté and simmer
- Melt the unsalted butter in a large pot over medium heat, then sauté the onion for 4 minutes until softened with a slight shimmer.
- Add the garlic and cook for 1 minute, stirring until fragrant and pale golden.
- Add the diced chicken breast and cook for 4-5 minutes, stirring occasionally, until the exterior is no longer pink.
- Pour in the chicken broth, then add the cauliflower florets, garlic powder, and smoked paprika, stirring to coat the cauliflower.
- Bring the soup to a boil, then reduce to a simmer and cook for 15-18 minutes until the cauliflower is very tender and easily crushed at the edge of the pot.
Blend and finish creamy
- Use an immersion blender to blend about half the soup until creamy, leaving some cauliflower chunks for texture (stop when the mixture looks thick and partially smooth).
- Stir in the heavy cream and return to a gentle simmer for 2-3 minutes, watching for small bubbles at the edges rather than a rolling boil.
- Stir in the shredded cheddar until fully melted and smooth, then season with salt and black pepper to taste.
Serve
- Ladle the soup into bowls and top with chives and extra cheddar.
Notes
Pro tip: blend only about half so you get a creamy base with visible cauliflower florets. Store in the fridge up to 3 days; reheat gently on the stovetop to avoid scorching the dairy. Freezing is not recommended because the cream and cheddar can break when thawed. For a lighter option, use half-and-half in place of heavy cream for a similar flavor with slightly less richness.