Fish Free Classic Cauliflower Soup

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, diced
3 cloves garlic, minced
1 large head cauliflower (about 2 lbs), cut into florets
4 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ cup shredded cheddar cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
¼ tsp ground nutmeg

For serving

2 tbsp fresh chives, thinly sliced (optional)
extra shredded cheddar cheese, for serving (optional)
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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