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Serving: Serve hot, paired with crusty bread or crackers for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, adding a little extra broth if needed to restore the creamy texture.
Variations:
Vegan Version: Replace the cream with coconut cream and use vegan cheddar cheese or nutritional yeast for a dairy-free option.
Spicy Kick: Add a pinch of cayenne pepper or a diced jalapeño for a bit of heat.
Add Protein: You can add some cooked chicken or crispy bacon bits for extra protein and flavor.
FAQ:
1. Can I use frozen cauliflower for this recipe?
Yes, frozen cauliflower works perfectly well in this soup. Just ensure it is thawed before cooking.
2. Can I make this soup ahead of time?
Yes, this soup can be made a day ahead. Just reheat it gently on the stove before serving.
3. Can I use a different type of cheese?
While cheddar gives this soup its rich flavor, you can experiment with other cheeses like Gruyère or mozzarella for a different taste.
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