- Dish type
- Vegetable soup
- Cauliflower soup
A smooth and cheesy soup, which is perfect for those cold winter nights. Serve with a crusty bread roll.
353 people made this
- 175ml water
- 100g cauliflower, chopped
- 150g cubed potatoes
- 65g celery, chopped
- 65g carrots, diced
- 4 tablespoons chopped onion
- 50g butter
- 4 tablespoons plain flour
- 750ml milk
- salt and pepper to taste
- 115g Cheddar cheese, grated
MethodPrep:20min ›Cook:25min ›Ready in:45min
- In a large saucepan, combine water, cauliflower, potatoes, celery, carrots and onion. Boil for 5 to 10 minutes or until tender. Set aside.
- Melt butter in separate saucepan over medium heat. Stir in flour and cook for 2 minutes. Remove from heat and gradually stir in milk. Return to heat and cook until thickened. Stir in vegetables with cooking liquid and season with salt and pepper. Stir in cheese until melted and remove from heat.
Reviews & ratingsAverage global rating:(396)
Reviews in English (311)
This can be a tasty low-fat soup. I omitted the butter and added chicken stock instead of water and used skim milk. Also, increased the onion and added 2 cloves of garlic. I, then blended the whole thing. Don't forget salt, though because it needs it. The carots and cheese give it a pleasing golden hue. The result was a 200 calorie, 6g fat soup with very good flavor.-28 Oct 2005
I gave this 5 stars because I used this recipe in addition to another to get a fabulous result. I used 4 c. chicken broth and 1 c. fat free 1/2 and 1/2 as my liquids. I used 3 ribs of celery with their leaves, one whole carrot small diced, 1/2 large onion diced, a whole large head of cauliflower cut into florets and left out the potatoes completely. I used salt, pepper and thyme leaves as my seasonings and after cooked until everything was very tender, I processed in batches in my food processor(leaving some chunks for texture). I then returned to my soup pot and slowly stirred in about 1 1/2 c. of cheddar. Delicious!!!-03 Nov 2004
This recipe was great! I did, however make some additions to it which made it even better. I added chicken broth instead of the water. I also had some leftover brocolli, spinach, and half of a tomato which I also added. In addition to that, I minced my veggies in the food processor instead of chopping them, which cut down on the cooking time of my soup. All in all it turned out just wonderful. Thank you for such an easily adjustable and yummy recipe.-25 Nov 2002
Cheesy Cauliflower Soup
I have to give credit to my mom for this delicious cheesy cauliflower soup recipe. She made it for Sunday dinner a couple months ago, and the whole family agreed that it has a really wonderful flavor.
In fact, I find that I really crave this cauliflower soup recipe and have been making it every couple of weeks since I had it for the first time! I’m sure to swipe all of my mom’s best recipes and I hope that my little girl enjoys my food to be a recipe-thief someday, herself. Passing on family favorite recipes is such a wonderful way to carry on the legacy of your loved ones!
Roasted Cauliflower and Cheddar Soup
Disclosure: this post contains affiliate links.
This recipe started out with cauliflower. I had a head of cauliflower staring at me in the fridge and I knew my husband was getting tired of Roasted Cauliflower with Parmesan and Balsamic (my go-to side dish). It was time to switch it up, but I wasn’t too sure on what I should make. I wanted soup and when I opened my fridge I saw half an onion, chicken broth and a jar of minced garlic, that’s when I remembered my favorite broccoli soup (Roasted Broccoli and Cheddar Soup from Closet Cooking) and thought a pureed cauliflower soup was in order.
I was a little hesitant about making this as I wasn’t too sure if the cheese would taste good with the cauliflower. Then I realized that was silly because cheese usually makes everything taste better and if I’m able to make a few “baked” cauliflower and cheese recipes that Cauliflower and Cheese Soup would be fine.
Creamy-Cheesy Cauliflower Soup
Winter always manages to drag, and while sitting here thinking about what foods could help comfort us, cauliflower came to mind.
What’s funny is, just as it did, I also began humming that old song from The Mamas & the Papas, except I added my own lyrics, “Cauliflower dreaming, on such a winter’s day.” Then, lucky me, the tune got stuck in my head and I couldn’t stop thinking of it – oh my!
Pondering the connection, I realized that it must be that I was relating the soothing sound of The Mamas & the Papas vocal harmonies to the comfort we can feel from a well-prepared cauliflower dish. I say well-prepared because it’s easy to ruin cauliflower by over-cooking it, if you are not careful and sadly, it has happened to me.
On one occasion it occurred because company arrived an hour late. Waiting on them, I shoved the entire meal into an oven to keep it warm. However, by the time dinner was finally served, my lightly steamed cauliflower florets had been reduced to nothing more than a brownish, mushy mess – lesson learned! Thank God, most of us learn from mistakes and I learned to never cook mine all the way until company has arrived!
Offering us health benefits that include a reduced risk of cancer, relief from indigestion and an aid in weight loss, cauliflower is a detoxifying “super” food that is packed with nutrients and antioxidant power that helps strengthen our immune system, maintain bone and cellular health, electrolyte balance and boost eye health!
Being a very versatile vegetable, I think I have cooked cauliflower just about every which way you can and, honestly, feel that how you prepare it comes down to your own taste. However, you won’t know which way you like it best unless you try all the different ways that there are to prepare this most morph-able head!
Offering such wonderful flavor, whether served cooked or raw, cauliflower does need only gentle cooking or, none at all!
Here now are some new ways to help you do some cauliflower dreaming, too – ENJOY!
PRO TIPS FOR MAKING CREAM OF CAULIFLOWER SOUP :
- For the best creamy texture, a stand blender works better than an immersion blender. I use my Bosch. Yes, it’s a little messier and a bit more work, but I think it makes a big difference in the final results.
- Freshly grated cheese melts much more smoothly, avoid using packaged shredded cheese for this soup.
- Because sometimes cauliflower can be bitter, it’s a good idea to taste it before making the soup. You don’t want to waste an entire pot of soup because your cauliflower was bad!
- To make this soup lower in fat, you can replace the heavy cream with half and half (light cream), or just use milk. It won’t be as rich and creamy, but it will still be delicious!
- If you are a huge fan of blended soup, you can blend all of the soup instead of leaving half of it with chunks of vegetables.
- For a warm, rich flavor, try adding 1/8- 1/4 tsp of ground nutmeg to the soup.
- For a sharper flavor, you can substitute parmesan or swiss cheese for some of the cheddar. For a bit of a kick, you can try using pepper jack cheese.
HOW TO STORE LEFTOVER CREAM OF CAULIFLOWER SOUP?
You can store leftovers in the fridge for 4-5 days. It actually makes wonderful leftovers, and I think I like it even better the next day.
I haven’t tried freezing it myself, but I think it would work fine and keep for 2-3 months in a heavy duty airtight container. I recommend freezing it before you add the cheddar. When you are ready to serve it, heat it up and then stir in the grated cheddar cheese.
Cheesy Slow Cooker Cauliflower Soup Recipe
This creamy cauliflower soup recipe can be made in your slow cooker / crockpot or on the stove. Either way, its an easy, delicious soup.
Creamy, cheesy cauliflower soup makes a great low cost meal. So quick, easy and budget conscious – three great reasons to give this soup a try. Oh, and if you use vegetable broth instead of chicken broth, it’s also vegetarian. Even if you aren’t an all out vegetarian, many of us are trying to eat more meat free meals these days and a hearty cheesy soup like this one fits perfectly.
I love making crockpot soups because they are super easy and even on a hot summer day you can have a tasty meal without heating up the house.
I keep saying that this cauliflower soup recipe is a “meal”. I tend to love soups as a meal, especially if you have some great bread or add in a salad. That said, serve this soup as a first course, lunch, easy dinner or even a snack. Whatever works for you.
Crock pot recipes are perfect for people who are busy. Put everything in the pot, set it to low and you can feel free to leave the house to do whatever you need to do.
This is a must try if you like creamy vegetable soups.
Fresh or Frozen Cauliflower?
Stove top Cauliflower Soup Directions:
You can also use the slow cooker feature on your Instant Pot for this recipe. Watch the cooking time though as I have heard that the slow cooker feature on the Instant Pot cooks faster than a regular crockpot.
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- 3 tablespoons butter
- 1 1/2 cups onions (chopped)
- 1 cup celery (chopped)
- 1 large cauliflower head (broken into small florets, about 6 to 8 cups of florets )
- 3 medium potatoes (yellow or gold, peeled and cubed)
- 1/2 teaspoon garlic (finely minced)
- 4 to 6 cups chicken broth (divided)
- 1 cup cream (light cream or heavy cream)
- 12 ounces Cheddar cheese (shredded sharp, or a combination of sharp and mild Cheddars)
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon nutmeg (ground)
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne (ground)
- 1/4 teaspoon black pepper (freshly ground)
- Sea salt to taste
Put the onion, celery, garlic, butter and olive oil into a large saucepan set over a low-medium heat. Gently cook the vegetables for 7–8 minutes until tender but not coloured.
Add a pinch of cayenne to the pan, stir well and cook for a further 30 seconds. Add the cauliflower, potato, bay leaf, milk and vegetable stock. Season with salt and freshly ground black pepper, stir well, half cover the pan with a lid and slowly bring to a gentle simmer. Continue to cook for about 30 minutes, or until the vegetables are tender.
Remove the bay leaf and using a bar mixer or blender, whizz the soup until silky smooth. Add the grated cheese, mustard and Worcestershire sauce, if using, and blend again to thoroughly combine. Taste and add more seasoning as required.
For the cheesy croûtons, preheat the oven to 180C/160C Fan/Gas 4.
Cut or tear the bread into rough peices, tip onto a small baking tray, sprinkle with the garlic granules and season with salt and freshly ground black pepper.
Drizzle over the olive oil and mix well to coat. Slide the tray into the oven and cook the croûtons for about 7 minutes, or until golden-brown and crisp, turning the croûtons over halfway through.
Scatter the cheese over the top of the croûtons and return the tray to the oven for 2 minutes to melt the cheese. Ladle the soup into bowls and scatter with the hot cheesy croûtons and snipped chives and serve immediately.
- 2 tablespoons extra-virgin olive oil
- 2 large leeks, white and light green parts only, thinly sliced and rinsed
- 4 cups chopped cauliflower florets (from 1 medium head)
- 2 1/2 cups low-fat milk, divided
- 2 cups water
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon white or black pepper
- 3 tablespoons all-purpose flour
- 1 1/2 cups shredded extra-sharp Cheddar cheese
- 1 tablespoon lemon juice
Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.
Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.