Cauliflower and White Cheddar Cheese Soup

Cauliflower and White Cheddar Cheese Soup

27 Reviews 1 Pic
Maryanne
Recipe by  Maryanne

“A creamy cauliflower and cheddar soup. Instead of the cauliflower you can also use broccoli, corn kernels or even pumpkin.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 5 to 6 servings

ADVERTISEMENT

Directions

  1. Cut cauliflower heads into florets.
  2. Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
  3. Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
  4. Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .

Share It

Reviews (27)

Rate This Recipe
Sarah Jo
16

Sarah Jo

My heads were really big, so I doubled everything but the cream. I wanted a chunkier soup, so I just mashed the tender cauliflower with a potato masher for thicker bits instead of running it in the blender. When sauteeing the garlic and onion, I threw in two chopped red peppers that were about to go south I used heavy cream instead of milk and SLJ6 was right on about the thyme. I did add a bit of red pepper flake after trying it. Very good soup. This will be quite nice to eat on all week. Makes a lot so make sure you really like this or you have family that loves soup.

sreengleen
12

sreengleen

A lot of bother, not much flavor.

Beezie
9

Beezie

just an idea, velveeta in place of cheddar...mmmmm. also, if you want, try using a powdered onion soup mix(one w/out beef fat) + water. i'm not crazy about veggie broth.

More Reviews

Similar Recipes

Low Carb Cauliflower Leek Soup
(216)

Low Carb Cauliflower Leek Soup

Simple Cauliflower Soup
(79)

Simple Cauliflower Soup

Creamy Cheddar Cheese Soup
(63)

Creamy Cheddar Cheese Soup

Best Broccoli Cheddar Soup
(32)

Best Broccoli Cheddar Soup

Roasted Carrot and Cauliflower Curried Soup
(34)

Roasted Carrot and Cauliflower Curried Soup

Cheese Soup III
(16)

Cheese Soup III

Nutrition

Amount Per Serving (5 total)

  • Calories
  • 411 cal
  • 21%
  • Fat
  • 22 g
  • 34%
  • Carbs
  • 25.6 g
  • 8%
  • Protein
  • 22.7 g
  • 45%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 1417 mg
  • 57%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Low Carb Cauliflower Leek Soup

>

next recipe:

Simple Cauliflower Soup