Cauliflower and White Cheddar Cheese Soup Recipe -
Cauliflower and White Cheddar Cheese Soup Recipe

Cauliflower and White Cheddar Cheese Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 5 to 6 servings Change Servings


  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. .
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Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2009

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.

Most Helpful Critical Review
Sep 11, 2003

A lot of bother, not much flavor.

Oct 01, 2002

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.

Oct 17, 2007

Oh my! This is amazing.. Double the butter and triple the Garlic! I used Mont Jack Cheese instead. Plus i did 1 cup milk 1/2 a cup light cream. And this is to DIE FOR! My girlfriend was completely IMPRESSED!

Sep 27, 2005

I really liked this soup. I used heavy cream instead of milk to make it a little creamier. I thought it was good with vegetable broth.

Sep 21, 2009

This is a recipe that begs for innovation. I used chicken broth instead of vegetable. I also added a diced hot pepper. After adding the cheese I tasted and added a 1/4 stick of butter, white pepper and a generous amount of cayenne pepper too. This really spiced it up and made it yummy.

May 18, 2008

A gorgeous recipe. I'm sharing my changes for the frugal chef in a hurry! In place of fresh cauliflower, I used a similar amount of leftover vegetables (mostly cauliflower & broccoli, and a few carrots). Lefover cooked potatoes, homemade chicken stock (instead of vegetable broth), an extra pinch of nutmeg, and white pepper instead of black. This soup vanished quickly, and immediately made my favourites list.

Feb 13, 2003

This was a good recipe but I added a little bit of wine into it to add a bit more oomph. It reheated well, too. My daughter didn't like it, but she is only 4 and doesn't like anything too weird.


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  • Calories
  • 411 kcal
  • 21%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 1417 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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