Cheese Cauliflower Soup Recipe

Name: Cheese Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: large head cauliflower (about 7 inches in diameter), broken or chopped up into roughly equal florets; 1 medium onion (about 4 oz), chopped; 5 cloves garlic - pressed, grated, or minced fine; 4 cups chicken stock or broth, or 4 cups water with chicken base such as Better Than Bouillon; 3 bay leaves; 1 tsp dried thyme or 1 tablespoon fresh thyme; pinch cayenne or other hot pepper; 1/2 teaspoon paprika (optional, but adds a nice rosy color); salt and pepper to taste; 1/2 cup heavy cream; 1/2 lb cheddar cheese (white preferred); 1 tablespoon corn starch

Servings: persons

large head cauliflower (about 7 inches in diameter), broken or chopped up into roughly equal florets
1 medium onion (about 4 oz), chopped
5 cloves garlic - pressed, grated, or minced fine
4 cups chicken stock or broth, or 4 cups water with chicken base such as Better Than Bouillon
3 bay leaves
1 tsp dried thyme or 1 tablespoon fresh thyme
pinch cayenne or other hot pepper
1/2 teaspoon paprika (optional, but adds a nice rosy color)
salt and pepper to taste
1/2 cup heavy cream
1/2 lb cheddar cheese (white preferred)
1 tablespoon corn starch

1
["1) In a large pot or Dutch oven (best if it holds about 3 quarts), heat the oil and cook the onion until it begins to soften, about 4 or 5 minutes. Add garlic, and cook another 30 seconds or so.", "", "2) Add the cauliflower, and stir. Then add the chicken broth, herbs and spices. Cover, and bring to a simmer. Cook until the cauliflower is soft, about 10 minutes. Remove bay leaves.", "", "3) While the vegetables are cooking, grate the cheese, and toss with the cornstarch.", "", "4) When the cauliflower is soft, puree the soup with an immersion (stick) blender if you have one. If not, puree in batches in a regular stand blender, but be careful not to blend too much at a time -- hot liquids can ""explode"" when blended, spewing hot liquid all over the place.", "", "5) Add the cream and the cheese. Stir as the cheese melts, and then add the mustard. Taste and adjust salt and spices.", "", "Garnish with chives or bacon crumbles."]

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: large head cauliflower (about 7 inches in diameter), broken or chopped up into roughly equal florets, 1 medium onion (about 4 oz), chopped, 5 cloves garlic - pressed, grated, or minced fine, 4 cups chicken stock or broth, or 4 cups water with chicken base such as Better Than Bouillon, and more.

Yes, Cheese Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese Cauliflower Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions