Cream of Cauliflower Cheese Soup
Prep time
Cook time
Total time
Serves: 6-8
  • 16-20 oz frozen cauliflower -OR- equivalent fresh
  • 3 tbs butter
  • ¼ cup chopped onion
  • 3 cups chicken stock
  • 1½ cups cream (light, heavy or half-n-half)
  • ¼ cup grated parmesan cheese
  • 2 cups shredded sharp cheddar cheese
  • 1 tsp salt or to taste
  • ½ tsp pepper
  • Thickening (if desired)
  • ¼ cup flour
  • ½ cup water
  1. Melt butter in a dutch oven or stock pot over medium heat. Add onion and cook until onion is translucent.
  2. Add the cauliflower and chicken stock. Bring to a boil, cover, reduce heat and simmer for 15 minutes, or until cauliflower is tender.
  3. Coarsely mash the cauliflower with a potato masher or immersion blender. Don’t completely puree the soup, unless you like it that way. Leave small florets.
  4. If thickening is desired, mix the flour and water until no lumps remain. Stir into the soup.
  5. Blend in the cream, adding it slowly to incorporate it into the thickened mixture. If you desire a more liquid soup, you can add more stock or cream. Bring the mixture to a boil and cook for 5 minutes.
  6. Blend in the cheeses and stir until completely melted. Add the salt and pepper and stir. More salt and pepper can be added to taste if necessary.
Recipe by The Midnight Baker at