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+ servings

Cream of Cauliflower Cheese Soup

This thick and hearty soup is loaded with cauliflower and cheese. Makes a perfect meatless dinner too.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Comfort Foods, Everyday Meals, soups, vegetarian dishes
Cuisine: American
Keyword: cauliflower, cheese soup
Servings: 6 -8
Calories: 510kcal

Ingredients

  • 16-20 oz frozen cauliflower -OR- equivalent fresh
  • 3 tbsp butter
  • 1/4 cup chopped onion
  • 3 cups chicken stock
  • 1 1/2 cups cream light, heavy or half-n-half
  • 1/4 cup grated parmesan cheese
  • 2 cups shredded sharp cheddar cheese
  • 1 tsp salt or to taste
  • 1/2 tsp pepper

THICKENING

  • 1/4 cup flour
  • 1/2 cup water

Instructions

  • Melt butter in a dutch oven or stock pot over medium heat. Add onion and cook until onion is translucent.
  • Add the cauliflower and chicken stock. Bring to a boil, cover, reduce heat and simmer for 15 minutes, or until cauliflower is tender.
  • 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.
  • If thickening is desired, mix the flour and water until no lumps remain. Stir into the soup.
  • 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.
  • 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.

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 15g | Protein: 17g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 144mg | Sodium: 954mg | Potassium: 443mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1466IU | Vitamin C: 38mg | Calcium: 378mg | Iron: 1mg