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5 from 1 vote

Creamy Cauliflower and Cheddar Soup

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6
Calories: 159kcal


  • 1 cup onions chopped
  • 2 Tablespoons butter
  • 2 cloves garlic minced
  • 1 medium head of cauliflower trimmed and cut into 1-inch pieces
  • 4 cups vegetable broth low sodium
  • 1 cup milk
  • 4 ounces cheddar cheese grated ( about 1 cup)
  • Salt and pepper to taste


  • In a large soup pot, melt the butter over medium heat. Add the onions and cook until soft (approx 6-8 min.). Add the garlic and cauliflower pieces and stir occasionally, until cauliflower begins to soften and turn translucent (approx. 10 min. ).
  • Add vegetable broth and milk and bring to a boil. Once boiling reduce heat and continue to cook for approx.. 30 min. until the cauliflower is very tender.
  • Turn off the heat and let soup cool slightly. Use an immersion blender to puree the soup in the pot until it is smooth ( If you do not have an immersion blender you can also puree the soup in batches in a blender or food processor).
  • Turn on the heat to medium-low and sprinkle in cheese. Stir until the cheese is thoroughly melted and smooth. Season with salt and pepper to taste.
  • Top with croutons or crackers, a little extra shredded cheddar cheese, and chopped chives.
  • Serve with a crusty loaf of artisan bread for a lite but filling meal.


Serving: 1serving | Calories: 159kcal | Carbohydrates: 8g | Protein: 7.7g | Fat: 11.1g | Saturated Fat: 7g | Cholesterol: 33.7mg | Sodium: 282.1mg | Fiber: 2.3g | Sugar: 3.3g