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Overlooking a bowl of cauliflower cheese soup.

Cauliflower Cheese Soup

Cauliflower cheese soup is creamy, cheesy, rich, and full of cauliflower—comfort food at its best. It is perfect when the weather is chilly.
5 from 1 vote
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Course: Soup
Cuisine: American
Keyword: Cauliflower cheese soup, cauliflower soup
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 5 servings
Calories: 396kcal
Author: Dawn Yucuis

Ingredients

  • 4 tablespoons butter divided
  • 1 large head cauliflower
  • 1 cup sliced carrots
  • 1 medium finely chopped onion
  • 3 tablespoons flour
  • 1 1/2 cups low sodium chicken broth
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste

Instructions

  • Wash and dry the head of cauliflower.
  • Cut the cauliflower into bite-size pieces. Prepare the carrots and onion.
  • Add 2 tablespoons butter, cauliflower, sliced carrots, and chopped onion to a large soup pot or Dutch oven.
  • Sautee the vegetables over medium heat until slightly tender 8 to 10 minutes. Stir frequently so that the vegetables don't brown.
  • Add the remaining butter and flour and stir in until it is combined with the vegetables.
  • Stir in the chicken broth. Add the milk and stir in.
  • Stir in the cheese. Continue to stir until the cheese is melted.
  • Cook until the vegetables are tender about 20 to 30 Minutes.

Notes

  1. Wash and dry the cauliflower before cutting it up. 
  2. Watch the vegetables carefully while sauteeing, so as not to brown them.
  3. Season the soup after all the ingredients are combined. Gradually add the salt and pepper tasting after each addition. 
  4. Store in an airtight container in the refrigerator for 3 to 4 days.
 
 
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 396kcal | Carbohydrates: 33.6g | Protein: 16.3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 70mg | Sodium: 8119mg | Potassium: 496mg | Fiber: 7g | Sugar: 4.5g | Calcium: 446mg | Iron: 7mg