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Cauliflower and White Cheddar Cheese Soup

Rated as 4.15 out of 5 Stars

"A creamy cauliflower and cheddar soup. Instead of the cauliflower you can also use broccoli, corn kernels or even pumpkin."
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Ingredients

servings 411
Original recipe yields 5 servings (5 to 6 servings)

Directions

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  1. Cut cauliflower heads into florets.
  2. Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
  3. Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
  4. Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .

Nutrition Facts


Per Serving: 411 calories; 22 25.6 22.7 69 1417 Full nutrition

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Reviews

Read all reviews 29
  1. 33 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

My heads were really big, so I doubled everything but the cream. I wanted a chunkier soup, so I just mashed the tender cauliflower with a potato masher for thicker bits instead of running it in ...

Most helpful critical review

A lot of bother, not much flavor.

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My heads were really big, so I doubled everything but the cream. I wanted a chunkier soup, so I just mashed the tender cauliflower with a potato masher for thicker bits instead of running it in ...

A lot of bother, not much flavor.

just an idea, velveeta in place of cheddar...mmmmm. also, if you want, try using a powdered onion soup mix(one w/out beef fat) + water. i'm not crazy about veggie broth.

Oh my! This is amazing.. Double the butter and triple the Garlic! I used Mont Jack Cheese instead. Plus i did 1 cup milk 1/2 a cup light cream. And this is to DIE FOR! My girlfriend was comple...

I really liked this soup. I used heavy cream instead of milk to make it a little creamier. I thought it was good with vegetable broth.

This is a recipe that begs for innovation. I used chicken broth instead of vegetable. I also added a diced hot pepper. After adding the cheese I tasted and added a 1/4 stick of butter, white ...

A gorgeous recipe. I'm sharing my changes for the frugal chef in a hurry! In place of fresh cauliflower, I used a similar amount of leftover vegetables (mostly cauliflower & broccoli, and a fe...

This was a good recipe but I added a little bit of wine into it to add a bit more oomph. It reheated well, too. My daughter didn't like it, but she is only 4 and doesn't like anything too weird.

This wasn't bad but it was more watery than I expected, less creamy.