New this month
Get the Allrecipes magazine

Cauliflower Soup with Cheese

kac

"Excellent soup for fall or winter nights! Easy to make! Serve with extra cheese on top."
Added to shopping list. Go to shopping list.

Ingredients

1 h 5 m servings 240 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Measure 2 cups cauliflower florets into a bowl and set aside.
  2. Mix remaining cauliflower florets, onion, potato, carrot, garlic, and salt together in a Dutch oven or stockpot. Pour water over cauliflower mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until all vegetables are tender, 30 to 40 minutes.
  3. Pour soup in batches into a blender no more than half full. Hold lid in place while pulsing blender a few times before leaving on to puree until smooth. Return pureed soup to the pot.
  4. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Put reserved cauliflower into the steamer basket, place lid on saucepan, and steam cauliflower until just tender, about 5 minutes; add to pot with pureed mixture.
  5. Stir Cheddar cheese, milk, dill, and black pepper into the soup.
  6. Heat a small skillet over medium-high heat. Toast cumin seeds in hot skillet until lightly toasted and fragrant, 1 to 2 minutes; stir into the soup.
  7. Continue heating soup until heated through, 5 to 10 minutes.

Nutrition Facts


Per Serving: 240 calories; 13.4 g fat; 18 g carbohydrates; 14.3 g protein; 42 mg cholesterol; 887 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 11
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Thoroughly, totally, 100% enjoyed this soup. I used my immersion blender to puree the cooked veggies and broth and used chicken stock instead of water. I steamed the cauliflower that was set ...

Most helpful critical review

Next time I make it I will cut the garlic in half. It tended to overwhelm the taste.

Most helpful
Most positive
Least positive
Newest

Thoroughly, totally, 100% enjoyed this soup. I used my immersion blender to puree the cooked veggies and broth and used chicken stock instead of water. I steamed the cauliflower that was set ...

Tried this based on the one review and they were right! Awesome soup. Thickened without cream or flour, very tasty!! Did not add quite as much cheese as called for but still great. Used 2% mi...

Very mild tasting soup. Good for getting cauliflower into the diet. I didn't have dill so used a pinch each of dried sage, basil, and oregano. Otherwise stuck to the recipe. Next time I would tr...

Next time I make it I will cut the garlic in half. It tended to overwhelm the taste.

I topped it with green onions and bacon bits . . I also added a few dashes of cayenne pepper. Yum!

Needed some chiken stock for more body. Otherwise good.

We loved this soup!! The only change I made was to add 1/2 teaspoon of cayenne.

Used chicken broth in place of water and left cumin out.

Very good! I used chicken stock instead of water and next time I will make the cauliflower florets a bit smaller. I did microwave the florets versus steaming them as another reader did. It's a k...