Cauliflower Cheese Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 160.3
  • Total Fat: 12.6 g
  • Cholesterol: 23.9 mg
  • Sodium: 155.7 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 5.8 g

View full nutritional breakdown of Cauliflower Cheese Soup calories by ingredient


Thick and rich winter soup. Thick and rich winter soup.
Number of Servings: 8


    4 cup fresh cauliflower
    2 serving 1 med yellow onion
    3 tbsp Extra Virgin Olive Oil
    2 clove Garlic
    1 tsp Thyme, ground
    1 tbsp Knorr Vegetable Recipe Mix (soup broth)
    1 cup, shredded Cheddar Cheese
    .25 cup, fluid (yields 2 cups whip Light Whipping Cream
    .25 cup Milk, 2%, with added nonfat milk solids, without added vit A
    .25 tsp Nutmeg, ground
    salt & pepper to taste


Trim the cauliflowers by slicing away the thick stalks and removing any green leaves. Break the florets into small even-sized pieces and set aside.

Peel the onions, cut in half lengthways and slice into thin crescents.

Heat the olive oil in a large pot and fry the onions over a very gentle heat for 6-8 minutes, or until they are soft and just beginning to turn golden. Add the garlic and thyme sprig and cook for another minute, stirring, without allowing the garlic to brown. Add the cauliflower florets, all in one go.

Now pour in the hot stock. It should just cover the cauliflower florets - it's okay if a few of them are poking their heads above the water line. Cover the pot with a tilted lid, turn up the heat to a brisk bubble and cook for 15-20 minutes, or until the thickest cauliflower stalk feels very tender when poked with the tip of a sharp knife. Remove the thyme sprig.

Blitz the soup to a fine, thick purée using a stick blender, liquidiser or food processor fitted with a metal blade. Gently reheat the soup, and when it is just beginning to boil remove it from the heat and stir in the grated Cheddar. When the cheese has melted into the soup, add the nutmeg and cream and season to taste with salt and pepper.

If the soup seems too thick, thin it down with a splash of milk.

Serving Size: Makes 8 / 2 ladle sized portions

Number of Servings: 8

Recipe submitted by SparkPeople user COLEYSIMS.