Total Time
Prep 15 mins
Cook 15 mins

A smooth, rich, warm treat made with white cheddar for a cold evening!

Ingredients Nutrition


  1. In large Dutch oven over medium-high heat, warm oil. Add onion; cook, stirring occasionally, until tender, 5-7 minutes. Add cauliflower; cook, stirring occasionally, until light golden brown, about 5 minutes. Add broth, cream, 2 teaspoons salt, and freshly ground pepper to taste.
  2. Bring to boil. Reduce heat to low; simmer until cauliflower is easily pierced with a fork, about 10 minutes.
  3. Using immersion blender, blend soup to a fine puree,3-5 minutes. Add cheese; stir until melted and well-combined with soup.
  4. Adjust seasonings with salt and pepper. Ladle soup into individual bowls. Serve immediately with toasted bread.
Most Helpful

Mmmmmm! This is fantastic! I used half and half in place of heavy cream and it was still rich and creamy. I used extra sharp white cheddar..... it was perfect. I will certainly make this again. Thanx!

*Parsley* March 23, 2008

I love cheese and cauliflower, and this hits both spots! Great with toasty bread as recommended, but croutons are great in a pinch. Yum!

BoilWater June 10, 2010