Cream of Cauliflower Cheese Soup

Total Time
Prep 10 mins
Cook 15 mins

I love this soup! My kids like it pureed really smooth, but I tend to like it a little "lumpier." You can puree it as smooth as you like.

Ingredients Nutrition


  1. Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
  2. Lower heat medium.
  3. Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
  4. Add in shredded cheese; stir frequently until heated through and cheese is melted.
  5. Remove from heat. Puree in batches in blender or food processor. Serve.
Most Helpful

5 5

I had to change it a little just because I didn't have everything. I used regular cream cheese, chicken bouillon cubes, evaporated milk (the whole 12 oz can), garlic salt (and omitted the other salt), and no parsley. I also used sharp cheddar because my dad's cardiologist said you can less sharp cheddar for the same taste. I used 1 cup- next time I might use a little more than that.

5 5

I'm not a soup eater, but my two roommates LOVE this, and devour it every time I make it. I used chicken stock (its what I have) instead of the bouillon cubes and water. a half recipe fits in my blender perfectly.

4 5

My family enjoyed this soup. My only complaint was that the cream cheese never seemed to completely incorporate itself into the soup. It looked a little "grainy". It didn't affect the taste at all, just the texture (that's why only 4 stars). That being said the flavour of this soup gets better & better with age. The leftovers kept getting yummier! thanks for the recipe!