Curry Cream of Cauliflower Cheese Soup

READY IN: 30mins
Recipe by Parsley

A thick, smooth soup. I usually only use the 1/2 tsp curry powder, but you can go up on that as you like.

Top Review by yogiclarebear

Yum, this was so easy. I used fat-free half and half for the cream, and added more curry. I also made this without the cheese, because I am going to freeze and fridge some for later. We added our cheese upon reheating. Thanks a lot for a great recipe!

Ingredients Nutrition


  1. In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).
  2. Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.
  3. Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.
  4. Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.
  5. Salt to taste.
  6. Serve.

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