Cauliflower-Cheddar Soup

"This is a modified recipe, originally called Farmhouse Cheddar Soup, which I clipped out years ago. I make it often and freeze in individual servings to reheat. You can reserve 1 1/2 c of the cauliflowerets to saute in some butter and add after the soup has been pureed. I usually just puree it all in the soup pot with a hand blender."
 
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photo by Diana 2 photo by Diana 2
photo by Diana 2
photo by VitaMikki photo by VitaMikki
photo by Eldeevee photo by Eldeevee
photo by Lori Mama photo by Lori Mama
photo by Parsley photo by Parsley
Ready In:
55mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Combine water/stock, potatoes, cauliflower, onion, carrot and garlic in large pot.
  • Bring to a boil.
  • Simmer 15 minutes or until vegetables are tender.
  • Remove from heat and let cool 20 minutes.
  • Puree in food processor or blender or use hand blender.
  • Return to pan and stir in remaining ingredients until cheese melts.

Questions & Replies

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Reviews

  1. Cinda Lu
    Good flavors! Next time I would not puree, I would just use a potato masher, I prefer a less smoothe texture. DH made the comment that this recipe didn't taste "homemade". I was slightly offended. :)
     
  2. bjd44535
    Was thinking of leaving in the fridge for lunches but after tasting, it will be on the dinner table tonight. Absolutely delicious. Great soup
     
  3. andrea185
    Really, really delicious! Thanks for posting!
     
  4. ulysses
    By itself, you might think this soup tastes slightly bland. Rather than add salt, try it with some good quality oyster crackers. The best ones I've found are Olde Cape Cod oyster crackers. They're also sold under the Trader Joe's label. The salty tops of the crackers go great with the soup, and make it totally worthwhile to have made it. Thanks for the recipe! Also -- don't blend it -- chunky with big bits of cauliflower tastes so much better.
     
  5. Bwilliams70
    This seems to be a "healthy addition" to my restricted diet and I LIKE IT. Glad to have found this recipe. I generally use 1/2 - 1 cup more carrots for the nutrition and a little more liquid if needed I use a 32 oz. box of chicken stock and start with less salt and add at the end as needed. Also leave out about a 1 - 1/2 cups of the cooked veggies and chop, then add into the blended soup - gives more texture. Although it is good just following the recipe - except I'm careful with salt.
     
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Tweaks

  1. VitaMikki
    I made this soup as posted and it was a great recipe. This time, I added broccoli, as I had a bag of mixed cauliflower and broccoli. I add more garlic (personal preference) and keep the rest of the ingredients the same. I have enjoyed the flavour that fresh dill brings to this soup. Great healthy recipe, even gestational diabetes friendly.
     
    • Review photo by VitaMikki
  2. cfrett
    This is an amazing soup! Ok, I admit, I messed with it quite a bit. I had a ton of carrots and no potatoes, so I substituted chopped carrots for the potatoes and put in double+ the garlic. The lots of extra carrots (and extra garlic) added a lot of great flavor, and then with sharp cheddar, it is one that I will be making again. I also took out some of the veggies before using a stick blender on the rest to give it a bit more texture. It turned out perfectly!
     
  3. Sandy in California
    This is very good, but we found it a little bland. Maybe the cheese wasn't sharp enough either that or the fact that I used Veg Broth instead of chicken broth since we are vegetarian. I am sure that kids would love it, but we like a little more flavor, so I added some cayenne, more garlic and more dill as well as white wine and it was great. I was thinking it might be really good with blue cheese... Anyway, very easy, nutritious and generally very good recipe. thank you! I will be making this again.
     
  4. Sherry Belle
    A very nice, creamy soup. I cut the recipe in half and used cayenne instead of white pepper. Other than that I prepared this recipe as posted. I think I'll add frozen peas to the leftovers tomorrow when I reheat for a variation. Thanks for contributing to my collection of wonderful recipes. Sincerely, Sherry Belle
     
  5. Sena5780
    I made this to use up some cauliflower. I liked that it had lots of other veggies and didn't call for a lot of milk or cream. I used chicken broth in place of the water and it was very easy to make. I gave if 5 stars because both of my kids ate it, including the picky one! I served it with a sprinkle of cheddar and a small handful of balsamic croutons. The croutons were amazing with it as they added some cruch and contrast!
     

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