Cheesy Cauliflower Soup

Cheesy Cauliflower Soup

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Cheesy Cauliflower Soup

Cheesy Cauliflower Soup

Prep Time 15 minutes
Cook Time 10 minutes
Servings 6


  • 4 tbsp Butter
  • 1 cup Finely diced onion
  • 3 tbsp Flour
  • 3 to 4 cups Chicken stock or vegetable stock
  • 1 pound Cauliflower florets, fresh or frozen
  • 1 tsp Salt
  • 1 tsp Dry mustard
  • 1/4 cup Dry white wine
  • 1 1/2 cups Heavy cream
  • 2 cups Shredded sharp cheddar cheese, plus extra for garnish
  • 3 Scallions - chopped
  • 1 cup Croutons


  • In a large soup pan, cook the onions in the butter until they start to get soft.
  • Stir in the flour. Cook a minute or two, stirring constantly.
  • Add 3 cups chicken stock, cauliflower, salt, mustard and wine.
  • Bring to a boil, whisking often.
  • Turn down heat and let the soup simmer for 5 to 10 minutes, or until the cauliflower is very soft.
  • Puree the mixture using a hand blender, or let cool a bit and puree in a blender.
  • Return the soup to the pot. Stir in cream. Heat until just warm. Don’t boil.
  • Stir in the cheese a handful at a time.
  • If soup is too thick, add a bit more chicken stock.
  • Serve the soup in bowls with a little extra cheese, some scallions and croutons on top if you like.


Calories: 481kcal | Carbohydrates: 21g | Protein: 17g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 110mg | Sodium: 892mg | Potassium: 526mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1333IU | Vitamin C: 40mg | Calcium: 354mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. Hi Cory. Glad you liked the soup and yes you can definitely cut back on the heavy cream or use milk instead. Thanks! -Amy

  2. Cory Wrensch says:

    Your Recipe is Good, but less Whipping Cream could be used.