Cheddar Cauliflower Soup

  • Active Time 35m
  • Total Time 35m
  • Rating ****

8 servings, 1 cup each

Start your meal off with a bowl of this satisfying, easy cheesy cauliflower soup.


  • 2 tablespoons extra-virgin olive oil
  • 2 large leeks, white and light green parts only, thinly sliced and rinsed
  • 4 cups chopped cauliflower florets (from 1 medium head)
  • 2 1/2 cups low-fat milk, divided
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon white or black pepper
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups extra-sharp cheddar cheese
  • 1 tablespoon lemon juice


Heat the oil in a large saucepan over medium heat. Add the leeks and cook, stirring, until very soft, about 5 minutes. Add the cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.

Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in the cheese and lemon juice.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10208

nutrition information per serving

186 calories; 11g total fat; 5g total saturated fat; 27mg cholesterol; 488mg sodium; 0g carbohydrates; 2g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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