I LOVE this cauliflower cheese soup. As in love, love, love. It’s just so good, and seems so rich, that I never think that I’m eating lots of vegetables – and no one else does, either! In fact, this was the first “vegetable” soup I made that my kids would eat happily.
I started making it when the kids were little and simply called it “cheese soup” to distract them from asking what was in it. When they got older and I finally told them the ingredients, my daughter cried out, “Oh mom! You’ve just ruined it!”
Guess I should’ve kept quiet.
Aren’t these ingredients great? Seriously- this is it. That’s real food, people! And sometimes I leave out the potatoes for less carbs and the soup is only just a little less thick.
And the other thing I love about this soup? Chop it all up and throw it in a pot- no complicated steps.
Another thing that makes this soup easier is an immersion blender, which I also love, love. And if you think you don’t need one because you already have a blender or food processor, you are wrong. I used to transfer the hot soup into a blender, getting the soup everywhere in the process and trying not to burn myself, so it can be done. But once you use a stick blender, you’ll never go back.
Since getting one (I started with a cheap plastic one, but it melts – really – in the hot soup, so I recommend one with a stainless removable blender) I use it to make recipes like this soup, and also for things like:
I was definitely in the camp of thinking I didn’t need one – and then wondering what I ever did without it!
Serve this with a salad you make while it’s cooking, add some good bread and it’s a quick and easy meal. It also makes a great first course for a company meal- and serving a soup course? They’ll feel all special and not have a clue that it’s mostly vegetables!
Click the arrow for the printable recipe!