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    Home » Blog » Whole Food Recipes » Homemade Soups

    March 2, 2016 | By Jami

    Amazing Cauliflower Cheese Soup {in 30 Minutes}

    Jump to Recipe

      This cauliflower cheese soup recipe takes about 30 minutes from start to finish and is made up of mostly vegetables - but your family will only taste rich, creamy, and cheesy deliciousness. This may be the perfect way to get your kids to eat cauliflower! Find more great recipes on the Quick Healthy Recipes page.

    Amazing Cauliflower Cheese Soup is an easy way to eat your vegetables without knowing it!

    Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.

    I LOVE this cauliflower cheese soup recipe. 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.

    Fun fact: I started making this soup when my kids were little and I 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.

    Quick and easy Cauliflower Cheese Soup is the only way our kids will eat cauliflower

    I've made this for pretty much everyone who's come to our house over the years and they all agree - it is pretty amazing. Not only for the taste, or for the fact that it's chock-full of vegetables, but also for the fact that it's a thick, creamy soup that doesn't use flour or cream to thicken, only whatever type of milk you have in your fridge.

    Amazing Cauliflower Cheese Soup

    Cauliflower Cheese Soup ingredients

    Aren't these ingredients great? Seriously- this is it. That's real food, people!

    I do sometimes leave out the potatoes and the soup is only just a little less thick so that's an option.

    Making cauliflower cheese soup with an immersion blender

    And the other thing I love about this soup? Chop it all up and throw it in a pot- no complicated steps.

    One thing that makes this soup a lot easier to make 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:

    • Easy, homemade refried beans
    • tomato soup & sauces
    • maple apple butter
    • cranberry sauce
    • and more!

    I was definitely in the camp of thinking I didn't need one - and then wondering what I ever did without it!

    Cauliflower Cheese Soup

    Serve this with a salad you make while it's cooking (a simple green salad with vinaigrette dressing), add some good bread (like this easy artisan 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!

    A cheesy delicious soup that takes only 30 minutes and is full of vegetables - but no one will believe it!

    Cauliflower Cheese Soup
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    5 from 2 votes

    Amazing Cauliflower Cheese Soup (in 30 Minutes)

    A cheesy, delicious homemade soup that's ready in about 30 minutes and is full of vegetables - but no one will believe it!
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Soup
    Cuisine: American
    Yield: 6 -8 servings
    Author: Jami Boys

    Ingredients

    • 4 cups chicken stock hopefully, your frozen homemade broth
    • 2 potatoes diced (optional- they make the soup thicker, but I rarely use them)
    • 1 onion chopped
    • 2 carrots peeled and chopped
    • 3 garlic cloves minced
    • 1/2 of a large head of cauliflower chopped (about 3½ cups)
    • 1½ teaspoon salt needed with homemade stock, not so much with canned, so be sure to taste
    • 1/4 teaspoon dry mustard
    • 1/4 teaspoon black pepper
    • 1½ cup grated sharp cheddar cheese medium will work, but sharp has the best flavor
    • 1 cup milk
    • chives dill or parsley for garnishing (optional)

    Instructions

    • In a large saucepan, combine the stock, potatoes (if using), onion, carrots, garlic, and cauliflower. Bring to a boil, lower heat and simmer for 15 minutes or until the vegetables are tender.
    • Add the mustard, black pepper, and salt if needed, and puree all the ingredients with an immersion blender right in the pan (alternately, transfer portions of the soup to a blender to puree, but be careful with the hot soup!).
    • Reduce the heat to low and add the cheese and milk, stirring well.
    • Continue to cook over low heat for about 5 more minutes until the soup is warmed through and the cheese is all melted. Taste and adjust seasonings, if needed.
    • Garnish with herbs if desired before serving.

    Notes

    Make Ahead: this soup stores well for a week or more, so you can make it early for dinner or lunch prep.

    Nutrition

    Serving: 1cup | Calories: 167kcal | Carbohydrates: 16.1g | Protein: 8.8g | Fat: 8.1g | Saturated Fat: 4.9g | Cholesterol: 25mg | Sodium: 846mg | Fiber: 3.1g | Sugar: 4.8g
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

     

     

     

     

    This recipe has been updated - it was originally published in 2011.

    Looking for more easy soup recipes?

    Quick Corn and Sausage Chowder

    Quick Corn Sausage Chowder

     

    Curried Turkey Rice Soup - An Oregon Cottage

    Curried Turkey-Chicken Rice Soup

     

    Savory Seafood-Tomato Stew - An Oregon Cottage

    Savory Tomato Seafood Stew

     

    Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read my full disclaimer and advertising disclosure.

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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    1. Tammy says

      January 26, 2023 at 6:22 am

      I'm a little late to the party but wonder if this soup can be frozen? It's just two of us and my husband doesn't like soup. (totally his loss). Anyway, I usually make a big batch of soup and then leave some in the fridge, but freeze most of it.

      Reply
      • Jami says

        January 30, 2023 at 1:11 pm

        Yes, this can be frozen!

        Reply
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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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