Cheese, cauliflower, and potatoes are combined into a delicious cheesy cauliflower soup.
I love soup during the fall and winter. A bowl of soup is comforting at the end of a long day.
My favorite soups are vegetable soups like this cheesy cauliflower soup.
I love that they are an easy one pot meal. You can add some bread or salad to a soup like this, but you don’t have to. This soup is a meal all on its own.
It is a great lunch or dinner during the fall and winter.
Ingredients
This soup is gluten free as long as you read labels to make sure that your ingredients, like chicken broth, are gluten free.
- oil
- onion
- garlic
- cauliflower
- potatoes
- chicken broth
- cheddar cheese
- milk
- bacon, optional but good
Cheesy Cauliflower Soup
Cheese and cauliflower combined in an easy to make soup. Perfect for a fall or winter day.
Ingredients
- 2 tablespoons oil
- 1/2 onion diced, see note below
- 3 cloves garlic, minced
- 2 pounds cauliflower, chopped ( about 5 cups)
- 2 large or 3 smaller potatoes, peeled and cut into 1 inch chunks
- 3 -14.5 ounce cans chicken broth
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup cooked chopped bacon, optional but good
Instructions
- Heat oil in a pot or large pan.
- Add onion and cook just until starting to get tender.
- Add garlic. Stir for 1 minute.
- Add potatoes. Cook stirring for 2-3 minutes.
- Add broth. and bring to a boil.
- Reduce heat and cook for 10 minutes. Stir occasionally.
- Add cauliflower and cook for 8-10 minutes more or until cauliflower and potatoes are tender.
- Let cool slightly.
- Stir in milk.
- Use an immersion blend to blend or carefully transfer to a blend and blend until smooth. Use caution when blending hot liquid. I prefer to use an immersion or hand blender because is easier to blend hot liquids. If using a blender transfer soup back to pot.
- Stir in cheese until melted.
- Serve with bacon and extra cheese on top if desired.
Notes
Cheesy Cauliflower Soup is gluten free as long as you read labels to make sure that the ingredients are gluten free.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 291Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 957mgCarbohydrates: 25gFiber: 5gSugar: 4gProtein: 14g
Nutritional values are approximate and aren't always accurate.
Originally posted in March 2009. Updated October 2023.
Also, if you ever have some cauliflower around, try frying it, as is. No breading or batter, just fried in vegetable oil until it is medium brown. Salt it, and serve with a small little pile of cumin for dipping. Amazing taste! The little ends are crispy and the middle is soft. Don’t discard the middle stem, its our favorite part!
We try and limit fried foods a bit, but this one is a keeper.
That sounds really good!
I made this for lunch one day for myself and my kids. It was great. We have some sitting in the freezer for an upcoming cold day 🙂 Thank you for sharing!
https://fantasticalsharingofrecipes.blogspot.com/2012/03/cheesy-cauliflower-soup.html