Cauliflower Cheddar Soup

Well if you haven’t caught on yet, I like soup. A lot. A great homemade soup is so awesome on a chilly day. And there are always leftovers which last several days, perfect to pack and bring to work. This was also very easy to make, a must here on Dishin’ About Nutrition 🙂

Cauliflower & Smoked Cheddar Soup – Eating Well Magazine


  • 2 tablespoons extra-virgin olive oil
  • 1/2 onion, diced
  • 4 cups chopped cauliflower florets (from 1 medium head)
  • 2 1/2 cups low-fat milk, divided (I used almond milk)
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon white or black pepper
  • 3 tablespoons all-purpose flour (I used almond flour)
  • 1 1/2 cups shredded extra-sharp Cheddar cheese
  • 1 tablespoon lemon juice


1. Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add 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.

2. 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 cheese and lemon juice.

And the random photo of the day….


3 responses to “Cauliflower Cheddar Soup

  1. Ohhh. I love me some cauliflower soup! I made it once, not fancy likes your though. Too bad I have to (eh-em) go easy on the cauliflower for purposes I shall not comment about right now.

  2. Pingback: Bourbon-Glazed Salmon | Dishin' About Nutrition

  3. Pingback: Vegan: Winter Cauliflower and Cheddar Soup « Today's Briseis

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