This easy recipe for cauliflower cheese soup is one that you can whip up in no time with just a few ingredients and your food processor. It makes a warm and wonderful lunch or light supper, full of of delicious creamy flavor!
So, I read somewhere recently that cauliflower season runs from October to April, which sent me into a mild panic because I try hard to find/cook/eat vegetables and fruits when they are in season…mainly because they taste best when they are in season, and also because it appeals to the compulsively over-organized part of my personality. (Those of you who have looked in my spice cabinet know what I mean.)
At any rate, I realized that cauliflower season was Almost Over and I hadn’t made anywhere near enough cauliflower anything. (I actually don’t think I made a single cauliflower thing, and I don’t know why. I really love cauliflower. It’s a mystery.)
Anyway, once this dawned on me it was then a mad rush to make this simple and simply wonderful soup. It’s basically cauliflower (you might have guessed that part), a few other veggies, some cheddar cheese, some chicken broth, a little evaporated milk and voila! Warm and wonderful soup, perfect for an easy supper on the last of the early spring nights where there is still a little nip in the air.
Phew, made it right under the cauliflower wire.
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Cauliflower Cheese Soup
Prep Time: 20 minutes- Cook Time: 1 hour, 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 4-6 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
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This easy recipe for cauliflower cheese soup is one that you can whip up in no time with just a few ingredients and your food processor. It makes a warm and wonderful lunch or light supper, full of of delicious creamy flavor.
Ingredients
- 2 cups chicken broth (I like the Imagine and Pacific brand in the box, not the can)
- 1 head cauliflower (about a pound), broken into large pieces
- 1 stalk celery, chopped
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 1 five ounce can evaporated milk
- 1 1/2 cups shredded cheddar cheese (I love the Cabot brand!)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Add all ingredients except milk and cheese to a large saucepan. Cook over medium-low heat for 1 1/2 hours until cauliflower is very tender.
- Ladle mixture into a food processor and process until smooth. (Depending on the size of your food processor you may need to do this in batches.)
- Return pureed mixture to saucepan and stir in milk and cheese. Cook over medium heat, stirring constantly until cheese is melted.
- Add salt and pepper to taste. Ladle into bowls, garnish with a little parsley and serve.
Your soup looks creamy and delicious. I love cauliflower!
Thanks Kate and me too – I don’t know why I don’t make it more! :)
I do the same thing! I get to the end of a season and think “OMG I never cooked with “insert veggie here””. You know, instead of remembering all the things I DID cook with. This soup sounds dreamy creamy. Love.
I think I need some kind of flashing “fruit and vegetable in season” sign in my kitchen. Except for tomatoes…I definitely know about tomato season. I wish it was here already!
Yummy! Definitely making a pot of this next time we have a cold, rainy day!
We seem to be having a whole string of these here. Sigh. But a good excuse for soup!
You know, I think I saw something similar used as the base for a creamy-ish, but healthy, pasta sauce, like a Primavera kind of thing, like toss the pasta with the cauliflower sauce then top with roasted veggies…wish I could remember where, or even when, I saw it. I, too, am a cauliflower lover, so it stuck in my memory.
This would make a great winter meal. Looks so yummy.
Sounds yum…maybe you can reinvent it?? :)
This sounds lovely and like a perfect dish before things heat up too much during the summer! I cannot wait to give this a try!
Yes, pretty soon we are going to be all about salads and the grill, right? (Although I love those types of recipes too….) :)
I want a bowl for lunch!
It’s a little past lunchtime here, but there’s still time to make it for supper! :)
Yum! Cauliflower soup is one of my new favorites. I’ve made one very similar from Aarti Sequeira of “Aarti Party”… and other than cauliflower, the primary flavor is bacon! http://www.aartipaarti.com/2010/11/12/the-great-thaw-bacon-flower-soup/
I’ve tweaked it a bit, but pretty much always end up adding some kind of sharp cheddar or parmesan. A few dashes of hot sauce don’t hurt either! Whether your recipe or hers, I love that you can have a soup with a really creamy texture without actually using a ton of cream.
Yum – thanks so much for this link! I think the only thing that could make this soup better is bacon, so I will definitely give this a try – I owe you one!
As I was leaving my parents’ house after a few days visit, my mom handed me a head of cauliflower to take home (we’re a normal family, I swear). I made this soup for dinner tonight with said cauliflower, and it was fantastic!
I think cauliflower is a fantastic parting gift! My mom once gave me some really great bacon for my birthday (I’m totally serious!) Glad you liked it. :)
I don’t care that its almost July! I LOVE LOVE LOVE Soup!
And this one- this one was perfect. Super Yum!
Thank you!
Me too – I’ll eat soup ANY time. :)