Cauliflower Cheese Soup

  • Author: Kate Morgan Jackson
  • 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


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. 


  • 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


  1. 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.
  2. 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.)
  3. Return pureed mixture to saucepan and stir in milk and cheese. Cook over medium heat, stirring constantly until cheese is melted.
  4. Add salt and pepper to taste. Ladle into bowls, garnish with a little parsley and serve.