Cauliflower and blue cheese team up in this easy, creamy, tangy, hearty cauliflower blue cheese soup! This is a recipe you’ll want to make over and over.
I started my serious relationship with cauliflower back a few years ago when the Southern husband and I decided to give the Atkins Diet a whirl. Remember that one? It promised you could eat all the bacon you wanted, so long as not one single carbohydrate passed your lips. This sounds like heaven to me, until I got to the second day and realized that I loved carbohydrates as much as I love bacon, and the only reason I lasted on it long enough to lose a few pounds was that I realized that whipped cauliflower was actually almost as good as mashed potatoes.
I had never truly appreciated the deliciousness of cauliflower before then, but ever since I’ve been figuring out different ways to serve it up, including this scrumptious cauliflower and blue cheese soup! Ready for cauliflower soup deliciousness? Let’s make it!
[clickToTweet tweet=”Cauliflower and blue cheese team up in this easy, creamy, hearty cauliflower blue cheese soup!” quote=”Cauliflower and blue cheese team up in this easy, creamy, hearty cauliflower blue cheese soup!”]This soup is pretty much as simple as it gets, soup-making-wise. You want to start by cooking up some cauliflower until it is nice and soft and tender. Put a few pieces aside to use as garnish for your soup later. They will look so pretty, and the only thing better than cauliflower soup is pretty cauliflower soup, I always say.
The rest of the soup is a glorious combination of butter, leeks, celery, chicken broth and milk, with a little flour for thickener. It tastes like it has a generous lacing of cream, but no…it’s the magic of that cauliflower! You puree the whole thing up until it is gorgeous and creamy, and then sitr in the blue cheese until it is melted and perfect.
Now ladle it into bowls, grind some pepper on top and garnish it with the cauliflower pieces. Hand out some soup spoons and prepare yourself for some serious cauliflower deliciousness. I heart cauliflower! And bacon. And carbohydrates. And cauliflower!
Cauliflower Blue Cheese Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 head cauliflower, cut into small pieces
- 1/2 stick butter
- 1 leek, white and pale green parts only, cleaned and sliced
- 1 cup celery, chopped
- 1/4 cup flour
- 3 cups chicken broth
- 1 cup whole milk
- 4 ounces crumbled blue cheese
- Fresh ground pepper
Instructions
- Boil a handful of the smaller cauliflower florets in boiling water until just tender, about 3 minutes, and drain. Set aside – you are going to use these for garnish later!
- Melt butter in a Dutch oven over medium high heat. Add leek, celery and the rest of the cauliflower and stir. Sprinkle flour over the top and stir.
- Pour in broth and milk and bring to a boil. Reduce to a simmer, cover the pot and cook until cauliflower is very very tender, about 25 minutes.
- If you have an immersion blender, carefully blend the soup mixture until smooth…if not, transfer the mixture in batches to a regular blender and blend that way. Return to pot.
- Add cheese and stir over medium heat until melted.
- Divide soup among bowls and grind fresh pepper on top. Garnish with cauliflower florets and serve at once.
Lesley says
Hi Kate – I love making soup & I have actually made this!! The only thing I did differently was to use onions instead of leeks, as I neglected to buy any leeks, & I also added some minced garlic (sautéed with the veggies). The recipe is easy & quick, has a lovely texture & is absolutely delicious. Blue cheese goes so well with cauliflower, but the flavour in your recipe is not overwhelming. Just yummy. Thanks for the great recipe.
Lesley
Hi Lesley! I’m so glad you liked this soup, and I am a big fan of being creative when I don’t have all the ingredients (and I am going to have to try this with your garlic addition!) :)
Toni Hamilton says
Sounds delicious. Just wondering how much butter to use.
Toni
Oh, what would I do without my eagle-eyed readers? I added that important info to the ingredient list – 1/2 stick. :)
Nigel says
Sorry Kate, but what is a ‘stick’ of butter?
I recently became a widower so am learning!
Nigel
Hi Nigel! A stick of butter is 1/2 cup. I’m so sorry for your loss…I hope cooking is a comfort to you.
Lauren says
Cauliflower always seems a little bland to me, so bacon and blue cheese is a great way to season it! Castello Blue Cheese has a really strong, true blue flavor that I think would work well in this. Actually, now you’ve got me thinking about blue cheese cauliflower “mashed potatoes” :)
Oh man – now me too!!!
Nutmeg Nanny says
Oh my, this soup looks absolutely delightful! I love cauliflower and I love blue cheese, I can’t wait to try this!
It’s definitely a dream come true match of ingredients! :)
Crystal @ Simply Playfulf Fare says
This sounds amazing! I love cauliflower, I love blue cheese, and I love soup!
Three great things that go great together! :)
Joanne says
I absolutely could NOT survive without carbs…but I can definitely see the appeal of this soup! The blue cheese must add so much good smelly cheese flavor. :)
I know, right? I was out of my mind for a little while there. :)
Robyn Stone | Add a Pinch says
This is pretty soup, Kate!!! It also sounds absolutely delicious! My husband would love this!!!
Mine definitely did! There’s something about cauliflower and cheese that is just captivating. :)
Souzie says
I looooooove cauliflower. My mother used to make it the Hungarian way with sourcream, breadcrumbs mixed with butter and baked in the oven. Yummmy….we all loved it. I also love soup…especially creamy ones and as I am die-hard fan of blue cheese….well….what can I say except that I can’t wait to make this! Thanks Kate :-)
Oooh, baked cauliflower with bread crumbs – you are giving me great ideas!