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A black pot of creamy Cauliflower soup topped with parsley

Creamy Cauliflower Soup

This delicious Creamy Cauliflower Cheese Soup will warm your tummy on a cold day. It is so simple and quick to make too.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 258kcal


  • 1 medium head cauliflower cut into florets
  • 1 large onion chopped
  • 5 baby carrots sliced
  • 3 cups water
  • 3 teaspoons chicken or vegetable bouillon
  • tablespoon butter
  • 2 tablespoon all-purpose flour
  • ¼ teaspoon pepper
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • ½ teaspoon hot pepper sauce optional


  • In a large pot, combine the cauliflower, carrots, onion, water and bouillon and bring to a boil.
  • Reduce heat; cover and simmer for 15 minutes or until the vegetables are tender.
  • Place in a blender or food processor and puree for about 10 seconds or until smooth. Set aside.
  • In another saucepan, melt butter.
  • Stir in the flour, salt and pepper until smooth.
  • Gradually add the milk.
  • Bring to a boil over medium heat stirring for 2 minutes or until thickened.
  • Reduce heat.
  • Stir in the cheese until melted.
  • Add hot pepper sauce if desired.
  • Stir this cheese sauce into the cauliflower mixture.


Calories: 258kcal | Carbohydrates: 21g | Protein: 14g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 320mg | Potassium: 712mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2205IU | Vitamin C: 74.3mg | Calcium: 392mg | Iron: 1.2mg