Cauliflower and Cheese Soup

Cauliflower Cheese Soup

Winter days call for delicious soup! I love Broccoli and Cheese soup – that’s what I always order when I go to Panera Bread (free plug!).

However, I have never tried a cheesy cauliflower soup version. I bought a good-size cauliflower from the grocery the other day and decided to make soup out of it.

I needed a delicious bowl of soup for some comfort eating as well since hubby is away at a conference in California for a few days.

Cauliflower, Cheese, Soup

Though cauliflower is the star of this soup, it’s also packed with other healthy fresh ingredients like onion, celery, a leek, potato, and yummy cheese!

So it’s a pretty wholesome soup and something even your kids would enjoy like mine did. For the cheese, I opted to use a combo of ricotta and blue cheeses.

If you’re not a huge fan of the pungent blue cheese then feel free to just use ricotta all the way or perhaps even try another cheese that you fancy.

So don’t let the winter blues get you – make a hearty and cheesy cauliflower soup today!

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Cauliflower and Cheese Soup

By: Manila Spoon
Published 03/06/2015

Cauliflower and Cheese Soup

Cheesy-licious, thick and creamy – of course it’s healthy, too – Cauliflower Cheese Soup.


  • 1 Cauliflower, cut into florets
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1 Onion, chopped
  • 2 Celery stalks, sliced
  • 1 Leek, chopped
  • 1 large Potato, peeled and diced
  • 6 cups Vegetable Stock (or water)
  • 2 Bay Leaves
  • 3 Tablespoons Ricotta Cheese
  • 2 Tablespoons Blue Cheese
  • 2 Tablespoons Sour Cream, or to taste
  • Salt and Pepper, to taste
  • Snipped fresh Chives, parsley or cilantro, to serve


  1. Melt the butter in the Olive Oil in a large saucepan using low to medium heat. Add the onion, celery, leek, potato and cover.
  2. Let the vegetable sweat for 10 minutes.
  3. Uncover and pour the stock in and add the bay leaves and cauliflower florets. Simmer gently for 20-25 minutes or until the cauliflower florets are tender.
  4. Take the bay leaves out and then puree the rest in a blender.
  5. Return the pureed vegetables into the saucepan and then add the cheeses and sour cream. Just cook until cheeses have melted and the soup is fully heated through.
  6. Adjust the seasoning to your taste. Ladle into bowls, garnish with some fresh herbs and enjoy with some crusty bread!

Yield: 8
Prep Time: 15 mins.
Cook time: 25 mins.
Total time: 40 mins.
Tags: cauliflower, soup, vegetables, winter, cheese, ricotta, blue cheese

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Last updated on January 26th, 2024 at 09:23 pm



  1. April 7, 2015 / 2:27 am

    I've never thought of adding ricotta cheese and blue cheese….I have made this with cheddar cheese and you are right — the combo of cauliflower and cheese is cheese-alicious!

    • April 7, 2015 / 1:23 pm

      So true, Barbara. Always a wining combination. Thanks for stopping by. 🙂

    • April 7, 2015 / 1:24 pm

      It is a delicious and very healthy vegetable that I really ought to prepare more often. Thanks for stopping by. 🙂

  2. April 8, 2015 / 1:06 am

    What an interesting soup. So many good flavors going on here. I know that hint of blue cheese is going to bring just the right depth and balance. Delicious!

    • April 8, 2015 / 3:19 am

      That is so true, a little blue cheese goes a long way in adding flavor to this soup. Thanks, Susan.

  3. April 8, 2015 / 1:07 am

    I love everything about this soup! It sounds scrumptious! I'll definitely be making this soon.

    • April 8, 2015 / 3:19 am

      Thanks Anna and I certainly hope that you enjoy it. 🙂

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