Creamed Cauliflower Soup with Cheese

9 Reviews
100% would make this recipe again

Preparation : 10 min Cooking : 20 min
160 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Bone-healthy


6 cups cauliflower, or brocoflower, cut into florets 1 kg
1 clove garlic, finely chopped
1/2 onions, finely chopped 100 g
1 tbsp butter, unsalted 14 g
1 tbsp canola oil 15 mL
4 cups vegetable broth 1 L
1/4 cup cream 15% 65 mL
1 1/3 cup Cheddar cheese, grated 100 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.


  1. Prepare the vegetables: cut the cauliflower into florets, finely chop the garlic and onion.
  2. Heat the butter and oil in a saucepan over medium-low heat. Add the onion and garlic and sauté 4-5 min, until translucent. Add the cauliflower and cook 2 min with stirring. Pour in the warm broth. Bring to a boil, then lower the heat, cover, and simmer about 20 min until very soft. Add a little salt and pepper.
  3. Purée the soup in a blender or food processor until smooth. Pour in the cream, half of the grated cheddar and adjust the seasoning. Put the soup back on the stovetop, add more broth if the soup is too thick, and reheat it throughout.
  4. Serve into bowls, adding the remaining cheese on top of each bowl.


The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cheese and cream should not be added before freezing, but later when the soup is reheated.

Nutrition Facts Table

per 1 serving (330g)


% Daily Value




10 g

16 %

Saturated 5.4 g
+ Trans 0.1 g

28 %


30 mg


190 mg

8 %


11 g

4 %


3 g

13 %


5 g

Net Carbs

8 g


8 g

Vitamin A

8 %

Vitamin C

118 %


16 %


7 %


This recipe is :
Diet-related health claims  :
Free  :
Added Sugar
Excellent source of  :
Folacin, Vitamin C, Vitamin K
Good source of  :
Calcium, Pantothenic Acid, Phosphorus, Potassium, Vitamin B12, Vitamin B6
Source of  :
Fibre, Iron, Magnesium, Manganese, Niacin, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin E, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Meat and Alternatives ½
Fats 2

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Members' Reviews

9 Reviews (8 with rating only ) 100% would make this recipe again
may 09, 2010 | I would make this recipe again

amazing!! and so simple. tastes phenomenal.

Useful 0

This recipe is in the following categories

Vegetables | Cheese | Soups | Bone-healthy | Vegetarian | High Calcium | Halal | Kosher | British

Top Reviews

View All Reviews
may 09, 2010 | I would make this recipe again

amazing!! and so simple. tastes phenomenal.

Useful 0