Start your meal off with a bowl of this satisfying, easy cheesy cauliflower soup.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2010
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.

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  • Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.

Nutrition Facts

184.6 calories; protein 9.5g 19% DV; carbohydrates 12.8g 4% DV; exchange other carbs 1; dietary fiber 1.6g 6% DV; sugars 5.8g; fat 11.2g 17% DV; saturated fat 4.8g 24% DV; cholesterol 26.3mg 9% DV; vitamin a iu 745.6IU 15% DV; vitamin c 29.2mg 49% DV; folate 57.5mcg 14% DV; calcium 273mg 27% DV; iron 0.9mg 5% DV; magnesium 24mg 9% DV; potassium 320.1mg 9% DV; sodium 481.6mg 19% DV; thiamin 0.1mg 8% DV.

Reviews (35)

Read More Reviews
36 Ratings
  • 5 star values: 29
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/06/2017
Loved this soup great for a cold day. I used my immersion blender after adding flour and it gave it a nice consistency. Didn't have lemon so I put in a small amount of reduced fat sour cream. It was quick and easy too. Read More
Rating: 5 stars
01/02/2014
Spot On! Wonderful main dish for a cold winter evening. Recipe can be modified to suit anyone's taste or preferences. By adding the lemon pepper I was able to bring in the lemon flavor with a bonus spark with the pepper. Pros: Creamy satisfying great for a diabetic! Cons: Might be a tad bland-added1 1/2tsp lemon pepper instead of the lemon juice Read More
Rating: 4 stars
12/29/2013
Vegetarian Comfort Food This was very good soup. I only had one leek so I used that and added 1/2 an onion which added a nice sweetness (a shallot would have worked well too). Because I hate wasting food and always look for ways to use what I already have I added 1/4 cup of leftover canned coconut milk and part of an opened jar of pimento peppers. For the milk I substituted 1/2 soy milk because I have trouble digesting cow's milk. (My daughter doesn't like soy milk but loved this soup and didn't notice it.) I used a stick emulsifier/hand mixer to give it a creamy consistency and cooked it longer than it called for. I added some coriander for flavor and topped it with homemade breadcrumbs. The lemon adds a needed slight tang. I would make this again - it would be great with a salad. Pros: Filling Read More
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Rating: 5 stars
09/10/2013
This was delicious! Even my two year old ate it up! I followed the directions exactly and we sopped up the bottom of our bowls with some garlic bread. I will be making this again soon! Read More
Rating: 5 stars
04/27/2013
My favourite! This delicious soup is one of my favourite meals of all time. I make it every couple of weeks it is so warming and comforting. I tend to add half broccoli and half cauliflower and have never added the lemon juice (always forget!). It is fantastic! Read More
Rating: 5 stars
03/12/2013
delicious and easy This soup is fantastic. I've made it twice now and loved it both times. I prepped the leeks and cauliflower in a food processor to get a smooth texture. Unlike other posters I didn't feel the need to tweak the ingredients at all. The original recipe is flavorful and satisfying without any additional bells and whistles. I will be making this soup consistently from now on. Pros: tastes great simple Cons: a fair amount of prep but no more than other soups Read More
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Rating: 5 stars
01/21/2013
Make it again and again My whole family loves this soup. I've made it many times since it first appeared in the magazine. I make it as written and love the taste/texture. I do use an immersion blender to break up the pieces better. I don't find a need to change a thing. Pros: Easy delicious Read More
Rating: 1 stars
01/02/2013
DONT ADD THE LEMON JUICE No matter how long I waited for it to thicken the lemon juice just currtled the whole pot of soup!!! It then tasted disgusting-what a waste! Pros: easy Cons: DON'T add the lemon juice Read More
Rating: 4 stars
12/15/2012
Rich and Creamy Usually I don't tweak recipes until I've first made them as directed. But based based on quite a few reviews I adjusted the seasoning; turned out to be a little over-seasoned for my palate. Should you make this soup and I highly recommend that you do use the spices as called for. That having been said I used green onions instead of leeks added a minced clove of garlic used nonfat versus low fat milk and substituted a reduced fat Mexican cheese blend for the cheddar all of which I would do again. The result was a very rich creamy soup the perfect comfort food for a cold day. Pros: Healthy easy to make Read More
Rating: 4 stars
08/03/2012
A few tweaks & mmmmm I thickened the soup with some mashed potatoes from my garden I also used a hand blender to break up my cauliflower. I used veggie stock instead of water. I also sprinkled fresh dill on each serving....no left overs??:o) Pros: Hearty soup Read More
Rating: 4 stars
07/11/2012
Satisfying comfort food! I made a few changes to create 2 lean & green meals for my medifast plan - used broth instead of water reduced milk to 1/2 cup added 1 cup lowfat cottage cheese when cauliflower softened and pureed with hand blender. Reduced the cheddar to 1 cup omitted flour added nutmeg and cayenne for some zip. Super satifying and filling! Pros: lean green lowfat nutritious easy quick delicious Read More
Rating: 5 stars
03/29/2012
Better than expected!!! Didn't have leeks or bay leaves so left them out. Used almond milk and put the cauliflower through the food processor after cooking. Added diced ham for the boys. I can't believe how good this tastes. You'd think there is heavy cream or butter in this soup. Will definitely make again! Pros: Creamy healthy Cons: None Read More
Rating: 5 stars
02/05/2012
Amazing Can't-Believe-It's-Healthy Soup I was a bit skeptical at how good this soup would be but was very pleasantly surprised at how great it tasted! My 8 year old son even loved it (and he's a picky eater). This will definitely be something I make again. Pros: Creamy and guilt-free. Easy to make. Read More
Rating: 5 stars
10/30/2011
we loved this! it was easy to make. i don't keep milk around so i used 1 cup half&half and vegetable soup stock for the rest of the liquid. i will definitely make it again. Read More
Rating: 5 stars
10/30/2011
I was really impressed. It tastes like a light version of potato cheese soup. I used reduced fat cheddar green cauliflower and wheat flour. I had it w/a slice of toasted pumpernickel bread. Delicious. Will definately be making this soup again. Read More
Rating: 5 stars
10/30/2011
Yum...instead of water I used reduced sodium chicken broth. It stepped up the texture and flavor and only adds 30 total calories. I also pureed some of the mixture to make it feel thicker also. If you're not worried about sodium add a little more as it will be under seasoned. Read More
Rating: 5 stars
10/30/2011
Quick and easy to make and tastes great. A nice recipe for a busy weekday. Read More
Rating: 5 stars
10/30/2011
I love this soup! I too used chicken broth instead of the water thinking I'd want the added flavor and saltiness. But I now think I'd only add 1/2 stock and 1/2 water as the cheese provided plenty of salt. Ahead of making it I also thought I'd be pulsing some in a blender to thicken the liquid but that isn't necessary at all. It's a hearty tasty soup! Read More
Rating: 5 stars
10/30/2011
Wasn't awful but thought it was kinda blah - even with chx stock as some other readers had recommended. Needs something - bacon cayenne??? - to give it a bit more zing. Read More
Rating: 5 stars
10/30/2011
This was a delicious healthy soup that paired nicely with the salmon salad sandwiches from this issue. Would also be good with a ham or tuna sandwich or a BLT or a smoked salmon and cucumber sandwich. I added lots of freshly ground pepper to my bowl which really perked it up. Read More
Rating: 5 stars
10/30/2011
I made this last night. It was very quick and easy to prepare. I used 1% milk and reduced fat cheese. It had very good flavor and everyone liked it. Will definitely make again. Read More
Rating: 5 stars
10/30/2011
I made this on Sunday. Quick and easy and absolutely loved it. To serve I shredded a little sharp cheddar on top added a touch more salt and ground peppar. My husband who does not like cauliflower thought this was good..he said it reminded him of potato soup. Read More
Rating: 5 stars
10/30/2011
Quick and easy recipe that the whole family enjoyed...even the one year old! Read More
Rating: 5 stars
10/30/2011
A little under-seasoned for us but nothing that some additional salt and pepper couldn't take care of. It was quite tasty. I used a potato masher to break down the cauliflower (after cooking) for my children (1 yr and 4 yrs) - they gobbled it up! I think I will try the chicken broth instead of water next time. Great idea! Read More
Rating: 5 stars
10/30/2011
I loved this but honestly changed it to suit my leftovers. I made a lot of substitutions and added some leftover cooked lean ground beef that I had cooked for another dish with some light butter cinnamon and pine nuts. But this is a great basic recipe to get me to like cauliflower and it is easy to change it depending on what you have in the cupboard. For me I only had fat free milk so used that but substituted fat free half and half for the final half-cup of milk. Took other people's suggestions and substituted chicken broth for half of the water too. I used 2% sharp cheddar b/c that was all I had and added a couple of drops of worcestershire sauce at the end along with some nutmeg (just b/c I always add a pinch of that to cream soups). I also had to substitute whole wheat pastry flour for the all purpose b/c again that is what I had (though I use that in milk gravies all the time with no ill effects. I thought the final product was great but it probably had a different look (and clearly a different taste) than if I had used the ingredients listed. I gave it five stars b/c it was so adaptable and a great basic recipe. Read More
Rating: 5 stars
10/30/2011
Good and easy. It did taste similar to potatoe soup. I used low sodium chicken broth so didn't add much salt. I also used only one cup of Sargento's Bistro sharp Wisconsin and Vermont shredded cheese with real bacon. this gave it a good flavor. I blended about 2/3 or so of entire batch so it was a nice think delicious and filling soup. Yes I would make it again! Read More
Rating: 5 stars
10/30/2011
I used chicken broth in place of water I also almost tripled the amount of salt and pepper since my boyfriend and I really like a lot of flavor. Since I had a feeling it was going to be a tad bit on the bland side I crisped up some bacon (I know this omitted the healthiness of the recipe but it was worth it) I suppose someone could use turkey bacon instead either way it was incredibly yummy! I did not have leeks available at the local supermarket so I used regular old onion in place of it and it was amazing! My boyfriend and I will be making this over and over and I plan on having guests over and this is on the menu! I suppose with all the substitutions it really changed this recipe but I think its still an amazing base with a lot of potential. Read More
Rating: 5 stars
10/30/2011
Delicious with recommended modifications! As others have noted I substituted low-sodium chicken broth for the water doubled the salt/pepper/bay leaves. Added paprika cayenne and nutmug and low-fat organic turkey bacon which I crumbled and blended into the soup at the end. This was a huge hit my boyfriend who never likes cauliflower couldn't get enough. Served with a simple salad it was a complete meal. Read More
Rating: 5 stars
10/30/2011
I loved this soup even made exactly as written. It definitely was missing something but simply using chicken broth the second time I made it was an enormous improvement. Read More
Rating: 5 stars
10/29/2011
I thought this was pretty excellent for being so simple to make. I did use chicken broth instead of water...and only 1 cup of cheese. Two bay leaves & just a touch of basil & I like a little more pepper. Topped off our bowls with a bit of crumbled maple bacon. I will most definitely make this again. Read More
Rating: 5 stars
10/29/2011
My husband raved over it... went back for a 2nd bowl (I was too full from the first) and he doesn't even usually like cauliflower! I did make a few changes: chicken broth instead of water 2 bay leaves a cube of chipotle bullion chopped fresh garlic. I did a few presses with my immersion blender before adding the flour/milk. It was chunky creamy Delicious! Read More
Rating: 5 stars
10/29/2011
This soup is very easy to make; just like the bulk of the other comments have indicated. I took the advice of several other comments and used chicken broth for the water portion of the recipe. Other than that I stayed pretty true to the ingredients list. I will be adding some additional salt to my bowl and probably some hot sauce to jazz it up a bit. All in all a great soup. I have to say that I agree that it reminds me of potato soup and maybe even a cream of mushroom... Read More
Rating: 5 stars
10/29/2011
This turned out great! I also broke up the cauliflower with a potato masher and used half gouda (to give it a smoky flavor without the animal products) and half cheddar. This is fantastic for vegetarians if you use cheeses made with vegetable rennett instead of calf rennett. Definitely a keeper! Read More
Rating: 5 stars
10/29/2011
Yummy!!! I made this exactly as the recipe depicts other than using sharp cheddar instead of extra sharp because I didn't have it. I am a vegetarian so I used water like the recipe said. It came out good but I felt like it needed something extra. I added some extra salt & pepper and a sprinkle of ground cayanne pepper to my individual bowl and it made a huge difference. Brought out the flavors of the soup while giving it a little zing. Pros: Easy to make small list of ingredients easy clean up fast Read More
Rating: 5 stars
10/29/2011
Cauliflower cheddar soup I loved this. I have never cooked with leeks before but this was very easy. Didn't have a bay leaf so added a bit of thyme. Pros: Delicious Read More