Cheddar Cauliflower Soup

Cheddar Cauliflower Soup

35 Reviews
From: EatingWell Magazine, January/February 2010

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

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons extra-virgin olive oil
  • 2 large leeks, white and light green parts only, thinly sliced and rinsed
  • 4 cups chopped cauliflower florets (from 1 medium head)
  • 2½ cups low-fat milk, divided
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon white or black pepper
  • 3 tablespoons all-purpose flour
  • 1½ cups shredded extra-sharp Cheddar cheese
  • 1 tablespoon lemon juice


  • Active

  • Ready In

  1. 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.
  2. Meanwhile, whisk the remaining ½ 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 information

  • Serving size: 1 cup
  • Per serving: 185 calories; 11 g fat(5 g sat); 2 g fiber; 13 g carbohydrates; 10 g protein; 57 mcg folate; 26 mg cholesterol; 6 g sugars; 0 g added sugars; 746 IU vitamin A; 29 mg vitamin C; 273 mg calcium; 1 mg iron; 482 mg sodium; 320 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value), Calcium (27% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, ½ low-fat milk, 1 high-fat meat

Reviews 35

January 06, 2017
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By: Perla I. Diaz-Olivas
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.
January 02, 2014
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By: EatingWell User
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
December 29, 2013
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By: EatingWell User
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
September 10, 2013
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By: Sasha
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!
April 27, 2013
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By: EatingWell User
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!
March 12, 2013
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By: EatingWell User
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
January 21, 2013
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By: EatingWell User
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
January 02, 2013
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By: Katherine
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
December 15, 2012
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By: EatingWell User
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
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