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

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

Gallery

Advertisement

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.

    Advertisement
  • 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

185 calories; protein 9.5g; carbohydrates 12.8g; dietary fiber 1.6g; sugars 5.8g; fat 11.2g; saturated fat 4.8g; cholesterol 26.3mg; vitamin a iu 745.6IU; vitamin c 29.2mg; folate 57.5mcg; calcium 273mg; iron 0.9mg; magnesium 24mg; potassium 320.1mg; sodium 481.6mg; thiamin 0.1mg.
Advertisement

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: 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
10/29/2011
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
10/30/2011
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
Advertisement
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
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
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
Advertisement
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: 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: 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
Advertisement