Skip to Content

Cauliflower Cheddar Soup

Sharing is caring!

Cauliflower Cheddar Soup

Cauliflower Cheddar Soup

Jessica Braider
This combination is just as creamy and dreamy as it sounds! Scramble recipe tester Greg Kershner said that his 8- and 5-year-olds “ate it up and had seconds.”
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 6 servings

Ingredients
  

  • 1 Tbsp. extra virgin olive oil
  • 1 yellow onion chopped
  • 2 cloves garlic minced, about 1 tsp.
  • 3/4 tsp. paprika
  • 1 head cauliflower coarsely chopped
  • 2 1/2 cups reduced-sodium chicken or vegetable broth (or use any variety)
  • 1/2 cup low fat milk (or use any variety)
  • 1 1/2 cups shredded Cheddar cheese
  • 1 - 2 Tbsp. fresh dill or chives. chopped, or more to taste
  • 1/4 - 1/2 tsp. salt

Instructions
 

  • In a large saucepan or stockpot, heat the oil over medium heat. Add the onions and garlic, and cook, stirring occasionally, until the onions are tender, about 5 minutes.
  • Add the paprika and cauliflower and cook it for 2 – 3 minutes.
  • Add the broth and milk to the pot and bring it to a boil. Reduce the heat to keep it at a gentle simmer, cover the pot, and cook it for 25 – 30 minutes, stirring occasionally, until the cauliflower is very tender when pierced with a fork.
  • Using a hand immersion blender or a standing blender, puree the soup. Return it to the pot, if necessary, over medium-low heat and stir in the cheese, dill, and salt, until the cheese is melted. Serve it immediately or refrigerate it for up to 3 days.

Slow Cooker Directions:

  • Combine all ingredients except the milk, cheese, and dill in the slow cooker. Cook on low for 8 - 10 hours or on high for 3 - 5 hours. 15 - 30 minutes before serving, puree the soup as directed, and stir in the milk, cheese, and herbs. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Chop the onion and cauliflower, peel the garlic, shred the cheese if necessary and refrigerate, chop the dill or chives, or fully prepare and refrigerate the soup.
Scramble Flavor Booster: Use extra dill or chives and use smoked paprika instead of regular paprika.
Tip: A 2013 study published in the journal of the American Academy of General Dentistry determined that eating cheese increased pH levels in people's mouths and lowered their risk of tooth decay. Additionally, because it's high in calcium and protein, eating cheese can strengthen tooth enamel. If you're a big fan of cheese, you now have a healthy reason to enjoy this tasty food.
Nutritional Information Per Serving (% based upon daily values): Calories 180, Total Fat: 13g, 20%; Saturated Fat: 7g, 35%; Cholesterol: 30mg, 10%; Sodium: 390mg, 16%; Total Carbohydrate: 8g, 3%; Dietary Fiber: 4g, 16%; Sugar: 6g; Protein: 13g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Soups & Stews, Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating