I know we’ve all heard of broccoli and cheddar soup, but have you tried making it with cauliflower instead? Personally I like the subtle flavor of cauliflower better than broccoli, and this soup is so good, you will want to make it again and again. Cauliflower soup with carrots, celery, and onions mixed with cheese sauce is the best!
What’s In Cauliflower Soup?
- Medium cauliflower head
- Carrots
- Celery
- Onion
- Chicken or vegetable stock
- Butter
- Flour
- Milk
- Mexican blend cheese
- Bay leaf
- Dried basil
Directions For Making Cauliflower Soup:
- Place all the veggies along with the chicken or vegetable sock in a large pot. Bring to a boil, reduce the heat and simmer for 15 mins or until the veggies are cooked through.
- Make the cheese sauce: in a small saucepan melt the butter. Add the flour and cook the flour for about a minute. Whisk in the milk and cook until thick. Turn off the heat and mix in the shredded cheese until melted.
- Pour the cheese sauce into the pot with the veggies, add the bay leaf, dried basil, salt, and pepper to taste. Simmer for 15 mins.
Calories in Cauliflower and Cheese Soup:
Each portion of this recipe has 167 calories, with 14g of carbs, 7g of protein, and 11g of fat.
What Other Veggies Can I Add to Cauliflower Soup?
I like adding broccoli florets and chopped bell pepper. Cubed potatoes are also a great addition if you want to make more of a meal out of it.
Other Soup Recipes For You:
- Slow Cooker Chicken Fajita Soup
- Chicken Tortilla Soup
- Creamy Tomato Tortellini Soup
- Cabbage Soup Diet Recipe
Creamy Roasted Cauliflower Soup Recipe
Cauliflower soup with carrots, celery, and onions mixed with cheese sauce is the best!
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Servings: 6
Calories: 167kcal
Ingredients
- 1 medium cauliflower head cut into florets
- 2 carrots, shredded
- ¼ cup celery, chopped
- ¼ cup onion, chopped
- 1 ½ cups chicken or vegetable stock
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- 1 cup Mexican blend cheese
- 2 bay leaves
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Place all the veggies along with the chicken or vegetable sock in a large pot. Bring to a boil, reduce the heat and simmer for 15 mins or until the veggies are cooked through.
- Make the cheese sauce: in a small saucepan melt the butter. Add the flour and cook the flour for about a minute. Whisk in the milk and cook until thick. Turn off the heat and mix in the shredded cheese until melted.
- Pour the cheese sauce into the pot with the veggies, add the bay leaf, dried basil, salt, and pepper to taste. Simmer for 15 mins.
Notes
- If you like smooth soups, you can blend everything up for a smooth finish.
- Add more veggies to add color to your soup.
- Check the seasoning, it may need a bit more salt
Nutrition
Calories: 167kcal | Carbohydrates: 14g | Protein: 7g | Fat: 11g
