- Dish type
- Vegetable soup
- Broccoli soup
- Broccoli cauliflower soup
This soup is packed full of vegetables and flavour. Broccoli, cauliflower, potatoes, spinach and Cheddar cheese are the ingredients needed, to make this hearty soup.
68 people made this
- 50g butter
- 4 medium onions, chopped
- 2 heads broccoli, separated into florets
- 1 head cauliflower, separated into florets
- 1.5 litres water
- 2.25kg potatoes, peeled and cubed
- 175g baby spinach, coarsely chopped
- 6 chicken stock cubes
- 275g Cheddar cheese, grated
MethodPrep:30min ›Cook:30min ›Ready in:1hr
- Melt the butter in a large pot over medium heat. Add onions and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with 1.5 litres water. Bring to the boil and cook until fork tender, but broccoli is still a vibrant green. Drain and reserve 1.25 litres of the water.
- Pour the reserved water into the pot with the onions. Bring to the boil and add potatoes, spinach and stock cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup and puree in small batches using a food processor or liquidiser. Return to the pot and stir in the broccoli, cauliflower and Cheddar cheese. Stir until cheese is melted; serve immediately.
Reviews & ratingsAverage global rating:(82)
Reviews in English (71)
by Hannah Banana
This recipe definitly lives up to it's name as being the "best ever"! I made the soup last night to rave reviews. I made a few minor adjustments as follows. First, I added 1/4tsp. Cayenne Pepper to "kick it up a notch". Then I added 1/2 cup sour cream (yummy). And I made sure that the 2 cups of shredded cheddar cheese was sharp! That added so much more flavor. Excellent recipie. Would make again and again.-30 Nov 2006
For taste, I would give this recipe way more than five stars! It tasted great--I loved the combination of vegetables, plus I added a couple of carrots, and substituted frozen chopped spinach. My only other additions were salt, pepper, and the tabasco that I add to all cheese soups. The texture of mine turned out crappy, though, but I'm pretty sure it's because I didn't have enough potatoes. I'd already started putting it together before getting out the potatoes, and I maybe had 1 1/2 pounds, so the cheese had nothing to stick to but itself. Despite that debacle, everybody loved it, and I will definitely try again!-03 Jan 2006
by Sally S.
If you have some time to prepare all the veggies and potatoes (it probably took me 45 minutes to chop everything) then it's worth the work! This soup was super creamy, I couldn't believe there wasn't milk or cream in it. I didn't chop the broccoli and califlower enough, so the pieces were too big- that's what I would change next time. Delicious!-10 Jan 2006
Recipe: Cheesy Cauliflower and Potato Soup Perfect
Cheesy Cauliflower and Potato Soup – Basil is used most often in Mediterranean cooking and pairs perfectly with tomatoes. It can also be blended with pine nuts to make basil pesto.
Perfect Cheesy Cauliflower and Potato Soup recipe and method is really a culmination of the little tips I have learned within the last 6 years. Cheesy Cauliflower and Potato Soup happens to be a week-end preparing project, which is to say you may need a handful of hours to complete it, but when you have got the process down you are able to fry more than one set at any given time for household picnics or perhaps to own cool areas to consume from the fridge on a whim.
In this morning, I am likely to educate you on how to make Cheesy Cauliflower and Potato Soup At home with simple ingredients, exactly like Chinese restaurants. My Cheesy Cauliflower and Potato Soup recipe is the best in the world!
I will even teach you how to utilize up leftover steamed rice and ensure it is into an appetizing, cheap, and flavorful meal for the whole family!
I tried using somewhat less water than normal, which includes been advised elsewhere. It helped only a little occasionally, but different times, I’d to incorporate more and more water as the quinoa was cooking. Then, the dry quinoa absorbed way too much of the dressing I included later.
How to make Cheesy Cauliflower and Potato Soup?
Whether you live on your own or are a busy parent, locating enough time and power to organize home-cooked meals may look such as a challenging task. At the conclusion of a stressful time, eating dinner out or purchasing in may feel such as the fastest, easiest option. But convenience and refined food can have a substantial cost on your own temper and health.
Restaurants frequently function more food than you must eat. Several restaurants offer amounts which can be 2 to 3 situations larger than the suggested dietary guidelines. That encourages you to consume significantly more than you’d at home, adversely affecting your waistline, body stress, and threat of diabetes.
Whenever you ready your possess foods, you have more get a handle on over the ingredients. By preparing for yourself, you can ensure that you and your family eat new, nutritious meals. This assists you to appear and experience healthiest, boost your energy, stabilize your fat and mood, and improve your sleep and resilience to stress.
You can cook Cheesy Cauliflower and Potato Soup using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Cheesy Cauliflower and Potato Soup:
- It’s 1 of yellow onion.
- It’s 1 Tbsp of minced garlic.
- Prepare Tbsp of olive oil.
- Prepare 1 head of cauliflower.
- You need 1.5 lbs of russet potatoes.
- Prepare 4 cups of vegtable roth.
- You need 12 oz of evaporated milk.
- Prepare 1/2 tsp of smoked paprika.
- It’s 1 tsp of salt.
- It’s of Fresh cracked pepper.
- It’s 8 oz of shedded medium cheddar cheese.
- Prepare 3 of green onions.
Cheesy Cauliflower and Potato Soup step by step:
- Dice onion and add to soup pot along with minced garlic and olive oil. Saute until the onion is soft.
- Peel and dice the potatoes into 1 inch cubes. Cut the cauliflower into small florets. Add the cubed potatoes and cauliflower florets to the pot along with vegetable broth. Place a lid on top, turn tge heat to high and bring pot to a boil. Once boiling, reduce heat to medium-low and let simmer for about 20 minutes or until potatoes and cauliflower are extremely soft.
- Add evaporated milk to soup. Use immersion blender to puree mixture..
- Once soup is pureed, season with smoked paprika, salt and fresh cracked pepper (10-15 cranks).
- Heat soup to add cheese, one handful at a time until fully melted..
- Serve with sliced green onions for an added pop of flavor..
It’s cheaper to eat fast food than Cheesy Cauliflower and Potato Soup
At first view, it could look that consuming at a fast food restaurant is less costly than building a home-cooked meal. But that is seldom the case. A examine from the School of Washington College of Community Wellness exposed that people who cook at home are apt to have healthy overall diets without larger food expenses. Still another examine discovered that repeated house cooks spent about $60 each month less on food than people who ate out more often.
I don’t learn how to cook Cheesy Cauliflower and Potato Soup
- If you’re threatened by the chance of preparing a home-cooked meal, it’s important to keep in mind that cooking is not an exact science.
- It’s usually perfectly OK to miss a component or change a very important factor for another Cheesy Cauliflower and Potato Soup.
- Search on line or obtain a fundamental cookbook for simple menu ideas.
- Much like anything, the more you prepare, the greater you’ll become. Even when you’re a whole beginner in the kitchen, you’ll shortly grasp some rapid, healthy meals.
What recipes must I personally use for Cheesy Cauliflower and Potato Soup?
Basic oils like canola, vegetable and peanut fat have larger smoke details, making them suitable for frying chicken. Find out about choosing the proper gas for frying.
What should and mustn’t be done when preparing Cheesy Cauliflower and Potato Soup
- Make sure everything is icy in a sealable jar or bag.
- Meat particularly must be correctly wrapped.
- Toast bread right from fridge, anti-waste strategy urges.
- Be aware that any such thing that has a higher water content, like lettuce, will not be a similar following being frozen and then defrosted.
- Make an effort to freeze everything when at its freshest. Defrost beef totally before cooking, but other items such as for example bread for toasting can be cooked straight from the freezer.
- Never refreeze organic meat that has been freezing and then thawed – you are able to, but, freeze baked meat that has been freezing when raw.
- Make certain the freezer isn’t stuffed so complete that air can’t circulate.
Tips for getting started!
Begin with fresh, healthy ingredients. Baking sugary goodies such as for example brownies, cakes, and snacks won’t help your wellbeing or your waistline. Similarly, putting a lot of sugar or sodium can transform a healthy home-cooked food into an bad one. To ensure your meals are great for you in addition to being tasty, focus on healthy elements and quality with spices as opposed to sugar or salt.
Stock on staples. Substances such as for instance grain, rice, olive oil, herbs, flour, and stock cubes are basics you’ll probably use regularly. Keeping cups of tuna, beans, tomatoes and bags of freezing veggies readily available could be beneficial in rustling up rapid foods when you’re pressed for time.
Provide your self some leeway. It’s fine to burn the grain or over-cook the veggies. After having a few tries it a
re certain to get simpler, faster, and tastier!
Easy, Cheesy, Potato, Cauliflower and Broccoli Soup
While the record breaking cold streak seems to be behind us, it is Feb. here in Upstate, NY which = still cold and we’ve got a little ways to go until the season is behind us.
The cold weather sparked a craving for a bowl of warm soup. Cheesy warm soup. Cheesy warm soup that is low cal. Cheesy warm soup that is low cal and healthyish. Cheesy warm soup that doesn’t taste low cal and healthyish. Does this sound good? Raise your hand if you’re with me. Good. And while you’re at it, Jenn…. Can you make it easy? I’m really busy this week and need something quick. No problem!
Hmmm…. That 99 cents 5 pound bag of potatoes looks lonely, begging to be diced up and become part of a soup. That’s nice but potatoes aren’t exactly low cal…. But, but, but…. I love potatoes! And a potato soup is sure sounding good right about now. Focus, Jenn. Focus.
I know cauliflower is a great substitute for potatoes and falls into the healthy, low cal categories. I’m really starting to dig cauliflower but I haven’t gotten into the whole sub-cauliflower-for everything-potatoes thing. But I’m not opposed to combining the two and calling them potatoes :).
We all know broccoli is super healthy and low cal. But well… it’s broccoli and sometimes it tastes like…well…broccoli. I do, however, have very fond high school memories of Saturday lunches with my girlfriends at T.G.I. Friday’s where we always ordered broccoli cheese soup and half a sandwich. Mmmmm. So good. Good times.
With my thoughts running in several directions, I had a moment of clarity and decided to combine said potatoes, cauliflower, and broccoli with cheese and make a heart warming soup. Use frozen cauliflower and broccoli florets and you’ve got a really easy, quick, heart warming soup with dicing a few potatoes as your only prep (but feel free to sneak in a 1/4 cup of minced carrot in). I can handle that. I hope you can too!
Thickened Two Ways
My cauliflower cheese soup is thickened two ways:
- Gluten free flour is added to the vegetable base to help thicken the broth.
- A portion of the soup is blended to give the soup a creamy, velvety texture. If you’ve never blended cooked cauliflower before, prepare to be amazed. It takes on the texture of alfredo sauce and gives the soup a luxurious thickness without having to add heavy cream.
As written, this Cheesy Cauliflower Soup is meatless – use vegetable broth to keep it vegetarian – though if you’re looking to pump it up a bit, I have to admit that browned bacon, seared kielbasa, or diced ham steak would be stellar in here. As written though, you get ALL the benefits of eating your vegetables, in a cozy, satisfying way.
- 1 head cauliflower, stemmed and chopped
- 2 large red potatoes, cut into 1-inch pieces
- 5 baby carrots, cut into 1/2-inch slices, or more to taste
- 2 teaspoons dried onion flakes, or to taste
- water, or as needed
- 1 cube chicken bouillon
- 1 (10.75 ounce) can condensed cream of chicken soup
- ½ cup milk
- ½ (8 ounce) package cream cheese
- 1 tablespoon bacon bits, or more to taste
- ¼ cup chopped fresh parsley, or more to taste
- ½ cup shredded Cheddar cheese
Stir cauliflower, potatoes, carrots, and onion flakes together in a pot add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
Cook on Low, stirring occasionally, for 2 1/2 hours.
Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.
Slow Cooked Cheesy Potato Cauliflower Soup
A few months ago a friend made a cauliflower soup that was so good. When I asked her about it she said she took a basic baked potato type soup recipe and simply used cauliflower.
I loved the idea and decided to give it a try with my favorite slow cooked baked potato soup recipe.
Because not everyone in my family loves cauliflower as much as I do, I decided to use part potatoes and part cauliflower.
I am glad I did because it turned out wonderful and everyone loved it. I think you could easily use all cauliflower though if your family loves cauliflower.
I think this might be my new favorite soup. I enjoyed it that much. We stirred in a little bacon, but you don’t have to.
I also left the sour cream out of the cauliflower version. If you want it a extra creamy you can stir in some sour cream when serving.
Instant Pot Cheesy Cauliflower Potato Soup Recipe:
NOTES AND TIPS:
This is not a really thick potato soup with a bit of cauliflower. It&rsquos more of a cheesy cauliflower soup with potatoes. Cauliflower potato cheese soup. That&rsquos how to think of it. But you can certainly put the potatoes first if you prefer.
Our cooking audience has given some really useful ideas in the Homemade Food Junkie comment section at the bottom of this page. I hope you go read the comments. There are some great ideas on how to change up this recipe.
Loaded Baked Potato and Cauliflower Soup
True or false: The best part of a baked potato is the toppings. If you agree, then this loaded baked potato and cauliflower soup from Lindsay Maitland Hunt&rsquos Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (But Not Too Good-For-You) Recipes for Real Life is perfect for you. A blend of potato and cauliflower makes for a creamier, lighter soup, so feel free to pile your bowl high with all the classic baked potato toppings (naturally).
4 large slices extra-thick cut bacon
2 onions, chopped (about 2 cups)
Kosher salt and freshly ground black pepper
2 large russet potatoes, peeled and cut into ½-inch pieces (about 5 cups)
1 medium head cauliflower, cut into small florets (about 6 cups)
Sour cream, chopped fresh chives, and grated cheddar cheese, for serving
1. Heat a large soup pot over medium-low heat. Place the bacon slices flat in the pot and cook, turning a couple times, until crispy and most of the fat has drained from the bacon, 8 to 12 minutes. Using tongs, transfer the bacon to a paper towel&ndashlined plate, leaving the fat in the pot.
2. Add the onions, 2 teaspoons salt and teaspoon pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes.
3. Stir in the potatoes, cauliflower and stock, cover and bring to a boil over high heat. Reduce to a strong simmer and cook, stirring here and there, until the potatoes are very soft, 15 to 20 minutes.
4. Purée the soup, using a blender in batches or a handheld immersion blender. Taste and season with additional salt and pepper, if you like. Slice or tear the cooked bacon into bite-size pieces and sprinkle it over bowls of the soup. Serve topped with sour cream, chives and cheese.
Cauliflower and Blue Cheese Soup
Ingredients US Metric
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped (about 1 cup)
- 2 smallish potatoes (8 to 16 oz), peeled and chopped into 3/4- to 1-inch pieces
- 1 head cauliflower (1 1/2 to 2 1/2 lbs), stems discarded, florets chopped into 3/4- to 1-inch (18- to 25-mm) pieces
- 4 cups homemade chicken stock or canned chicken broth (or substitute vegetable stock for a vegetarian alternative)
- 1 cup cold water
- 5 1/2 ounces soft blue cheese, preferably Gorgonzola or Gorgonzola dolce, crumbled, plus extra for sprinkling and nibbling
- Salt and freshly ground white or black pepper, to taste
Heat the oil in a large saucepan over medium heat. Toss in the onion and cook until softened, about 5 minutes. Add the potatoes and cauliflower and cook, stirring frequently, for 2 minutes. Add the stock and water and bring to a boil. Reduce the heat to low, cover, and gently simmer until the veggies are tender, 20 to 25 minutes.
If using a handheld immersion blender, purée the soup until smooth. If using a countertop blender, let the soup cool for at least 10 minutes, pour it into the blender, and process until smooth, working in batches if necessary. Return the soup to the pot and gently rewarm over low heat.
Add the blue cheese to the soup and stir until it melts. Season the soup with salt and pepper to taste.
Ladle the cauliflower soup into bowls and top with the extra blue cheese. If desired, you can let the soup cool and then refrigerate it for up to several days or freeze it for up to a month. The soup actually improves with time spent in the fridge.
Recipe Testers' Reviews
If you’re a cheese lover, you will adore this cauliflower soup with blue cheese. I must point out that as a family, we're just not fans of blue cheese however, this soup is the closest we've come to it. The soup is velvety and has a light tang from the the cheese, but the taste of the blue cheese isn’t overwhelming. We also liked the fact that it’s creamy without the addition of cream or milk. All the veggies were chopped into 1-inch chunks, and everything was tender at the 20-minute mark of simmering. I was out of chicken stock, so I used a blend of vegetable stock and the cooking water. We chose not to serve it with any additional blue cheese. The general verdict, the soup was not at all bad even if it had blue cheese in it. I think this is a versatile enough soup that I will make again but change the cheese for something more suited to our palate like a Camembert or Brie.
This cauliflower soup recipe comes together so easily you might think there was something left out, but the cauliflower and potato work so well with the simple addition of the blue cheese that there isn’t really any need for additional garnish. It would make a great beginning course, or a lunch for company, and worked for a light summer dinner alongside a salad. Cauliflower is almost always available in the market, especially if it’s grown locally, but it was especially nice while fresh and tender. While an ordinary blue cheese worked very well, I think this would also have been very nicely flavored with Gorgonzola or a creamier veined cheese. This is a no-fuss recipe that works for an easy weeknight dinner, yet is also nice enough for a more formal weekend dinner party. Crisp fried shallots might also make a more dramatic topping, but it looks just fine with the sprinkle of cheese and a bit of pepper. While it might be tempting to gussy this up a little more, I like that even with a good amount of blue cheese, it did not become too rich or too cheese-dominant.
This cauliflower soup is DELICIOUS! It will comfortably serve 6 people or, better yet, 2 people for 3 days. The soup, beginning to end, takes less than an hour, and the hands-on time is only about 10 minutes. I used 1 onion, 2 potatoes, and a large cauliflower, each diced into 1/2-inch cubes. This recipe works perfectly as written. I added some crisp crumbled bacon on top for good measure.
This cauliflower soup recipe is unique! The combination of blue cheese and cauliflower is brilliant. While blue cheese can be pungent, the flavor in this soup is well-balanced and not at all overpowering. The texture is silken, and the presentation is simple yet elegant. This soup is great on its own, but would be elevated even more by a topping of croutons or bacon or both. The recipe works just as written, and the best part is the soup is finished in about 35 minutes. I cut my vegetables into 1-inch pieces, and the vegetables were tender and ready for blending after cooking for only 20 minutes. Add to that the 10 minutes hands-on time, and I have a new weeknight dinner recipe. My head of cauliflower weighed in at 1 3/4 pounds and measured 5 cups. The onion I used was small and measured 1 cup. My potatoes weighed 1 pound and measured 1 1/4 cups. I love that I can freeze this soup so I will always have a fast soup on hand for family or company.
In just 1 hour, I had a lovely, thick, creamy cauliflower soup. The night I made it, the soup tasted good, but I think it tasted even better the next day for lunch. (The few cold spoonfuls I sampled while putting it into my lunch container were quite tasty, too.) The blue cheese I used was fairly robust. Anyone who doesn't care for blue cheese wouldn't like this soup very much at all, as the flavor is fairly pronounced.
This cauliflower soup is one of my new favorites! Quick, super easy, and damn tasty. (If you like blue cheese, that is. My wife tried one spoon and left the rest for me.) I used 1 medium onion, 2 medium russets, and a smallish head cauliflower. I also added a few drops Worcestershire sauce, which I like in my soups. I also added some minced parsley as garnish. This soup recipe is a keeper, even if it's only for me.
I've really wanted to get into soups, and the weather just recently turned chilly enough for it to be acceptable to try this out! The cauliflower soup recipe is incredibly easy and has few ingredients. It took roughly 45 minutes from the beginning of prep to serving. I found that 20 minutes was plenty of time to get everything cooked well. This fed 3 hungry people with a quart left to freeze. The blue cheese flavor was certainly there and added to the richness of the soup. I imagine a hot bowl of this in the depths of winter as a cozy evening meal with some crusty bread and a drizzle of extra-virgin olive oil. Yum.
This cauliflower soup is exactly what it purports to be: a cauliflower and potato soup that tastes like whatever blue cheese you put in it. It took about 20 minutes of chopping prep, mostly done while the onions were going, then another 20 minutes of cooking and 5 minutes of puréeing with the immersion blender and adjusting the pepper and salt levels. I used a veggie stock, rather than chicken. I wanted a slightly richer, more multi-dimensional flavor, but if you're looking for a straight cauliflower and blue cheese concoction you can count on, this is it.
I recently spent 6 days at an endurance running event in Silverton, CO. During this race, I not only ran, but also provided breakfast, lunch, and dinner for the other runners. Lucky me, my two favorite things! I used this cauliflower soup recipe to feed the runners when the temperatures plummeted to below freezing after 3 days of cold, wet weather. With a number of runners either vegetarian or vegans, this was also an easy recipe to adapt to the various dietary restrictions using vegetable broth, no cheese, etc. This makes a nice creamy soup, with or without the cheese. What the blue cheese adds is the salty, umami flavor without it, the soup is a tad bland, as one would expect, but for the runners, this was perfect since, at this point, they had been running for almost 4 days. I will admit that my input on the quantities will be completely inaccurate. Since I was cooking for 25 people, I used 4 onions, 10 potatoes, 3 heads cauliflower, and either vegetable or chicken broth. I will say that I quartered the potatoes lengthwise and then cut them into either 3 or 4 pieces, depending on the size, so I had equal size pieces for even cooking.
#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Cheesy Cauliflower Soup
In a large pot, fry the bacon pieces over medium-high heat until crisp. Remove the bits from the pan and drain on a paper towel. Pour off the grease and return the pan to stove, leaving the bacon bits to the side for now.
Add onions and cook over medium-high heat for 3-4 minutes. Add cauliflower, sprinkle with Cajun spice and black pepper, and stir, cooking for another 3 to 4 minutes, or until the cauliflower starts turning golden brown. Pour in chicken broth, stir, and reduce the heat to simmer. Cook for 15 minutes. After that time, you can use an immersion blender to puree slightly or all the way if you prefer. (Or use a regular blender just don't fill too full.)
In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it becomes thick. Remove from the heat and stir in the half and half.
Pour the white sauce into the soup. Turn the heat to medium-high and bring back to a boil for 3-5 minutes. Reduce the heat to low and stir in the sour cream and cheese until fully melted. Stir in the parsley.
Taste and adjust seasonings. Serve with a little extra cheese, a sprinkle of bacon, and a sprinkle of parsley.
Yesterday I made a cheesy version of my mom&rsquos cauliflower soup because the weather outside, while still beautiful, has been just barely chilly enough to trigger the I NEED SOUP NOW mechanism in my central nervous system, and a creamy, comforting soup just sounded good to me. It&rsquos simple, flavorful, slightly rich but not crazily so&hellip
Can you freeze cauliflower soup?
I often like to make a double batch of my soups to freeze some for later. Or, I'll just freeze leftovers if we don't crush it all within a day or two. It's easy to do and you'll thank yourself later when you don't have anything for dinner and you remember you have stocked up your freezer for such an occasion.
After you have cooked and blended your soup, let whatever portion you want to freeze cool to room temperature. Once it's cooled off, put it into freezer-safe dishes such as plastic containers with screw-top lids, or even large mason jars. Ziploc bags work too, just make sure you put the open bag into a bowl or another container to hold it upright as you ladle soup into it or it will fall over and make a huge mess.
When you're ready to reheat your soup, simply thaw in the fridge all the way (again supporting those baggies with a bowl if necessary), put into an oven- or microwave-safe container for reheating.
So if you're feeling the soup thing but it's not soup weather yet, then this Cheesy Cauliflower Soup will satisfy your soup needs without having to sweat over a hot stove all day.