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Under 30 Minutes

Under 30 Minutes

Cauliflower-and-Cheddar Soup

Cauliflower and cheese are a match made in heaven. Serve this soup with crusty bread for a satisfying lunch.

  • prep: 15 mins
    total time: 30 mins
  • servings: 6




  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced small
  • 1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
  • 4 cups low-sodium chicken broth, plus more if desired
  • 5 1/2 ounces sharp white cheddar, grated (1 1/2 cups)
  • Coarse salt and ground pepper
  • 1/8 teaspoon cayenne pepper

Cook's Note

To store, let soup cool completely, then refrigerate in an airtight container, up to 2 days.


  1. Step 1

    In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower and cook until just beginning to brown, 12 minutes. Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Transfer mixture to a large bowl.

  2. Step 2

    In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with cayenne.

Everyday Food, March 2012



Reviews (3)

  • kate120 15 Dec, 2013

    This is a delicious, fairly healthy and simple recipe. I've made it for my boyfriend and sister, and they both really liked it (and would be honest with me if they didn't). The taste of the cauliflower is not very strong, and the bit that their is compliments the cheese very well. I make it with a little less water than it calls for and it definitely has plenty of flavor with the cayenne and sharp cheese. Make sure you add a fair amount of pepper. Overall, I'll be making this many more times.

  • Lori-Fo0die 15 Dec, 2013

    I was very disappointed with this recipe. I even used 8 oz of cheddar instead of the 5 1/2 required in the recipe and added 1/2 cup grated romano but it was still bland. The 4 cups of broth along with the 1 cup of water is too much liquid and it thins it out from the start. I would eliminate the cup of water as you can always thin it out later.

    Definately needs more cheese and less liquid - also some garlic would not hurt.

  • jshampan 11 Oct, 2013

    I made this for a large holiday meal, and we told everyone that it was potato-cheddar soup so that they would try it. We had requests for seconds. After everyone had raved, we revealed that there was not a single potato in it. People were astonished. It really is a great, and easy, soup. I used vegetable broth to make it vegetarian.