Cauliflower-and-Cheddar Soup

Prep Time:
15 mins
Total Time:
30 mins

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


  • 3 tablespoons unsalted butter

  • 1 medium yellow onion, diced small

  • 1 medium head cauliflower, trimmed and cut into 1 ½-inch pieces

  • 4 cups low-sodium chicken broth, plus more if desired

  • 5 ½ ounces sharp white cheddar, grated (1 ½ cups)

  • Coarse salt and ground pepper

  • teaspoon cayenne pepper


  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. 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.

Cook's Notes

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

Related Articles