Cauliflower Cheddar Soup

Cauliflower Cheddar Soup

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  • Each serving
  • 150 cal
  • 10g fat (6g sat)
  • 30mg chol
  • 380mg sodium
  • 9g carb
  • 3g fiber
  • 6g sugars
  • 7g protein


  • 2 tablespoons butter
  • 1 cup chopped onions
  • 2 cloves garlic, minced (optional)
  • 1 head cauliflower, trimmed and cut into 1-inch pieces
  • 4 to 5 cups low-sodium vegetable broth
  • 1 cup milk
  • 4 ounces grated cheddar cheese (about 1 cup)
  • Salt and pepper, to taste


Melt butter in a large soup pot over medium heat. Add onions and cook until soft, 6 to 8 minutes. Stir in garlic and cauliflower. Cook, stirring occasionally, until cauliflower just begins to soften, about 10 minutes.

Pour in broth and milk and bring to a boil. Reduce heat to a simmer and cook until cauliflower is very tender, about 30 minutes.

Let soup cool slightly and then carefully puree until smooth (either with an immersion blender or in batches in a blender or food processor). Return soup to the stove over medium-low heat and sprinkle in cheese. Stir until cheese is melted and smooth. Season to taste with salt and pepper.

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