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Creamy cauliflower cheese soup with croutons.

Creamy Cauliflower Cheese Soup

Thick and creamy cauliflower cheese soup with a super luxurious texture. This easy vegetarian soup makes a wonderful lunch!
4.84 from 6 votes
Allergens: 🧀 Dairy 🍞 Gluten

(if you suffer from allergies, please double check all ingredients before eating)

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 471kcal
Author: Becca Heyes
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🖨 Recipe printed from www.easycheesyvegetarian.com

Scan QR code to see the full blog post, including useful tips and tricks, substitutions, serving suggestions, and more photos.

Ingredients

  • 1 Tablespoon oil
  • 1 large leek (approx. 300g / 2/3 lb), sliced
  • 2 teaspoons garlic paste
  • 1 large cauliflower (approx. 1 kg / 2 1/4 lb), roughly chopped
  • 300 g potato (~ 2/3 lb / 1 large potato), roughly chopped
  • 1.5 litres (~ 6 cups) vegetable stock
  • 1 teaspoon dried thyme
  • 150 g mature cheddar cheese, grated (~ 1 1/2 cups when grated)
  • 100 ml (~ 1/3 cup) single cream
  • Black pepper
  • Salt
  • For the croutons:
  • 1 slice bread, diced
  • 2 Tablespoons olive oil or butter
  • Optional: 1/2 teaspoon garlic granules, 1/2 teaspoon dried parsley

Instructions

  • Heat the oil in a large saucepan, and add the sliced leek. Cook over a medium heat for a few minutes, until slightly softened, then add the garlic, and cook for a couple more minutes.
    Sliced leeks being sautéed in a large saucepan.
  • Add the roughly chopped cauliflower and potato, along with the vegetable stock and dried thyme.
    Potato, cauliflower and vegetable stock in a large saucepan.
  • Mix to combine, bring to a simmer, and allow to cook until all of the vegetables are very soft (around 30 minutes).
    Cooked potatoes, cauliflower and leeks with vegetable stock in a large saucepan.
  • Add the cheese, and allow it to melt completely.
    Unblended cauliflower soup with cheese in a large saucepan.
  • Add most of the cream (you can save a little back for topping, if you like), then blend the soup until completely smooth. It’s easiest to use an immersion blender for this, to avoid having to transfer the hot soup. If needed, you can thin the soup a little by adding an extra splash of water. Season to taste with a generous amount of black pepper and some salt, if needed.
    Creamy cauliflower cheese soup in a large saucepan with a pink spoon.
  • If you like, you can make some simple homemade croutons by pan frying some cubes of bread in a little butter or olive oil for a few minutes, until crispy. I also added some garlic granules and dried parsley to mine.
    Small and crispy homemade croutons in a frying pan.
  • Serve the creamy cauliflower cheese soup topped with an extra drizzle of cream and the croutons, if desired.
    A bowl of creamy cauliflower soup with croutons.

Nutrition

Nutrition Facts
Creamy Cauliflower Cheese Soup
Amount Per Serving (1 portion)
Calories 471 Calories from Fat 240
% Daily Value*
Fat 26.7g41%
Saturated Fat 11.3g57%
Cholesterol 49mg16%
Sodium 390mg16%
Potassium 1313mg38%
Carbohydrates 44.7g15%
Fiber 9.8g39%
Sugar 10.1g11%
Protein 18.7g37%
Calcium 433mg43%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.