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Cheddar Cauliflower Soup

February 19, 2011



Cauliflower, a member of the cabbage family, is high in fiber, high in Vitamin C, and rich in potassium and a source of protein and calcium. White cauliflower is the most widely seen type but there are also green and purple types as well. Cauliflower is typically boiled or roasted but it can also be used raw or lightly cooked in a salad or served with a dip. When cooked, it makes a great side dish just lightly seasoned or topped with a cheesy sauce or hollandaise sauce. Cauliflower is also a common substitute for broccoli.

Avoid excessive moisture when storing cauliflower. You need not wash it before storing and keep it in an open produce bag or perforated bag. If kept whole, you can store it uncooked for up to a week. If florets are pre-cut, store for 2 days. It can also be blanched and frozen for up to a year.

Here’s a yummy soup to try before the weather warms up for good with more recipes below.

Cheddar Cauliflower Soup

  • 1 medium cauliflower head, florets cut to provide 4 cups of chopped florets
  • 2 leeks, with white and light green parts, thinly sliced
  • 1 yellow onion, diced
  • 2 Tbsp olive oil
  • 4 cups ::local:: Windy Meadows chicken broth
  • 2 cups ::local:: Texas Daily Harvest cream
  • 8 oz raw cheddar cheese from one of our ::local:: Cheese Farmers, shredded
  • 1 bay leaf
  • 1 Tbsp Real Salt, plus more depending on your taste
  • Freshly ground pepper, to taste
  • 1 Tbsp Arrowroot powder (optional – depending on the thickness you desire)
  • Some toasted fresh bread for serving from ::local:: Empire Baking Co
  1. In a medium to large pot, heat the olive oil at medium-high heat. Add the onions and leeks and cook until tender, usually between 5 and 7 minutes.
  2. Add the cauliflower and cook until golden brown, usually about 5 minutes, stirring occasionally.
  3. Pour in the broth and cream then add the bay leaf, salt and pepper. Bring soup to a boil, then lower and simmer covered for 10 minutes or until the cauliflower is easily pierced with a fork.
  4. Remove the bay leaf then, using a hand mixer (or blender), blend the soup into a fine puree. If it is not as thick as you’d like, add the arrowroot powder
  5. Add the cheese and stir until melted. Adjust your seasonings and serve with toasted bread.

For more recipe ideas with Cauliflower, visit these links:

2 Comments leave one →
  1. February 20, 2011 7:02 pm

    I added Kale after I brought the soup back down to a simmer. Yummy


  1. Cauliflower with Pine Nuts and Bacon « Urban Acres

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