Cauliflower Cheddar Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 2 Tbsp unsalted butter
  • 1 onion, diced
  • 1 medium head cauliflower, trimmed and cut into 1½-inch pieces
  • 4 cups low-sodium vegetable broth6 servings
  • 6 oz part-skim sharp white cheddar, grated
  • ¼ tsp salt and ground pepper, to taste
  • ⅛ tsp cayenne pepper
  1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened, about 8 minutes. Add cauliflower and cook until just beginning to brown, about 12 minutes. Add broth and 1 cup water; bring to a boil, increasing the heat to high. Once boiling, reduce heat and simmer until cauliflower is very tender, 20 minutes.
  2. In batches, fill a blender halfway with mixture and puree until smooth, or alternately, puree soup with an immersion blender. Return pureed soup to pot and heat over medium until warmed through; add cheese and stir until melted. Season with salt, pepper, and cayenne.
Recipe from Martha Stewart
Nutrition Information
Serving size: ~ 1½ cups Calories: 139 Fat: 6.5 Carbohydrates: 7.8 Sugar: 3.8 Sodium: 414 Fiber: 1.5 Protein: 10.0 Cholesterol: 20
Recipe by Prevention RD at