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Cheesy Cauliflower Soup


  • 2 TBS extra-virgin olive oil
  • 2 large leeks-rinse and slice the white and light green part thinly
  • 4 C chopped cauliflower florets
  • 2 + 1/2 C milk
  • 2 C water
  • 1 fresh bay leaf
  • 1 TSP salt
  • 1/2 TSP pepper
  • 3 TBS all-purpose flour
  • 1 + 1/2 C shredded sharp cheddar cheese plus more for topping
  • 1 TBS lemon juice


  • Heat oil in a dutch oven or large pot over medium heat
  • Add leeks and let cook on low for 5 minutes stirring occasionally until soft
  • Add cauliflower, 2 cups milk, water, bay leaf, salt & pepper
  • Bring to a boil over medium-high heat, stirring occasionally
  • Once it’s boiling reduce heat to simmer and cook about 8 minutes or until cauliflower is soft, stir occasionally
  • While the soup is simmering combine 1/2 C milk + 3 TBS flour in a small bowl
  • Once cauliflower is soft remove bay leaf and stir in 1/2 C milk and flour mixture and cook over medium heat until soup has thickened (about 2 minutes)
  • Remove soup from heat and stir in cheese and lemon juice
  • Top with sliced green onions and cheddar cheese if desired, enjoy!


Serving: 4g
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