Creamy Cauliflower Soup

Serves: 4Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. olive oil
  • 1⁄2 cup finely chopped onion
  • 1⁄2 cup chopped celery
  • 4 cups low-sodium chicken stock
  • 2 cup cauliflower florets, cooked and divided
  • 1 cup shredded Cheddar cheese
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1 cup low-fat milk


  • Heat oil in a large pot, add onion and celery, and sauté until translucent. Add chicken stock and bring to a boil. Reduce heat, cover, and simmer for 25 minutes, stirring occasionally. Add one cup of the cooked cauliflower and cook until hot.
  • Purée soup in food processor or blender until smooth.
  • Return soup to pot over medium-low heat. Add remaining cup of cauliflower, cheese, salt, and pepper, continue to cook, and stir until cheese is melted and well integrated.
  • Add milk and stir into the soup. Add more chicken stock if the consistency of the soup is too thick.