Cauliflower Cheese Soup

Cauliflower Cheese Soup

A delicately flavored soup topped with parmesan cheese.


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Serves: 8 person(s) Change

Preparation Time: 10 mins
Cooking Time: 12 mins

Yield: 8 x 1-cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Quick And Easy Recipe


  • 2 1/2 pint water
  • 4 chicken stock cubes
  • 2 1/4 lb cauliflower, well trimmed (about 1-3/4 medium)
  • 3 1/2 oz onions, coarsely chopped (about 1 medium)
  • 5 oz carrots, coarsely chopped (about 2 large)
  • 1 bay leaf
  • 2 tsp fresh thyme
  • 1 tsp freshly ground black pepper
  • 1/4 cup finely chopped parsley
  • 1 Tbsp Parmesan cheese (for garnish)

Directions: Standard directions Microwave directions

In a large saucepan, bring water and stock cubes to a boil. Add cauliflower, onion and carrot. Season with bay leaf, thyme and black pepper.

Boil for 12 minutes or just until vegetables are soft. PureƩ in a blender, return to saucepan and stir in parsley.

Garnish each bowl with 1/2 teaspoon Parmesan cheese.

Place coarsely chopped vegetables, seasonings and stock cubes in a microwave container, cover and cook on HIGH 12 minutes or until soft.

PureƩ in blender, adding sufficient liquid to ease the blending. Measure into a container and adjust liquid to yield 8 cups.

Reheat and serve. Garnish with Parmesan cheese.


Low sodium: Can replace stock cubes with lower sodium recipe "Basic Soup Stock (see recipe link below). Reduce the water in the above recipe to 1-1 1/2 pints, or to taste.

Serving suggestion is not included in the nutritional analysis.

Nutritional Info (per serving)

CALORIES 51 cals
Kilojoules 214 kJ
Fat 0.4 g
Saturated Fat 0.2 g
Cholesterol 1 mg
Sodium 612 mg
Carbohydrates 10.6 g
Fiber 4.0 g
Total Sugars 4.4 g
Protein 3.1 g
Calcium 48.0 mg
Note: A dash indicates no data is available.