Cheesy Cauliflower Soup (Gluten-free)

Cauliflower is one of my favorite vegetables. It’s so versatile! I’ve used it to make pizza, fried rice, and even mashed potatoes. Surprisingly, though, I have yet to feature it in a soup.

Until now.

Even if you don’t love cauliflower, you’ll probably enjoy this soup. It’s an easy, filling way to add more vegetables into your day, but because it’s laced with sharp raw goat cheddar, it tastes much more decadent than it actually is. Cheese really does make everything taste better.

Consider this a delicious alternative to broccoli-cheese soup, without the use of any heavy flours or thickeners!

Cheesy Cauliflower Soup (Gluten-free)
serves 6-8

Adapted from Jamie Oliver

Ingredients:

1 pat of grass-fed butter
2 carrots, chopped
2 celery sticks, chopped
2 cloves garlic, minced
2 medium onions, chopped
1 head cauliflower, about 1 1/2 lbs., chopped into florets
2 quarts filtered water
1 teaspoon stone-ground mustard
6 oz. raw goat cheddar, shredded
Himalayan sea salt, to taste

Directions:

In a large stock pot, melt the butter over medium heat. Add in the chopped carrots, onions, celery, garlic and cauliflower, and saute for about 10 minutes, until the onions are lightly golden. Pour in the 2 quarts of water, making sure the vegetables are covered, then bring the mixture to a boil. Give it a stir, then reduce the heat and cover with a lid, allowing the soup to simmer for 10 minutes.

Season generously with salt, the shredded cheddar and mustard, then blend the soup using an immersion blender, food processor or blender— whichever method you prefer. If using a blender, be careful! Only blend small batches at a time, and beware of the lid popping off due to steam pressure. I tried using an immersion blender for this, but it didn’t produce the silky-smooth texture I was looking for. A large food processor is probably the best option!

Serve piping hot, topped with grated nutmeg or additional cheese, if desired.

Cheesy Cauliflower Soup (Gluten-free)
Author: 
Prep time: 
Total time: 
Serves: 6-8
 
A delicious alternative to broccoli-cheese soup, without the use of any heavy flours or thickeners!
Ingredients
  • 1 pat of grass-fed butter
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 cloves garlic, minced
  • 2 medium onions, chopped
  • 1 head cauliflower, about 1½ lbs., chopped into florets
  • 2 quarts filtered water
  • 1 teaspoon stone-ground mustard
  • 6 oz. raw goat cheddar, shredded
  • Himalayan sea salt, to taste
Instructions
  1. In a large stock pot, melt the butter over medium heat. Add in the chopped carrots, onions, celery, garlic and cauliflower, and saute for about 10 minutes, until the onions are lightly golden.
  2. Pour in the 2 quarts of water, making sure the vegetables are covered, then bring the mixture to a boil. Give it a stir, then reduce the heat and cover with a lid, allowing the soup to simmer for 10 minutes.
  3. Season generously with salt, the shredded cheddar and mustard, then blend the soup using an immersion blender, food processor or blender-- whichever method you prefer. If using a blender, be careful! Only blend small batches at a time, and beware of the lid popping off due to steam pressure. I tried using an immersion blender for this, but it didn't produce the silky-smooth texture I was looking for. A large food processor is probably the best option!
  4. Serve piping hot, topped with grated nutmeg or additional cheese, if desired.

Hope you enjoy it!

Reader Feedback: What’s your favorite kind of soup?

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

14 thoughts on “Cheesy Cauliflower Soup (Gluten-free)

  1. Lauren

    This looks delicious! I love that cauliflower can be pureed to look like a cream soup. Is the raw goat cheddar the only cheese you eat? I’m thinking of maybe just using a sharp cheddar in this, as that one is a bit pricey for me. I’m sure it’s tasty either way though! 🙂

    Reply
    1. Megan Post author

      I’m sure normal cheddar would work fine, too! Raw goat cheddar is the only kind of cheese I buy, so it’s what I use for everything. 🙂

      Reply
  2. Roberta

    Hey Megan, I just wanted to tell you that I love your (Vegan Mac ‘n Cheese) Cheese Sauce! But really what’s amazing is that my hubby “raved” about it! He normally shies away from food that appears too healthy but said it was phenomenal! Take a bow! 🙂

    Reply
  3. Pauline

    I love cauliflower. I can eat it raw, steamed, sautéed, or puréed. I love this healthy alternative to broccoli cheese soup. I also love goat cheese, but have mostly had chèvre. Unfortunately, goat cheese is kinda expensive so I only get it occasionally. I will have to try this recipe, but I may try a mash up of cauliflower and broccoli. Thanks for the healthy recipes as usual! Your lays make healthy eating and stylish food look easy.

    My favorite soup is pho on a cold day. Nothing beats Mama’s homemade beef noodle soup.

    Reply
    1. Megan Post author

      I don’t know of a non-dairy substitute for goat cheese, but I do know there are plenty of vegan substitutes for cheddar. You could try one of those, or nutritional yeast!

      Reply
  4. Jennifer

    Thank you. It was so good! Our non vegetable
    Eating friend had seconds! Reminded us of
    Baked potato soup but so much more nutritious !

    Reply
  5. Jennifer

    This soup is AH-mazing! I used Earth Balance butter, and Daiya cheddar cheese! Delicious! Thank you for the recipe!

    Reply
  6. Meg

    I wanted to make this vegan without the goats cheddar to I made the soup from your site and made the vegan cheese sauce off ‘Oh she Glows’ blog and bam!!! AMAZING. Husband and in laws loved it!! Thanks Meg!

    Reply
  7. Denise

    This soup is delicious!! I made it then froze leftovers. When I warmed it up a few weeks later, I was reminded how much I love this soup!!

    Reply
  8. Amy

    Wow this looks to die for!! Megan I wanted to let you know I made a batch of your “beef & broccoli” from your cookbook last night to take for work lunches this week and it’s AMAZING! I also subbed your cauliflower rice for the quinoa. You’ve made me want to do more with caulfilower lol this will be next!

    Reply

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