Cauliflower Cream Soup: Cheesy, Vibrant, and Luxurious

Cauliflower undergoes a surprising transformation in this creamy, cheesy, comforting, and elegant soup. Even if you’re not typically a fan of cauliflower, this recipe might just change your mind. Blended with the richness of Bulgarian Kashkaval and Dubliner cheeses, paired with the tangy silkiness of sour cream mixed with blue cheese, this dish elevates a humble vegetable into a culinary delight.
Adding jarred red beets and their juice gives the soup a lovely pink hue, while grated carrots lend a natural sweetness for balance. Freshly sautéed garlic and onion round out the flavors, creating a bowl of soup that’s as vibrant in taste as it is in color. The combination of ingredients creates a luxurious texture and layers of flavor, ensuring every spoonful is an indulgent experience.
One of the best things about this recipe is its adaptability. You can adjust the spices, creaminess, or thickness to suit your preferences, making it perfect for experimenting with flavors. Incorporating fresh, organic ingredients not only enhances the taste but also boosts the nutritional value, making it a wholesome yet decadent meal.
This soup is equally practical and impressive. It’s quick to prepare—ready in just about an hour—and reheats beautifully, making it ideal for meal prep or entertaining guests. Serve it as a cozy weekday lunch or an elegant dinner starter, paired with crusty bread and garnished with fresh herbs like parsley or scallions for a beautiful finishing touch.
Dive into this recipe and discover how cauliflower, beets, and creamy cheeses come together in perfect harmony. This isn’t just a soup—it’s a celebration of comfort, color, and flavor. Whether you’re serving it to family, friends, or enjoying it solo, this dish is sure to impress and delight.

Cauliflower Cream Soup: Cheesy, Vibrant, and Luxurious

Mirjana

This recipe will completely change your mind if you think cauliflower soup is bland. This creamy, cheesy, and vibrant cauliflower soup is the perfect way to bring warmth and comfort to your table. With a silky texture and rich flavors, it’s a dish that feels indulgent while still being packed with fresh vegetables and wholesome ingredients.

And the best part? Once your veggies are prepped, the soup comes together in just about an hour. It reheats beautifully, so you can even make it ahead of time. Pair it with crusty bread and a fresh garnish of parsley or scallions for a picture-perfect finish.This vegetarian recipe combines the fresh flavors of cauliflowers with a creamy texture, perfect for a refreshing meal. Learn how to create this savory soup quickly and effortlessly for a satisfying dining experience anytime.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine Vegetarian

Servings 6 people

Ingredients

  

• 1 medium cauliflower
• 1/4 cup olive oil

  extra virgin

• 1 medium onion
• 2-3 cloves garlic, minced

• 1 medium carrot, finely grated
• 1 medium potato, peeled and diced
• 1/2 cup jarred red beets, finely chopped
• 1/2 cup beet juice reserved from the jar
• 1 cup grated Bulgarian Kashkaval sheep cheese or substitute with mozzarella, white cheddar, or aged cheese
• 1 cup grated Dubliner cheese
• 1/2 cup sour cream
• 1/2 cup blue cheese crumbled
• 1 cup heavy cream or Half and Half
• 1/2 tsp ground white pepper
• 1/2 tsp ground dried rosemary
• Salt, to taste

Instructions

 

• Prepare the ingredients. Break the cauliflower into small florets. Peel and dice the potato.
  
• Place cauliflower and potatoes in a large pot, cover with 2 cups of salted water, and cook for 20 minutes, or until tender.
• While the cauliflower and potatoes are cooking, heat olive oil in a small pan. Sauté the onion, garlic, and grated carrot for about 5 minutes until softened and fragrant.

  Combine and Cook: Transfer the sautéed vegetables to the pot with the cauliflower and potatoes. (Save a cup of florets in a separate dish for serving.) Add the chopped beets, ground rosemary, salt, and white pepper. Stir to combine and continue cooking on medium heat for 20-25 minutes, or until the potatoes are soft enough to mash with a spoon.
• Use an immersion blender to blend the soup until smooth and creamy.
  
• In a small bowl, mix the sour cream with blue cheese until smooth. Slowly add this mixture to the soup, stirring gently. Add the Half and Half (or heavy cream) and grated cheeses.
  
• Reduce the heat to low. Add grated cheeses.
  
• Stir in the reserved beet juice for a lovely pink hue.
  
• Serve and Garnish: Serve hot, garnished with parsley, scallions, or reserved cauliflower florets. Pair with crusty bread for a complete meal.
  
• Pro Tip: If reheating, adjust the consistency with water or broth to maintain the desired thickness.

  Enjoy this creamy, cheesy cauliflower soup that’s both comforting and elegant. Don’t forget to savor the vibrant colors and delightful flavors in every spoonful!

Notes

Nutritional Information (Per Serving)
Serving Size: About 1 cup (1/6 of the recipe)
• Calories: ~280 kcal
• Protein: ~9 g
• Fat: ~18 g
◦ Saturated Fat: ~9 g
• Carbohydrates: ~20 g
◦ Fiber: ~4 g
◦ Sugars: ~6 g
• Cholesterol: ~45 mg
• Sodium: ~400 mg
• Calcium: ~180 mg
• Vitamin A: ~4500 IU
• Vitamin C: ~35 mg
• Iron: ~1.2 mg

Nutritional Highlights
1 Protein: The cheese contributes most of the protein.
2 Fiber: Cauliflower, carrots, and beets add fiber for digestive health.
3 Vitamins & Minerals: High in Vitamin A and C, thanks to the vegetables, and a good source of calcium due to the cheese and cream.
4 Fat: The soup has a moderate amount of fat, mostly from the olive oil, cheese, and cream.

For a lighter version, you can substitute Half and Half for heavy cream or reduce the cheese slightly

Keyword cauliflower, Creamy Soup, Soup with Beets and Vegetables