Blue Cheese and Cauliflower Soup


(2 votes) 5 2

Feel free to substitute broccoli if you're not a cauliflower-loving family.

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  • 1 Tbs. butter
  • 1 medium onion, diced
  • 1 small cauliflower
  • 4 C. chicken broth
  • 4 oz. blue cheese, crumbled

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Melt the butter in a soup pot. Add the onion and cook until just soft. Break off the "florets" of cauliflower into small pieces. Discard the stems. Add the cauliflower and broth to the pan. Bring to a boil. Reduce the heat and simmer for 20 minutes (or until the cauliflower is very soft). Allow cooling slightly. Carefully add the mixture to a blender or food processor (in small batches) and puree until smooth. Return to the pan. Whisk in the cheese (over low flame) until blended. Serve immediately.


Yield: 4 servings

Reviews (2)

  • This soup is awesome! I use a large cauliflower head and I use about 8-16 ounces of blue cheese. I also add some garlic the last few minutes the onions are cooking. Make sure you cook the cauliflower all the way to get the smoother consistency. I love this soup! It's a staple at my house!

    Flag as inappropriate yeslindseyyes  |  March 18, 2013

  • Great Flavor

    Flag as inappropriate foodbme  |  January 4, 2009

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