Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"A first rate soup is better than a second rate painting." -Abraham Maslow, Psychologist

The refrigerator light goes on...

Broccoli and Cheese soup is a mainstay on restaurant menus and may be one of the best recipes ever created. It is super easy to make your own and there is everything to love – cheese, broccoli, creaminess, warmth. It is now just part of the American comfort food pantheon.

The best part is that it is a great way to get kids to eat veggies, and this Cauliflower Cheese Soup is no exception. It brings the same creamy, cheesy flavor to cauliflower and is both a comforting kids soup but also with a bit of sophistication.

That comes from the leeks. You can use a large onion instead but the leek brings a subtle and sweet refinement to the dish that is also very adult. Served with a salad and you have a great weeknight meal.


Cauliflower Cheese Soup

Servings: 6 | Serving size: about 1 1/2 cups as an entree

Cooking Time: 60 Minutes

This recipe can easily be multiplied and keeps well for about 3 - 4 days. Reheat gently. Serve with a whole-grain roll and a side salad.

Cauliflower Cheese Soup recipe from Dr. Gourmet


  • 2 1/2 lbs cauliflower (one large head)
  • 4 cups water
  • 2 tsp extra virgin olive oil
  • 1 large leek (cleaned and thinly sliced crosswise)
  • 5 cups water
  • 2 ounces goat cheese
  • 8 ounces reduced-fat white cheddar cheese (shredded)

Cut the crowns from the stem of the cauliflower.

Divide into small flowerets and set aside.

Dice the stem.

Place the diced stems in a steamer and top with the flowerets.

Steam for 20 minutes and set aside to cool.

Place the olive oil in a medium stock-pot over medium-high heat and add the leeks.

Reduce the heat to medium and cook for 10 minutes. Stir frequently.

Add 5 cups water and half of the steamed cauliflower flowerets and the diced stem of the cauliflower.

Bring to a boil and reduce the heat to a simmer. Stir occasionally.

Simmer the soup for 30 minutes.

While the soup is simmering cut the remining flowerets into a small dice.

After 30 minutes remove the soup from the heat and let cool for about 10 minutes.

Using a blender or an immersion blender puree gently (the soup should have a bit of texture and not be completely smooth.

Return the soup to medium heat, and as it reheats, add the goat cheese and cheddar cheese and stir gently while the cheese melts.

Add the remaining finely chopped cauliflower flowerets and stir.

Heat gently on low for about 15 minutes and serve.

Nutrition Facts

Serving size: about 1 1/2 cups as an entree

Servings: 6

Amount Per Serving

Calories 220 Calories from Fat 108
% Daily Value
Total Fat 12g 15%
  Saturated Fat 7g 34%
  Monounsaturated Fat 3.5g
  Trans Fat 0g
Cholesterol 30mg 10%
Sodium 370mg 16%
Total Carbohydrates 16g 6%
    Dietary Fiber 4g 14%
    Sugars 5g
Protein 16g
Vitamin A 16% Vitamin C 83%
Calcium 33% Iron 11%
Vitamin K 50mcg Potassium 600 mg