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cauliflower soup with cheese

Creamy Cauliflower Soup

Creamy Cauliflower Soup is hearty, luxurious, and rich without any cream at all! This homestyle soup contains an entire head of cauliflower, plus sharp cheddar and herbs.
Course Main Course, Soup
Cuisine American, Irish
Keyword Creamy Cauliflower Soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 servings
Calories 531kcal
Author Catalina Castravet


  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon dried parsley
  • 2 leeks whites only - washed and chopped
  • 1 large head cauliflower cut into small florets
  • 2 large russet potatoes peeled and chopped
  • 2 cups light beer or beer of choice
  • 6 cups chicken broth or vegetable broth
  • 8 ounces Irish Dubliner cheese shredded
  • 8 ounces white cheddar cheese shredded
  • 2 teaspoons fresh chopped dill
  • salt and pepper


  • Place a large saucepot over medium heat.
  • Add the butter, olive oil, and stir. Once the butter has melted add onions and leeks. Sauté for 3-4 minutes until soft.
  • Add garlic, some salt, pepper, and the dried parsley. Stir to combine. Cook for 2-3 minutes.
  • Add the beer, deglaze the pot.
  • Next, add the cauliflower florets, potatoes, broth, and some salt and pepper. Bring to a boil, then lower the heat a little and simmer for 20 minutes, or until the cauliflower and potatoes are fork-tender.
  • Using an immersion blender, puree the soup until smooth, with just a few chunks. Then add the shredded cheese and blend in until combined.
  • Stir in the fresh dill, and taste for salt and pepper.
  • Serve warm garnished with more cheese and chopped green onions or dill.



Calories: 531kcal | Carbohydrates: 29g | Protein: 23g | Fat: 35g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1441mg | Potassium: 941mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1368IU | Vitamin C: 72mg | Calcium: 535mg | Iron: 3mg