Cheesy Cauliflower Soup

This low carb, gluten-free soup is healthy and under 200 calories a bowl. Quick and cheesy. Uses chicken broth but could be made vegetarian with vegetable stock instead.

4.84 from 6 votes

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Prep Time 5

Cook Time 1

Total Time 1 5

Course Main Course, Main Dish, Soup

Servings cups

Calories 202 kcal

Equipment

Immersion blender

Ingredients

3 tablespoons butter unsalted
1 medium onion diced small
1 large head cauliflower trimmed and cut into bite-sized pieces
⅛ teaspoon cayenne pepper
4 cups low sodium, fat free chicken broth (plus more if you like thinner soup)
1 cups water
2 cups cheddar cheese shredded

Instructions

In a large pot, melt butter over medium heat. Add onion and cook, stirring occasionally until the onion is soft, about 8 minutes. Add cauliflower and cook until it begins to brown. This step took about 20 minutes for us.
Pour broth and water into the pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the cauliflower is very tender, another 20 minutes or so.
If you have an immersion blender, you can blend the soup right in the stockpot. This is obviously the easiest way. Move the blender around until the soup is mostly (but not 100%) smooth. *If you don't have an immersion blender, see instructions in the notes below for blending the soup in a traditional blender.
If you prefer your soup to be thinner, add more chicken broth to the pot of soup and stir until it's blended.
Heat the soup over medium until it's hot and bubbly. Add the shredded cheese and stir until it's all melted and incorporated.
To serve, sprinkle with cayenne pepper and a few shards of shredded cheese.

Notes

We really liked this soup with some chewable bits of cauliflower in it, but you could purée all of the soup smooth if you prefer it totally smooth.

If you don't have an immersion blender, do the following. Be very careful when blending hot liquids as they can erupt from the blender if you're not careful!

1. Transfer the mixture to a heat-safe bowl.
2. Fill the blender halfway (only halfway!!!) with the cauliflower mixture and chop coarsely. Pour the coarsely chopped cauliflower back into the original pot.
3. Refill the blender halfway. This time (and any subsequent times necessary), purée the soup until it's smooth. Return the soup to the original pot.

Nutrition

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