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Cream of Cauliflower Soup with Blue Cheese

Creamy soup with the zing of blue cheese"


1 tablespoon olive oil
One medium cauliflower, washed and separated into flowerets
1 medium yellow onion, minced
2 stalks of celery, chopped
2 carrots, washed and chopped
1 medium russet potato, chopped
1 small clove garlic, minced
1 quart of vegetable or chicken stock
2 cups water
Salt and pepper to taste
1/2 cup heavy cream.
1/2 cup Stilton cheese or other strong blue cheese


In a large soup pot, saute onions, garlic, celery and carrot until onions are translucent. Add cauliflower flowerets and russet potato. Add stock and water. Bring to boil and lower to a simmer. Cook until the cauliflower and potato are fork tender. Cool slightly. Place soup and vegetables in a blender or food processor in batches and puree mixture returning it to the pot. Into hot but not boiling mixture, add heavy cream and blue cheese. Stir until smooth. Season to taste with salt and pepper. Reheat but do not boil. Serve garnished with parsley, if desired.

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Nutritional Information
Per Serving

no nutrition information available

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