Cauliflower Cheese Soup

One of our favorite snowy-day treats is this Cauliflower-Cheese Soup adapted from Mollie Katzen’s Recipes: Soups. It’s cheesy, creamy, stick-to-your-ribs good, and also full of vitamins—just what we crave this time of year.  Ready quickly too for an easy week-night dinner.


  • 1 medium-large potato, peeled and diced (about 2-3 cups diced)
  • 1 package Locavorious cauliflower, thawed (set aside half the package)
  • 1 medium carrot, peeled and chopped
  • 3 medium cloves garlic, peeled
  • 1 ½ cups chopped onion
  • 1 ½ tsp salt
  • 4 cups water
  • 2 cups (packed) grated cheddar (plus extra for garnishing, if desired)
  • ¾ cup milk
  • 1 tsp dill
  • ½ tsp caraway seeds
  • black pepper, to taste


Place potato, cauliflower (except for the two cups reserved), carrot, garlic, onion, salt, and water in a large saucepan. Bring to a boil, then simmer until all the vegetables are very tender. Purée in a blender or food processor, and transfer to a kettle or Dutch oven.

Add the reserved cauliflower pieces to the purée along with all remaining ingredients. Heat gently, and serve topped with a little extra cheese.


Goetz cauliflower 2 web

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