Cauliflower and blue cheese are the star ingredients in this creamy, yet wonderfully light cauliflower and blue cheese soup! This is an easy, healthy soup recipe perfect for fall and winter, that you'll want to make over and over again.
When I was a kid, I wasn't too much of a picky eater. I liked most of the things my mom cooked - with a few exceptions. Including - you guessed it - cauliflower, which was a big no-no. Even covered in delicious bechamel sauce, there was no way I could eat it (remember, mom?!).
I think it was all about the smell because let's face it, cauliflower totally stinks when being cooked. Give me the smell of a cinnamon apple crisp baking in the oven any day but cauliflower...no thanks!
Now that I'm –more or less– grown-up, I've learned to go beyond stinky smells and learned to like cauliflower. Mind you, I still can't say that it's my favorite thing in the whole world but I think it's great in a lot of recipes, like in this Cauliflower and Blue Cheese Soup.
Actually, I find its taste to be relatively mild compared to the smell it gives off. Anyway, I guess that all I'm trying to say is that even if cauliflower is not really your thing, you should still give this skinny cauliflower and blue cheese soup a go.
The cauliflower taste is not strong at all and you're just left with a super creamy, thick and comforting soup perfect for fall and winter. However, if you don't really like blue cheese, I guess this Cauliflower and Blue Cheese Soup might not be for you. But hey, maybe you want to try it with goat cheese instead?
Blue cheese is kind of the star of this creamy cauliflower soup – but without being overwhelming. And that's what I love about it. I've never ever had doubts about blue cheese, always loved it and always will!
I just wish my tummy wasn't dairy intolerant so I could use some more often. But on the other hand, maybe it's best for you because you might very well be overwhelmed with blue cheese recipes...
Despite the use of blue cheese in this Cauliflower and Blue Cheese Soup recipe – which in theory doesn't really evoke something light – I still think this creamy soup is "skinny" because it's much healthier than most of its brothers and sisters out there.
In this healthy soup recipe, you won't find any butter, cream or milk. Only a little olive oil and vegetable stock. All the creaminess comes from the cauliflower so no need to feel guilty about it! Enjoy 🙂
If you tried this Cauliflower and Blue Cheese Soup, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Skinny Cauliflower and Blue Cheese Soup
Cauliflower and blue cheese are the star ingredients in this creamy, yet wonderfully light cauliflower and blue cheese soup! This is an easy soup recipe perfect for fall and winter, that you'll want to make over and over again.
- 2 tsp olive oil
- 1 clove garlic peeled and chopped
- 1 shallot peeled and chopped
- 1 large cauliflower head though ends trimmed, roughly chopped
- 3 cups vegetable stock
- 6 peppercorns
- 3.5 oz blue cheese 100 g, roughly crumbled
Heat olive oil in a pot over medium heat, add garlic and shallots and cook for about one minute. Add cauliflower and cook for about 5 minutes or until lightly browned, stirring often.
Cover with vegetable stock, add peppercorns and bring to a boil. Reduce to low heat, cover with a lid and simmer for about 15 minutes or until cauliflower is very soft. Remove from the heat and add blue cheese.
Using an immersion blender, blend soup until very creamy. If you don't have an immersion blender, let the soup cool down slightly and transfer it to a blender or food processor and pulse until creamy.
Transfer back to the pot and reheat. Adjust salt and pepper if needed and serve warm.