Skinny Cauliflower and Blue Cheese Soup - @NECinnamon
4.5 from 4 votes

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.

Course main, Soup, starter
Cuisine American, British
Keyword blue cheese, cauliflower, comfort food, creamy, easy, fall, simple, smooth, soup, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 128 kcal


  • 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


  1. 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.
  2. 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.
  3. 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.

  4.  Transfer back to the pot and reheat. Adjust salt and pepper if needed and serve warm.

Nutrition Facts
Skinny Cauliflower and Blue Cheese Soup
Amount Per Serving (1 heaping cup)
Calories 128 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 1060mg 44%
Potassium 164mg 5%
Total Carbohydrates 5g 2%
Sugars 2g
Protein 6g 12%
Vitamin A 11.3%
Vitamin C 16.5%
Calcium 13.7%
Iron 1.5%
* Percent Daily Values are based on a 2000 calorie diet.