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I’ve moved many times in my life and eventually left my country. Now, Canada is home for me. Visiting São Paulo, Brazil, last month I noticed how much I love almost any food I eat there now that I don’t live there anymore. That’s how my Cheesy Cauliflower Cream Soup post was created.

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Cheesy Cauliflower Cream Soup

The food I’ve had there has been shaped in my heart, more so than in my taste buds. And ironically, some of my mom’s food, which was really, really bad. No escape from emotional ties here, the worse she cooked the more I learned how not to, which for my own sake started when I was around 13 years old. I never stopped cooking, enjoying, learning and always trying to make my healthy cooking easier.

My worst nightmare were the soups she would make for dinner. Dinners had to start with a soup, regardless of the scorching weather, every dinner, every evening of every week we had soup.
The worst for me was an oatmeal soup? Who does that? Followed by the cauliflower soup, which is the recipe of this post. And guess what, I love it now and I call it Cheesy Cauliflower Cream Soup!

What happened is that I eventually came to terms with cauliflower when searching for carb conscious and diabetes-friendly recipes a long time ago. I tried different recipes and now I proudly own mine, a creamy, light, cheesy and delicious cauliflower soup, a perfect winter soup.

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Hope you like this soup, this soup takes me back home now!

Cheesy Cauliflower Cream Soup

4 to 6 portions

1 cauliflower, washed and cut in florets
1 tbs butter + 1/2 tbs vegetable oil
1 small onion chopped
3 to 4 cups of low-fat milk, or 2 cups milk and 2 cups chicken broth
1 tsp onion powder
1/4 tsp white pepper
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup low-fat mozzarella or any cheese you like, shredded
a dash of paprika

In a deep Cast Iron Dutch Pan bring the butter to melt and sautée the onions. Add the cauliflower and spices, but the paprika, stirring until fragrant. Add the liquid, start with 3 cups, bring to a boil and reduce to a simmer for approximately 20 min, until the cauliflower is soft.
Let it cool and purée with a Hand Blender until everything is nice and smooth.
At this point it is your call to add or not the one cup of liquid left, depending on how thick you like your soup. You might even want to add more than 1 cup in which case make sure you adjust the seasoning.
Before serving, add the cheese to the hot soup and sprinkle some paprika or fresh pepper on top.

Updated: 2018

  • I find that Parmesan cheese is the best match for this Cheesy Cauliflower Cream Soup, especially some Parmesan Reggiano Cheese.
  • If you want a Lactose Free Soup, simply replace the regular milk by Lactose Free Milk or Cream
  • This soup can be easily converted into a Keto Diet Recipe. Substitute milk with cream.

What is your favorite soup that has become a staple of your childhood? Share with me!

Related – More Soups:

Cheesy Cauliflower Cream Soup