17 Reviews of Creamy Cheesy Cauliflower Soup

From: *Parsley*

On Sep 13, 2005

This really IS comfort food! The pepper-jack cheese and the onion soup mix make this soup so flavorful. I followed the recipe exactly as written and I wouldn't change a thing! It was just the right cosistancy after pureeing and adding the cheeses. Thanx for this recipe. I'll be making this many times this fall and winter.

From: TravelingJ

On Sep 24, 2006

This was great! We were in the mood for something different, and this definately fit the bill. Sadly we didn't have a blender with us (cooked this in an extended stay hotel) so I just tried my hardest to mash the chunks down a lot. Even without it being supersmooth-we enjoyed it.

From: GaylaV

On Sep 24, 2007

This is a lovely creamy and cheesy soup. I wasn't over the moon with the background taste of the onion soup mix. Next time I think I will use fresh onions and chicken broth. My husband thought it was great. I just used the wand blender and it worked great. Thanks for a very good recipe.

From: Kitchen Explorer

On Mar 31, 2006

Oops! I almost forgot to mention....my blender was broken so instead of pureeing, I simply used my hand mixer right in the pot before adding the cheeses. It worked great leaving tiny nuggets of vegetables giving the soup a wonderful texture. Hearty and satisfying "feel good" soup.

From: Leggy Peggy

On Sep 9, 2006

My rating is long overdue because I have been making this fantastic soup at least once a fortnight (once every two weeks) throughout this Australian winter. Everybody loves it (and I have served it to at least 20 different people). Here are my changes because I usually feed a crowd and because our Aussie cauliflowers are huge. I use a huge cauliflower and then double the rest of the ingredients, except for the flour (I only use 4-5 tablespoons). That said, I then go overboard with the cheeses and spices. We are cheese and spice fans. I use 250 grams (8 ounces or two cups) each of sharp cheddar and Mersey Valley Peppercorn (we don't have monterey jack in Australia, and no equivalent gouda), and one teaspoon each of paprika and curry. Thanks so much Rita for a recipe that caters for all our taste buds — from the 16-year-old almost vegetarian to the 96-year-old fussy eater (who is actually the hardest one to feed).

From: Sweet Baboo

On Mar 16, 2007

This soup was delicious, easy, and quick to make. By pureeing the ingredients with my wand immersion blender I am able to disguise vegetables (cauliflower and onions) that my dear ones would otherwise refuse. The only change I made to this hearty, nutritious soup was to use smoked paprika instead of regular, and since the soup was such a hit, I will continue to make it with that variation. Thank you for submitting this recipe.

From: somemome

On Oct 25, 2005

very very good. what a nice blend of flavors. comfort food at its finest. i used broccoflower and the color wasn't as appealing as it could have been , but the taste made up for it. a definate keeper.

From: karen in tbay

On Apr 15, 2004

The family enjoyed this soup especially my DD. I didn't have monterey jack pepper cheese just plain ole monterey and used a homemade mix for the onion soup mix.

From: *MessyPessy*

On Oct 30, 2005

I made this today to for lunch. It was quick and easy. I used monterey jack cheese and cheddar. I enjoyed it a lot and froze the leftovers for lunches. I will use a sharper cheddar next time and not over blend the cauliflower. This is a keeper.

From: rosslare

On Jan 12, 2006

Must be about the best cauliflower soup ever! Cheesy, creamy and comforting! In lack of Monterey Jack I used processed cheese with green peppers in it, very good any way1