There’s nothing quite like a warm, creamy bowl of soup on a chilly day, and this Cauliflower Cheddar Cheese Soup hits all the right notes. Wholesome, hearty, and utterly comforting, it’s made even more delicious with L’Ancetre organic, grass-fed Canadian cheddar.
Why Grass-Fed Organic Cheese Matters
Using grass-fed cheese isn’t just about taste; it’s about nutrition, too. Grass-fed cheese is richer in omega-3 fatty acids, vitamin K2, and conjugated linoleic acid (CLA) compared to conventional cheese. It supports heart health, bone strength, and offers anti-inflammatory benefits. Plus, organic cheese is produced from cows raised without the use of antibiotics or hormones, making it a cleaner and more sustainable choice.
Cauliflower Is a Nutritional Powerhouse
Cauliflower is one of the best veggies to sneak into soups because it’s so versatile and nourishing. It’s packed with fibre, which helps keep your gut happy and digestion smooth, and loaded with vitamin C, a key antioxidant that supports your immune system and skin health.
Cauliflower also contains phytonutrients that have anti-inflammatory properties and can help support detoxification in the body. Additionally, when blended into a soup, it creates the creamiest texture without the need for cream, making it feel indulgent yet wholesome.
Let’s make it!
Mains & Sides
Creamy Cauliflower Cheddar Soup
PrintIngredient
- 1 tbsp avocado oil
- 1 medium onion, chopped
- Optional: 1 tbsp butter
- 4 cups vegetable or chicken broth
- 1 medium head cauliflower, chopped into florets
- 1 can (400 mL) full-fat coconut milk
- 1 tsp garlic powder
- 1 cup L’Ancetre grass-fed cheddar cheese, grated
- 3 tbsp tapioca starch + 1/3 cup water (to thicken)
- Sea salt & black pepper to taste
- Heat avocado oil in a large pot over medium heat. Add onion (and butter if using) and cook 3–5 minutes until softened.
- Add broth and cauliflower. Bring to a soft boil, then reduce heat and simmer 10–12 minutes until cauliflower is tender.
- Stir in coconut milk + garlic powder. Blend with an immersion blender or blender until smooth (leave some chunks if you like).
- Slowly stir in tapioca mixture, simmering about 5 minutes until thickened.
- Remove from heat, stir in cheddar until melted—season with salt & pepper.
- Serve warm with crusty sourdough or your favourite bread for the ultimate comfort food!
No notes available.
This soup is rich, nourishing, and full of flavour, plus it’s a great way to enjoy the benefits of organic, grass-fed cheese while sneaking in a healthy dose of cauliflower, one of my go-to veggies for keeping meals hearty, comforting, and full of nutrients.
Enjoy this creamy cauliflower cheddar soup with your favourite crusty sourdough bread, or make a loaf of my Gluten-free Sassy Seed bread, which does not disappoint. For added protein, you can chop up some cooked chicken or turkey sausage and add it to the soup to make it a delicious main dish.
3 thoughts on “Healthy Creamy Cauliflower Cheddar Soup”
Hi, I would like to make your wonderful cauliflower soup today. Can you tell me if it can be frozen and, if so, for how long. Thanks so much for your help.
Yes it can be frozen. If you’re freezing it in mason jars it will be good for many months in the freezer. Enjoy!
Just made this today and it is marvellous! Instead of a regular can of coconut milk I used Cha’s Lemongrass and Ginger can. Added a different flavour! It is sooooooo good and it’s going into my “keeper” binder of soups! Thank you Joy!