By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
175 cal · 30 min
Skinny Cauliflower and Blue Cheese Soup
Recipe GLPR1c50f5bf32f857
Rate this recipe
Average rating: 4.8 (1)
A velvety, creamy soup made with roasted cauliflower and tangy blue cheese. This light yet satisfying starter is blended until silky smooth, delivering rich flavor in every spoonful without heavy cream.
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Ingredients
2 tsp olive oil
1 large garlic clove, peeled and minced
1 shallot, peeled and chopped
1 large head cauliflower, trimmed and chopped
3 cups vegetable stock
6 black peppercorns
3½ oz blue cheese, crumbled
Directions
Heat olive oil in a large pot over medium heat. Add the minced garlic and chopped shallot, stirring frequently until softened and fragrant, about 1 minute.
Add the chopped cauliflower to the pot and cook, stirring often, until the florets begin to brown lightly, approximately 5 minutes.
Pour in the vegetable stock and add the peppercorns. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer gently until the cauliflower is very tender, about 15 minutes.
Remove the pot from heat and stir in the crumbled blue cheese until partially combined. Using an immersion blender, blend the soup thoroughly until smooth and creamy. (Alternatively, allow the soup to cool slightly, transfer to a blender or food processor, and blend until creamy, then return to the pot.)
Return the pot to medium heat and warm through, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed. Serve hot.
Comments
Every ingredient lands at Harris Teeter, Food Lion, Kroger, or Walmart without a detour—cauliflower, shallots, garlic, and blue cheese are all standard stock. The stated thirty minutes is honest: prep is ten minutes of chopping, then a fifteen-minute simmer and blend, no watching required. At roughly two dollars per serving driven by blue cheese, this is a solid weeknight soup that reheats beautifully and feeds four without fuss. The only caveat is that blue cheese sharpness varies by brand, so taste as you go to avoid overwhelming those who find it pungent.
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