Cauliflower Cheese Soup | Weight Watchers (2024)

This simple and tasty Cauliflower Cheese Soup is just 3 SmartPoints per portion on Weight Watchers Blue plan, Purple plan and Green plan.

It is 3 SmartPoints if you still follow the old Weight Watchers Freeestyle plan.

It's simple to make, it's filling, satisfying and a perfect warming lunch for those cold winter days.

The soup is thickened with a little potato and is packed full of cauliflower, a great source of Vitamin C.

If, like me, you find soup an easy low SmartPoint lunch, you may be interested in this Hearty Chicken Noodle Soup or perhaps this .

This Pea Soup is also very popular and it's only 1 SmartPoint per bowl.

If you like cauliflower cheese, you will love this Cauliflower Cheese Soup!

It is creamy and thick with a delicious tang of mature cheddar cheese.

By using a low fat mature cheddar cheese in this recipe you can use less cheese for a good, strong cheesy flavour, with relatively few SmartPoints.

I mixed 40g (approx ⅓ cup) of low fat grated mature cheddar cheese into the soup. This worked out at 3 SmartPoints for the cheese.

WW own brand low fat grated mature cheddar cheese works out as 2 SmartPoints for 40g.

However, not all low fat mature cheddar cheese works out as little as 2 or 3 SmartPoints per 40g. Just beware of this when choosing which cheese to use and alter the SmartPoint values accordingly.

In addition to sprinkling a pinch of grated cheese on the top of this soup before serving, I also added a couple of croutons for a bit of crunch.

Ten grams of the Valledoro mini croutons which I used worked out at 1 SmartPoint and for that you got 12 croutons!

Quite enough crouton to give a bit of added crunch to this tasty soup!

Alternatively, you may like one of these Low Point Breads (USA) / Low Smart Point Breads (UK) for dunking in your soup!

How to make Cauliflower Cheese Soup

This soup is just so easy to make.

• Chop the onion and potato into small pieces (Picture 1).
• Remove the outer leaves from the cauliflower and remove the stalk. Remove the florets from the inner stalk and wash them thoroughly (Picture 2).
• Heat the oil in a large saucepan and fry off the onion until soft.
• Add the, chopped potato, cauliflower florets, stock, seasoning and milk to a big pan (Picture 3). Bring to the boil, reduce the heat before simmering (covered) for 30 minutes or until the cauliflower and potato are soft.
• Use an immersion hand blender to blend the soup till it is smooth and creamy.
• Alternatively, you could put the soup, in batches, through a blender for a really smooth soup!
• Add the grated mature cheddar cheese to the blended soup and stir till the cheese melts.
• Serve with a couple of croutons on top and a pinch of grated low fat mature cheddar cheese.

What I used to make this Cauliflower Cheese Soup

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I use a hand held immersion blender, like this one available from Amazon, to blend the soup.

I used some of these Valledoro Crostini (available from the Co-op in the UK) to sprinkle on top of the soup. Ten grams of crostini worked out at 1 SmartPoint.

Alternatively, you could use Olive Garden Seasoned Croutons, available from Amazon, which work out at 1 SmartPoint per 7g / 2 tablespoon serving.

Can I freeze Cauliflower Cheese Soup?

Yes! Freeze this soup in a suitable container for up to 1 month.