Photo of Creamy cauliflower soup by WW

Creamy cauliflower soup

Points® value
Total Time
40 min
15 min
25 min
The secret ingredient here—one which lends creamy texture, offers a protein boost, and delivers a hint of tang—is fat-free cottage cheese. For the smoothest soup, use a countertop blender. You can also go with an immersion blender for a coarser texture.


Uncooked cauliflower

1 head(s), large, about 2 lb, cut into medium-sized florets, divided

Olive oil

1 tbsp(s)


1 medium, chopped

Kosher salt

1 tsp(s)

Black pepper

¼ tsp(s)

Fat free cottage cheese

½ cup(s)

Reduced-fat cheddar cheese

½ cup(s), shredded, white variety


4 tsp(s), chopped


  1. Place 2 cups of cauliflower florets in a medium microwave-safe bowl. Add 3 tbsp of water; cover and microwave on High until crisp-tender, 2 ½ to 3 minutes. Set aside.
  2. Meanwhile, heat a Dutch oven or large saucepan over medium-high. Add the oil and swirl to coat. Add the onion; sauté until the onion softens and starts to brown, about 3 minutes. Add 2 ½ cups water, the remaining cauliflower florets, salt, and black pepper. Bring to a boil; cover and cook over medium heat until the cauliflower is tender, 15 to 18 minutes.
  3. Pour the mixture into a blender and add the cottage cheese; cover and blend on high speed until smooth. Alternatively, add the cottage cheese to the cauliflower mixture in the pot and blend with an immersion blender. Ladle the soup into bowls; top evenly with the reserved cauliflower florets, shredded cheese, and chives.
  4. Serving size: about 1 ½ cups