Cheesy, creamy Cauliflower Soup Recipe with sharp white Cheddar and pepper Jack. Comforting, easy to make, and perfect for cold days.
author’s note
Cauliflower Soup That Even Kids Beg For!
Every fall when the weather cools, I start craving all the creamy soups. A few years ago, I discovered Zupas’ famous Wisconsin Cauliflower Soup, and I was hooked. The problem was, every time I bought it, I thought: I can make this at home even better.
So I started experimenting in my kitchen, trying to nail that velvety texture and cheesy flavor. After a few test runs, I finally landed on this version with sharp white Cheddar and a hint of pepper Jack for extra kick. My kids call this “cheese soup,” and I’ll admit, I don’t correct them because it’s that cheesy. My husband and I love it just as much, and it has quickly become a repeat recipe in our house every winter.
This is comfort food in a bowl, and I can’t wait for you to try it!
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Cauliflower | Use frozen florets if fresh isn’t available. |
| Sharp White Cheddar | Extra-sharp for more punch, or mild for a softer flavor. |
| Pepper Jack | Swap with Monterey Jack if you want less heat. |
| Chicken Broth | Use veggie broth to make it vegetarian. |
| Whole Milk | Half-and-half for extra indulgence, or 2% for lighter texture. |
| Onion & Garlic | A pinch of onion or garlic powder works in a pinch. |
How To Make Cauliflower Soup
This soup is surprisingly easy!
- Cook the base: Sauté onion and garlic until fragrant.
- Simmer: Add broth and cauliflower, then cook until the florets are very tender.
- Blend: Use an immersion blender (or transfer to a blender) to puree until silky smooth.
- Make it cheesy: Stir in the milk and cheeses until melted and creamy.
- Season and serve: Taste and adjust with salt, pepper, and optional garnishes.
Storage
- Fridge: Let cauliflower soup recipe cool, then store in a container for 3–5 days.
- Reheat: Warm gently on the stove, adding a splash of milk or broth if it thickens. Avoid boiling.
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Cauliflower Soup Recipe
Video
Equipment
Ingredients
- 6 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 1 cup diced yellow onion 1 onion
- 3/4 cup diced celery 2 ribs
- 1 tablespoon minced garlic 3 cloves
- 5 cups diced cauliflower 1 head
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 cups chicken stock or broth, best quality like Swanson
- 6 tablespoons flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon ground mustard powder
- 1 packed cup freshly shredded sharp white Cheddar cheese
- 1 packed cup freshly shredded pepper Jack cheese
Instructions
- In a large pot, melt 1 tablespoon butter with olive oil over medium-high heat. Add onion and celery and sauté for 5–7 minutes, until softened. Add garlic and cook for 30 seconds more. Season with 3/4 teaspoon each salt and pepper.
- Add diced cauliflower to the pot. Stir to coat, pressing it into an even layer. Let it cook, stirring only occasionally, until golden brown and caramelized — about 10–15 minutes. Lower the heat if anything starts to burn. Pour in the chicken broth, stir, and cover with a lid. Reduce heat to medium-low and simmer for 10–15 minutes, or until the cauliflower is very tender.
- Turn off the heat and let the soup cool slightly. Carefully transfer it to a blender (working in batches if needed) and blend until completely smooth. Return the blended soup to the pot.
- In a separate medium pot, melt the remaining 5 tablespoons butter over medium heat. Add flour and whisk constantly for 1 minute. Slowly pour in the milk, whisking until smooth and thickened. Stir in the heavy cream and mustard powder, then remove from heat.
- Pour the milk mixture into the blended soup and stir to combine. Lower the heat, then gradually add the cheeses, a handful at a time, stirring until melted and smooth. Taste and adjust seasonings as needed.
- Serve warm, garnished with fresh parsley or thyme, and enjoy with toasted buttered bread for dipping.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe is inspired by Zupas‘ Wisconsin Cauliflower Soup Recipe.
Cauliflower Soup Recipe FAQs
Your cauliflower soup might taste bland for a few reasons:
1. Not enough seasoning: Add more salt, pepper, and spices. A splash of lemon juice or vinegar can balance the flavors.
2. Lack of texture: Add bacon or croutons for crunch.
3. Poor-quality ingredients: Use fresh, high-quality vegetables for better flavor.
4. Insufficient cooking time: Simmer longer to develop flavors fully.
5. Not enough fat: Add butter, milk, or olive oil for richness.
I thicken this cauliflower soup by whisking in a little flour at the start, blending until smooth, and finishing with whole milk and melted cheese for a rich, creamy texture.
Rinse cauliflower before cooking to remove dirt. Cut into florets, place in a colander, and run cold water over them, gently agitating to rinse all surfaces. Dry with a clean towel or paper towel before cooking.
What To Serve With Cauliflower Soup Recipe
- Crusty bread or dinner rolls for dipping
- Grilled cheese sandwich (my favorite pairing!)
- Simple salad or something hearty like quinoa salad
- Crackers or crostini for crunch
- Roasted veggies like broccoli, Brussels sprouts, or carrots
- Fresh fruit salad for a lighter side
