This cheesy, creamy Cauliflower Soup is perfect for cold winter days. With sharp white Cheddar and pepper Jack cheese, its rich texture will make it a new favorite. Easy to make in just a few steps, grab a pot and enjoy a bowl of cheesy goodness!
If you enjoy Cauliflower Soup, we have another recipe that you might like to try: our original Cauliflower Soup! This one has added texture from diced vegetables, rather than being blended smooth like this recipe. Be sure to give it a try sometime!
Try out this Cauliflower Soup recipe, which is part of our collection of favorite soup recipes. Click here to see all the recipes in the collection.
Our Favorite Cauliflower Soup Recipe
If you’re looking for a new soup recipe to add to your repertoire, you have to try this creamy and cheesy Cauliflower Soup! It’s the perfect combination of comfort and indulgence, with a velvety smooth texture and a bold, cheesy flavor that will have you coming back for seconds. Not only is it delicious, but it’s also easy to make and can be tailored to your own tastes. Plus, it’s a great way to sneak some extra vegetables into your diet!
Get ready to transform a humble head of cauliflower into a bowl of creamy, cheesy goodness that will satisfy your cravings!
How To Make Cauliflower Soup
- Use freshly grated cheese rather than pre-grated cheese, as the latter can result in a greasier and clumpier soup that may turn grainy.
- Choose a sharp or extra-sharp white Cheddar cheese for the best flavor. Avoid using plain Cheddar, as it may result in a flat-tasting soup. (See “quick tip” box below).
- Season the soup with salt and pepper as it cooks to help the flavors permeate this Cauliflower Soup Recipe. If the soup tastes flat, it may just need a pinch more of salt and/or pepper.
- Use a high-quality broth, such as homemade or Swanson® chicken broth, for the best flavor.
- Use whole milk for a thick and creamy consistency. Avoid milk substitutes or lower-fat milk.
Quick Tip
Sharp Cheddar is aged for a longer period of time than regular Cheddar– usually between nine and twelve months. During this aging process, the cheese develops a sharper, more pronounced flavor. Sharp Cheddar has a bold, tangy taste and a firmer texture than regular Cheddar. Extra-sharp Cheddar is aged for an even longer period of time, usually between twelve and eighteen months. As a result, it has an even stronger, more pungent flavor than even sharp Cheddar. So if you want a more intense flavor, opt for extra-sharp Cheddar, while sharp Cheddar will have a more moderate flavor.
Cauliflower Soup Recipe FAQs
Why is my Cauliflower Soup bland?
Your cauliflower soup might taste bland for a few reasons:
- Not enough seasoning: Add more salt, pepper, and spices. A splash of lemon juice or vinegar can balance the flavors.
- Lack of texture: Add bacon or croutons for crunch.
- Poor-quality ingredients: Use fresh, high-quality vegetables for better flavor.
- Insufficient cooking time: Simmer longer to develop flavors fully.
- Not enough fat: Add butter, milk, or olive oil for richness.
How do you thicken Cauliflower Soup?
I thicken this cauliflower soup in several ways. Whisking a small amount of flour into the soup at the start helps to thicken it. Blending the soup with an immersion blender or regular blender creates a creamier consistency. Using whole milk adds a rich, velvety texture, and melted cheese further thickens the soup.
Should you rinse cauliflower before cooking?
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.
Storage
Storage
- Cool the Cauliflower Soup completely. Allow the soup to cool to room temperature before storing it.
- Transfer the soup to an airtight container. Use a large, sturdy container with a tight-fitting lid to store the soup.
- Store the soup in the refrigerator. It will keep for about 3-5 days.
I wouldn’t advise freezing this creamy, dairy-based cauliflower soup recipe. If you need a smaller quantity, it may be best to halve the recipe to reduce the amount of soup. Soups with a high dairy content tend not to freeze well–they often separate and curdle. When it comes time to reheat the refrigerated soup, we recommend doing so on the stovetop over low heat, stirring frequently. Boiling the soup may cause the ingredients to separate. You may need to add a splash of milk or chicken broth to thin the soup if it has thickened while being stored.
What To Serve With Cauliflower Soup
There are many options for accompaniments to this Cauliflower Soup Recipe. Here are a few ideas:
- Crusty French bread or Dinner Rolls: These can dip into the soup or sop up any remaining broth in the bowl.
- Grilled Cheese sandwich: This classic pairing is always a hit and my personal favorite way to enjoy this soup!
- Salad: A simple green Garden Salad or a more elaborate grain or bean-based salad (like this Jennifer Aniston Salad or Quinoa Salad can be a refreshing counterpoint to the rich, creamy soup.
- Crackers or crostini: These can be used to top the soup or to eat alongside it.
- Roasted vegetables: Roasted Vegetables, such as broccoli, Brussels sprouts, or carrots, make a tasty side dish to the soup.
- Fresh fruit: A Winter Fruit Salad makes a nice fresh pairing, too.
More Soups To Love:
- Potato Leek Soup with gold potatoes
- Potato Soup with bacon and cheese
- Creamy Chicken Soup with loads of veggies
- Lasagna Soup with Italian sausage
- 15-Bean Soup with a delicious creamy base
Recipe is inspired by Zupas‘ Wisconsin Cauliflower Soup Recipe.
Cauliflower Soup Recipe
Equipment
- Large pot
Ingredients
- 3 tablespoons unsalted butter
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 1 head chopped cauliflower
- 1/4 cup flour
- 3 cups chicken broth
- 2 cups whole milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup freshly shredded sharp white Cheddar cheese see note 1
- 3/4 cup freshly shredded pepper Jack cheese
- 1/2 teaspoon Dijon-style mustard optional
- Toppings as desired see note 2
Instructions
- In a large pot or Dutch oven, melt butter over medium-high heat. Add onions, garlic, salt, and pepper to the pot and sauté for 5 minutes until the onions and garlic are softened and translucent.
- Sprinkle flour over the onions and garlic and cook, stirring constantly, for 1 minute. Gradually pour in the chicken broth while whisking constantly until smooth. Then, gradually pour in the milk while continuing to whisk until the mixture is completely smooth.
- Once the soup base is smooth, add chopped cauliflower. Stir and press the cauliflower below the liquid. Bring the soup to a boil, then reduce the heat to medium-low and cook, uncovered, for 15 minutes, stirring occasionally, until the cauliflower is tender and easily pierced by a fork.
- Use an immersion blender or see note 3 for directions on how to use a standing blender. Blend until very smooth. Return the blended soup to the pot.
- Remove the pot from heat and stir in cheese, a handful at a time, until the cheese is completely melted, and the soup is smooth. Taste and adjust seasoning as needed. If using, stir in the optional Dijon-style mustard.
- Ladle the soup into bowls and garnish with additional shredded cheese, thinly sliced green onions, and cooked, crumbled bacon. Serve with hearty buttered bread on the side. Enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
