author’s note
One of My Favorite Veggies, Made Better!
I love a good creamy vegetable soup, and cauliflower is one of my favorite veggies to build one around. I usually love it roasted until the edges get crisp, especially when breadcrumbs are involved, but it’s just as good simmered into a rich, cozy soup.
For this Cauliflower Soup Recipe, I wanted cauliflower to really be the star, so an entire head goes into the pot. Then I added potatoes, carrots, celery, and onion to make it extra hearty and give every spoonful plenty of texture and flavor.
The broth is thick, creamy, and finished with sharp Cheddar, so even though this soup is packed with veggies, it still feels like total comfort food. It’s the kind of soup I want with a big piece of buttered bread for dipping.
Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Cauliflower | Buy a heavy, firm head with tightly packed florets. Frozen cauliflower works too, but reduce the simmer time slightly. |
| Baby Gold Potatoes | These naturally help thicken the soup. Yukon Gold potatoes work just as well. |
| Sharp Cheddar Cheese | Freshly shred it yourself for the smoothest cheese sauce. Extra-sharp cheddar adds even more flavor. |
| Whole Milk | Creates the creamiest consistency. Avoid non-dairy milk since it can affect both texture and flavor. |
| Chicken Stock | Gives the soup a rich, savory base. Use vegetable broth for a vegetarian version. |
| Garlic & Onion | Fresh garlic and onion build lots of flavor at the start of the soup. |
| Fresh Thyme | Optional for garnish, but it adds a fresh finish. Freeze-dried thyme also works well. |
Quick Tip
If you’re craving a smooth cauliflower soup without chunks of veggies, this creamy cauliflower soup with bacon will be what you’re looking for!
How To Make This Cauliflower Soup Recipe
- Sauté Veggies: Cook onion, carrots, celery, potatoes, and garlic in butter and oil. Add cauliflower, herbs, salt, and pepper.
- Simmer: Add broth, bring to a boil, then simmer until tender.
- Make Sauce: Whisk butter, flour, and milk until thick. Stir in cheese.
- Combine: Add sauce to soup, stir, and blend if desired.
- Serve: Top with cheese or thyme and enjoy with bread.
chelsea’s recipe tip
What To Serve With This Cauliflower Soup Recipe
- No-Knead Bread: Perfect for dipping into the creamy soup.
- Side Salad: A fresh garden salad balances the richness of the soup.
- Grilled Cheese: A classic pairing for creamy soups. Or serve these mini grilled cheese sandwiches if you’re feeding a crowd!
- Crackers: A quick and easy option for added crunch.
- Fruit: Whatever is in season or try this Winter Fruit Salad
Cauliflower Soup Recipe Shortcuts
- Pre-Chopped Veggies: Save time with pre-chopped or frozen veggie mixes.
- Garlic: Use jarred garlic or a garlic press for quick prep.
- Cheese: Shred cheese quickly using a food processor with a grating attachment.
Prep Ahead: Chop veggies (except potatoes) during meal prep. When it’s time to make the soup, everything will come together faster!
Storage
Leftovers?
- Fridge: Cool this cauliflower soup recipe and store in an airtight container for up to 4 days.
- Freeze: Place cooled soup in an airtight bag and freeze for up to 3 months.
- Reheat: Warm gently on low, stirring often. Add broth if it needs thinning; avoid boiling.
More Flavorful Soup Recipes:
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Chicken Quesadilla Soup
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Tomato Basil Soup Recipe
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Creamy Vegetable Soup
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White Bean and Kale Soup
Cauliflower Soup
This hearty, veggie-packed Cauliflower Soup is rich, thick, and creamy, with tender pieces of cauliflower in a deliciously flavorful base.
Video
Ingredients
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter divided
- 1 cup diced yellow onion
- 1 cup diced carrots
- 3/4 cup diced celery
- 1 cup diced baby gold potatoes no need to peel
- 1 tablespoon minced garlic
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 head cauliflower 4 cups chopped
- 3 cups chicken stock
- 1/4 cup flour
- 2 cups whole milk see note 1
- 1 cup shredded sharp Cheddar cheese see note 2
- fresh thyme optional
- Hearty buttered bread for serving
Instructions
- Heat oil and 1 tbsp butter in a large pot over medium-high heat. Add onion, carrots, celery, potatoes, and garlic. Cook, stirring occasionally, for 8–10 minutes until softened. Add cauliflower, thyme, oregano, salt, and pepper. Stir to combine.
- Add chicken stock. Stir and bring to a boil, then reduce to a gentle simmer. Cover and cook for 10–15 minutes or until veggies are tender (easily pierced with a fork).
- In a separate small pot, melt the remaining 4 tbsp butter over medium heat. Sprinkle flour evenly across the top of the melted butter, then whisk constantly for 1 minute. Very gradually add milk while whisking constantly. Cook for 5–6 minutes, until nicely thickened (do not boil). Remove from heat and stir in cheese, a handful at a time, until melted.
- Reduce soup heat to low. Pour the cheese sauce into the soup pot and stir. Taste and adjust seasoning with additional salt and pepper (about 1/4 tsp more each or to taste). For a creamier soup, blend 1–2 cups and stir it back into the pot.
- Ladle into bowls; top with more cheese and fresh thyme if desired. Serve with toasted, buttered bread. Enjoy!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Whole milk works best for creamy soup. Lower-fat milk (2% or 1%) can be used but won’t be as thick. Avoid plant-based milk for this recipe.
Note 2: Use freshly shredded sharp or extra-sharp Cheddar for the best flavor and texture. Pre-shredded cheese may cause the soup to be grainy.
Note 3: Dice potatoes into 1/2-inch pieces and chop cauliflower into small bite-size pieces. Smaller pieces cook faster and prevent over-reducing the broth.
Storage: Cool soup and store it in an airtight container in the fridge for up to 4 days or freeze in an airtight bag for up to 3 months. Reheat on low, stirring often, and add broth if it’s too thick. Avoid boiling.
Nutrition
Serving: 1serving | Calories: 538kcal | Carbohydrates: 41g | Protein: 20g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 560mg | Potassium: 1128mg | Fiber: 5g | Sugar: 15g | Vitamin A: 6356IU | Vitamin C: 65mg | Calcium: 412mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this over five times now! My boys love it. The ultimate crowd pleasing recipe, I return to it again and again!
I’m so thrilled to hear this! Thanks Sharlene!
This soup was really tasty! I wasn’t sure about the cheese added to the soup as I thought it would get gloppy but it really creamed up the soup nicely! I also pureed the soup before I added the cheese sauce so I could just have a creamy soup. Flavors were nice with the oregano and the thyme. A keeper!
Yay I’m so thrilled this cauliflower soup was a hit for you! Thanks Lori!