Cauliflower Soup Recipe

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This comforting Cauliflower Soup is perfect for chilly winter days. With sharp white Cheddar and pepper Jack cheese, it’s rich, creamy, and easy to make in just a few steps.

Prep Time30

Cook Time25

Total Time55

Course: Dinner, Soup, Vegetarian

Cuisine: American, Vegetarian

Keyword: cauliflower soup recipe

Servings: servings

Author: Chelsea Lords

Cost: $10.12

Equipment

Large pot

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

US - Metric

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.

Video

Notes

Note 1: Use freshly shredded cheese for the best results. Pre-shredded cheese can make the soup greasy or grainy. Choose a sharp or extra-sharp white Cheddar for deeper flavor.

Note 2: Delicious toppings include crispy bacon and extra cheese. Serve with hearty buttered bread for dipping.

Note 3: When blending, let the soup cool slightly to avoid splattering. Blend in batches, starting at a low speed. If your blender isn’t made for hot liquids, cover the lid with a towel and hold it securely to release steam safely.

Storage: Let the soup cool completely before transferring to an airtight container. Store in the fridge for 3–5 days. Avoid freezing (the dairy can separate and curdle). Reheat gently on the stovetop over low heat, stirring often. Add a splash of milk or broth if it thickens.

Nutrition