Our cheesy cauliflower soup is proof that a soup recipe doesn’t need to cook all day or have a long list of ingredients to be cozy, comforting and delicious. Ours is ready under an hour and doesn’t skimp when it comes to both veggies and cheese. Really—it’s made with an entire head of cauliflower and two full cups of cheddar cheese. It will quickly become one of those classic homemade soup recipes your family can turn to time and time again.
Cauliflower Cheese Soup Ingredients
- Cauliflower: While the florets are the only part that’s needed for the soup, don’t toss the stem. There are plenty of other ways to cook with cauliflower. For example, you can chop it up and roast it later as a side dish for a future meal.
- Onion: Onion is a simple aromatic that adds tons of flavor to this simple soup.
- Chicken broth: Use your favorite store-bought brand of chicken broth or make the soup with your own homemade chicken broth.
- Chicken bouillon: Cauliflower soups have a reputation for being flavorless. To avoid this, we’ve tossed in a single cube of chicken bouillon. It’s a great trick that adds tons of flavor and richness.
- Roux: Incorporating a roux is a common way to thicken sauces and soups. This simple blend of melted butter and flour is the base for our cheese sauce in this recipe.
- Milk: For maximum creaminess, choose whole milk rather than low-fat or skim milk. The extra fat in whole milk will go a long way in enhancing this cheesy cauliflower soup’s texture and consistency. Adding milk to the roux turns it into a bechamel sauce.
- Cheddar cheese: For a milder-tasting cheese soup, opt for mild cheddar cheese. If you really want a strong cheese flavor, splurge on a high-quality aged sharp cheddar. For the best texture, grate your cheese fresh from a block (preshredded cheeses typically contain anti-caking additives that prevent them from melting smoothly in soups and sauces).
- Spices: Warm spices like nutmeg, curry powder, cayenne and white pepper add the perfect amount of heat and flavor complexity that will make you want to go back for seconds.
- Parsley: A finishing sprinkle of parsley just before serving adds a touch of color and herbaceous flavor to this cauliflower cheddar soup.
Directions
Step 1: Cook the vegetables
In a large saucepan, combine the cauliflower, onion, broth and bouillon cube. Cover the pan and cook over medium heat until the vegetables are tender.
Step 2: Make the bechamel
Meanwhile, in a medium saucepan, melt the butter over medium heat. Stir in the flour until the roux is smooth. Gradually whisk in the milk. Bring it to a boil, stirring constantly, then cook and stir until the milk has thickened, two to three minutes.
Editor’s Tip: Make sure to let your roux cook for the full two to three minutes before proceeding to the next step. These precious few minutes will cook off any of that raw flour taste and mouthfeel. Also, when adding the milk, “gradually” is the keyword. Adding the milk slowly and stirring to incorporate it as you go is the secret to making a silky, velvety bechamel sauce that isn’t clumpy or grainy.
Step 3: Add milk, cheese and spices
Reduce the heat and stir in the cheese until it is melted. Add the salt, nutmeg, cayenne pepper, curry powder and white pepper.
Step 4: Combine and simmer the soup
Pour the spiced bechamel into the cauliflower mixture. Simmer the soup slowly for 30 minutes (do not boil it). If you’d like some color, sprinkle the soup with parsley before serving.
Editor’s Tip: Don’t let your soup come to a boil at this stage, as the high heat may cause the dairy in the sauce to separate—giving your cauliflower cheddar soup a grainy or curdled texture.
Cheesy Cauliflower Soup Variations
- Try using a different cheese: Make this recipe your own by trying other types of cheese. Pepper jack, smoked Gouda, creamy Brie, Gruyere or Swiss are all good melting options.
- Max out your vegetable budget: Add other veggies to this cauliflower cheese soup recipe. Just make sure to cut them to roughly the same size as the cauliflower for even cooking. Broccoli, carrots, parsnips and potatoes all work well in this cheesy cauliflower soup recipe.
- Toss in some fresh herbs: For extra flavor, layer in even more fresh herbs. Basil, bay leaves, oregano, thyme, sage and rosemary are a few to consider.
- Add bacon: Missing the meat? Add cooked and crumbled bacon to the soup as a garnish, like you would for baked potato soup. Its smoky flavor pairs well with the warm spices and sharp cheddar.
How to Store Cheesy Cauliflower Soup
Leftovers of this cauliflower cheese soup will last for three to four days when stored in an airtight container in the refrigerator. To reheat the soup, warm it gently on the stovetop over medium-low heat until it’s heated through for best results. You may also microwave leftovers at a reduced power. Don’t rush when heating this soup; high heat can cause the proteins in the milk and cheese to separate.
Can you freeze cheesy cauliflower soup?
No. Due to the dairy in this cheesy cauliflower soup, we do not recommend freezing it. If you’re looking for soups that freeze well, pick brothy recipes with stock or tomato bases.
Cauliflower Cheese Soup Tips
How can you thicken cheesy cauliflower soup?
For a thicker cauliflower cheese soup, you can add less milk to the roux, or add extra cheese to the soup. Another trick to thickening soups like this one is to puree a portion of the soup (about a third of the total volume) in a high-powered blender or with an immersion blender, and then stir it back into the soup before serving. You can puree this soup, but you may want to pick a recipe that was written to be completely pureed like our cream of cauliflower soup recipe.
What can you serve with cheesy cauliflower soup?
This cheesy cauliflower soup recipe pairs well with an array of side salad recipes. You can also make a soup-and-sandwich combo meal by pairing it with your favorite hot sandwich recipe. If you forgo the sandwich, at the very least grab a hunk of your favorite bread for dipping and dunking. You get bonus points if you make your own Dutch oven bread, some tasty, crusty focaccia bread or a basket of our favorite copycat Olive Garden breadsticks.
