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Cauliflower Cheddar Soup

When I created this soup at the last minute for an impromptu ice skating party, it was a hit. —Rosa Renee McEldowney, Jackson, Michigan
  • Total Time
    Prep: 25 min. Cook: 30 min.
  • Makes
    2 quarts


  • 1 medium head cauliflower, broken into florets
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) chicken broth
  • 1 chicken bouillon cube
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded cheddar cheese
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon each cayenne pepper, curry powder and white pepper
  • Minced fresh parsley, optional


  • In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender.
  • Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.
Nutrition Facts
1 cup: 232 calories, 16g fat (9g saturated fat), 46mg cholesterol, 907mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 12g protein.

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Average Rating:
  • lindsay
    Jan 6, 2021

    I loved the taste of this soup, I just knock one star off because I believe it was to much liquid it wasn’t thick as I thought it be. I added some cornstarch slurry and it thicken a tad more but it was a keeper! I added smoked sausage and shredded carrots to mine and creole seasoning. An used smoked cheddar! Delicious! Thank you!

  • Henny
    Jul 28, 2020

    I made it and it is very good, I made a mistake and instead of simmering I let it go too long and it was boiling for a while, the taste is good but please don't overdo it.

  • Susan
    Apr 17, 2020

    Delicious! I used 2 percent milk and it was still creamy. Also reduced the amount of milk by half a cup and omitted the curry and halved the amount of nutmeg. Cayenne pepper is a nice addition.

  • cherrob2
    Nov 17, 2019

    This soup is very good and very easy. Just the right amount of spice and depth of flavor. Made just as written.

  • Kate
    Feb 20, 2019

    Way too watery

  • Patricia
    Oct 5, 2018

    Surprising just how good with soup is. Made it just as directed BUT. I needed to make it GLUTEN FREE. To do so, I used 3 Tablespoons of Mochiko Sweet Rice Flour (by Koda Farms) and upped the butter to 4 Tablespoons. This substitution does not change the directions (by the way, I don't think that regular rice flour would thicken as sweet rice flour does).

  • Tanya
    Feb 15, 2018

    The flavor of this soup was delicious but the milk curdled after I added the cheddar cheese :-( What did I do wrong? I added the cheese very gradually on low heat. It was good Tillamook Sharp Cheddar. Thanks!

  • charliemom
    Jan 15, 2018

    Good recipe, I sub 1can evaporated milk for 1cup of the milk, use 2 tsp dry mustard, 2 tsp nutmeg, gruyere cheese, then work in batches through a blender and add a lashing of heavy cream to finish. Great for everyday or as a first course!

  • Kelly
    Jan 15, 2018

    Delicious. I used 4 cups of broth and 1 cup of half and half. Still delicious!

  • Diane
    Dec 15, 2017

    I love this recipe!! That said, I do end up at least doubling the spices because I love these flavors and like more of a punch. I also vary with the ratios of things based on what I have. If I don't have milk, I up the broth and use about 1 Cup of heavy whipping cream instead. I've made this soup several times and people eat it up. It's definitely one of my favorites.