Cauliflower Soup

I love soup. In the winter, I could eat a bowl of soup every day and never tire of its warm, comforting character. But some soup recipes can be heavy—especially the creamy ones. When I’m in the mood for a vegetable-rich soup that’s full-flavored but light, I reach for this cauliflower soup recipe. It leans into the comforting nature of a cheesy soup, but the brothy consistency keeps it from feeling too dense. It’s the perfect accompaniment to a salad or sandwich for lunch and hearty enough to enjoy for dinner.

Psst: Looking for a cauliflower soup without cheese? You want our creamy vegan cauliflower soup.

How to Make Cauliflower Soup

There are many ways to make cauliflower soup—just as there are many ways to cook with cauliflower. We take a two-step approach with this recipe. First, we simmer the vegetables in chicken broth (or vegetable broth, for a vegetarian version). This allows us to control the exact texture of the cauliflower. The longer it simmers, the more fall-apart tender it will become.

Meanwhile, we make a rich, creamy sauce (similar to the one used in a good mac and cheese recipe). Whisk that cheesy sauce into the brothy cauliflower concoction to bring it all together. All told, the process takes about 30 minutes.

Ingredients for Cauliflower Soup

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• Cauliflower: It’s not difficult to chop cauliflower, but the way you cut cauliflower determines whether it will make a mess on your counter. If you prefer to use pre-chopped cauliflower, you’ll need about 24 ounces of cauliflowerets for each 2-pound head.
• Chicken or vegetable bouillon: We use bouillon cubes for ease, but you can substitute 2-1/2 cups of chicken or vegetable broth for the water and bouillon.
• Butter and flour: These ingredients create a roux, a combination of fat and flour used to thicken the cheese sauce.
• Milk: The type of milk you use determines the soup’s level of decadence. 2% milk is our standard in the Test Kitchen, but you can use whole milk (or even half-and-half cream).
• Cheddar cheese: This soup would taste good without cheese, but cheddar really takes it to the next level. Use an aged sharp cheddar to give the soup a bold flavor or smoked cheddar for a fun twist.
• Hot sauce: Some hot sauces are hot for the sake of being hot. Most of them, though, add subtle flavor that will enhance the soup’s overall character. Try a Louisiana-style hot sauce to add a little acidity, or a Sriracha-style sauce for a touch of sweetness.

Directions

Step 1: Simmer the veggies

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In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring the mixture to a boil. Then, reduce the heat. Cover the Dutch oven, and simmer for 12 to 15 minutes or until vegetables are tender. Do not drain the liquid.

Step 2: Make the roux

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In a large saucepan, melt the butter. Stir in the flour, salt and pepper until smooth.

Step 3: Build the white sauce

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Gradually add the milk to the saucepan. Bring the mixture to a boil over medium heat. Cook and stir for two minutes, or until thickened.

Step 4: Add cheese

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Reduce the heat. Stir in the cheese until melted. If desired, add the hot pepper sauce.

Step 5: Bring the soup together

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Stir the cheese sauce into the cauliflower mixture.

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Recipe Variations

• Roast the cauliflower: Instead of simmering the cauliflower, make roasted cauliflower to give the soup a rich, caramelized taste. After the cauliflower cooks, add it to the soup along with the cheese sauce.
• Make it smooth: Puree the soup with a blender or immersion blender. You may need to add a little water or broth to adjust the consistency.
• Stir in meat or vegetables: Stir in cubed ham or rotisserie chicken. Or add veggies like sauteed kale or steamed broccoli, which would give the recipe a broccoli cheese soup flavor.
• Make it gluten-free: Instead of making a roux with flour and butter, whisk 2 tablespoons of cornstarch into the milk. Then, add the milk to the saucepan and cook as directed. For a truly gluten-free soup, be sure to check the ingredients label on the bouillon. Some brands contain wheat.
• Add a crispy garnish: Finish the soup with chopped bacon, crispy chickpeas or homemade croutons.

How to Store Cauliflower Soup

Store leftover cauliflower soup in an airtight container. It will keep in the refrigerator for up to four days. To reheat, gently simmer the soup in a saucepan. Add broth or water as needed to adjust the consistency.

Can you freeze cauliflower soup?

We don’t recommend freezing cauliflower soup. Dairy-based soups can become grainy after they’ve been frozen, so this isn’t a soup that freezes well. For best results, serve this cauliflower soup immediately to showcase its velvety texture and rich flavor.

Cauliflower Soup Tips

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Can you use frozen cauliflower to make cauliflower soup?

Yes, frozen cauliflower works in this recipe. Keep in mind that cauliflowerets are blanched as part of the freezing process, so frozen cauliflower has a softer texture. You may need to add the thawed cauliflower to the Dutch oven after the other vegetables are already tender.

Can you make this cauliflower soup thicker?

We thicken cauliflower soup by cooking flour and butter together to make a roux, but the soup will have a brothy consistency. To create a thicker texture, puree 2 cups of soup. Then add the puree back to the pot and stir until well combined.

How do you fix bland cauliflower soup?

Kick up the flavor in this cauliflower soup with the right garnish. Add a dash of hot sauce or a sprinkle of crushed red pepper flakes. Try a dollop of pesto or sour cream. Or keep it simple with chopped green onions or fresh herbs. If you want to adjust the flavor of the soup itself, try creating umami flavor with ingredients like Worcestershire sauce, miso paste or soy sauce.

What do you serve with cauliflower soup?

Serve cauliflower soup with any of your favorite sides for soup, like crusty bread, a salad or a sandwich. If you’re looking for a way to use up leftover cauliflower soup, mix in a little diced, cooked chicken or ham. Serve it over a fluffy baked potato for a hearty meal.