Cauliflower Soup

Total Time

Prep/Total Time: 30 min.


8 servings (about 2 quarts)

Updated: Jul. 04, 2023
This cheesy recipe is way tastier than any other cauliflower soup I've tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia


  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, shredded
  • 1/4 cup chopped celery
  • 2-1/2 cups water
  • 2 teaspoons chicken bouillon or 1 vegetable bouillon cube
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup shredded cheddar cheese
  • 1/2 to 1 teaspoon hot pepper sauce, optional


  1. In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
  2. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

Cauliflower Soup Tips

How do you thicken up cauliflower soup?

This recipe calls for flour and butter to be stirred together to make a roux, which will thicken the soup nicely. If you are looking for an even thicker texture, remove 2 cups of soup, puree it in the blender and then add the puree back into the pot. You can also make this soup gluten-free by using cornstarch as a thickener. Omit the flour and butter, and make a slurry by whisking 2 tablespoons of cornstarch into the milk before adding it to the saucepan.

How do you fix bland cauliflower soup?

Kick up the flavor in this cauliflower soup with a few dashes of hot sauce or a sprinkle of crushed red pepper flakes. Increasing the black pepper by ¼ teaspoon and using an aged, sharp cheddar will also bring it up a notch. Try topping the soup with these Homemade Croutons for even more flavor and texture.

Does cauliflower soup freeze well?

Cream- and dairy-based soups like this cauliflower soup don’t freeze particularly well—they can take on a grainy texture after they’ve been frozen. (Here are soups that do freeze well.) For best results, serve this cauliflower soup immediately to showcase its velvety texture and rich flavor. If you’re looking for a way to use up any leftovers, add a little diced, cooked chicken or ham and serve it over a baked potato for a rich, delicious one-dish meal. Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager.

Nutrition Facts

1 cup: 159 calories, 11g fat (7g saturated fat), 35mg cholesterol, 617mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.