This cream of cauliflower soup is a comforting blend of tender cauliflower, rich broth and cheddar cheese, creating a hearty, flavorful dish. Easy to prepare and customizable, it's ideal for cozy dinners or light lunches.
Cream of Cauliflower Soup
Updated on Aug. 06, 2024
Cream of cauliflower soup is a delightful and comforting dish perfect for any time of year. This creamy soup recipe combines the subtle, nutty flavor of cauliflower with the richness of a roux and the sharpness of cheddar cheese to create a harmonious blend that is both satisfying and light. Serve this cream of cauliflower soup recipe with a side of crusty bread for a quick meal that’s effortlessly delicious.
Ingredients for Cream of Cauliflower Soup
- Green onions: Finely chopped green onion (or scallion) tops add a mild onion flavor and a touch of color to the soup.
- Butter and all-purpose flour: These ingredients form a roux, a base of cooked fat and flour used to thicken milk into a creamy sauce.
- Chicken broth: You can use chicken broth or stock for this soup base. Or chicken or vegetable bouillon mixed with water also works.
- Frozen cauliflower: Keep in mind that cauliflowerets are blanched as part of the freezing process, so frozen cauliflower has a softer texture than fresh, but fresh cauliflower will also work and can even offer the best flavor.
- Milk: The choice of milk impacts the soup’s richness. While this recipe calls for 1% milk, you can opt for whole milk or even half-and-half for a more indulgent texture.
- Cheddar cheese: For the smoothest soup, skip the pre-shredded stuff and grate your own cheese. Use an aged sharp or smoked cheddar to add an extra layer of flavor.
- Dry sherry (optional): This fortified Spanish wine with nutty flavors and a dry finish adds a hint of sweetness to the soup.
- Chives: Chives provide a delicate, oniony finish as a garnish. Learn the difference between these onions and chives, and when to use them.
Directions
Step 1: Saute the onions
In a saucepan, saute the onions in butter until tender. Add the flour and salt, and stir until blended to complete the roux.
Step 2: Thicken the sauce
Gradually add the broth. Bring to a boil, then cook and stir until thickened, about two minutes. Reduce the heat.
Step 3: Mix in the cauliflower and cheese
Add the cauliflower and simmer for two minutes, or until tender. Add the milk and cheese, cooking and stirring until the cheese is melted.
Step 4: Finish and serve
Stir in the sherry, if you’re using it, and garnish your soup with chives before serving.
Recipe Variations
- Spice it up: To add more flavor, sprinkle in spices like nutmeg, garlic, cayenne and cumin and fresh or dried herbs like rosemary, thyme and sage.
- 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.
- Blend it: For a smoother soup, puree the soup using a high-powered blender or immersion blender. You may need to add a little water or broth to adjust the consistency.
- Add protein: Add slow-cooker shredded chicken or cooked and crumbled ground Italian sausage to the soup for a boost of protein. For a vegetarian option, add a can of cannellini beans.
How to Store Cream of Cauliflower Soup
Store leftover cream of 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 cream of cauliflower soup?
We don’t recommend freezing cream of cauliflower soup. Dairy-based soups can become grainy after they’ve been frozen, so this isn’t one of the soups that freeze well. For best results, serve this cauliflower soup immediately to showcase its velvety texture and rich flavor.
Cream of Cauliflower Soup Tips
What do you serve with cream of cauliflower soup?
Cream of cauliflower soup pairs wonderfully with a big piece of garlic bread, which is perfect for dipping and adds a satisfying crunch. A light salad with a tangy vinaigrette can complement the creamy texture of the soup. For a heartier meal, serve it alongside a grilled cheese sandwich or a simple roast chicken.
How do you make cream of cauliflower soup 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.
What do you do if your cream of cauliflower soup is too thick?
If your soup is too thick, simply thin it out by adding a bit more broth or milk, stirring until you reach the desired consistency. Be sure to add the liquid gradually to avoid making the soup too watery.
Cream of Cauliflower Soup
Prep Time
5 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 1/3 cup thinly sliced green onions (tops only)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups chicken broth
- 2-1/4 cups frozen cauliflower, thawed and chopped
- 2 cups 1% milk
- 1-1/2 cups shredded reduced-fat cheddar cheese
- 2 tablespoons dry sherry, optional
- 1 tablespoon minced chives
Directions
- In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat.
- Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.
Nutrition Facts
1 cup: 186 calories, 11g fat (6g saturated fat), 36mg cholesterol, 792mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 13g protein.
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This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good any time. —Karen Brown, West Lafayette, Ohio
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