Cauliflower Cheese Soup

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A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream. This Cauliflower Cheese Soup will have everyone coming back for seconds!

Cauliflower Cheese Soup - A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream. This soup will have everyone coming back for seconds! 

EASY & CREAMY CAULIFLOWER CHEESE SOUP

Our Cauliflower Cheese Soup combines bacon, sautéed onions with carrots, simmered with cauliflower and seasonings, then puréed and mixed with cheddar cheese and cream. Its rich and creamy texture is sure to satisfy every soup fan.

Similar to my Broccoli Cheese Soup, it’s loaded with veggies and cheese, it’s also low carb, keto, gluten free, and it couldn’t be easier to make! It’s piping hot comfort food served with cheese and a spoon.

More importantly, this is a good solid meal in and of itself. I am full and done after one bowl.

Most importantly? It reheats beautifully so it makes a perfect lunch option throughout the week. Additionally, it’s a great make-ahead soup ideal for busy weeknights.

Cauliflower Cheese Soup - A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream. This soup will have everyone coming back for seconds! 

HOW TO MAKE CAULIFLOWER CHEESE SOUP

Packed with cheesy flavor and a silky texture, this delicious and creamy Cauliflower Cheese Soup served as a starter, lunch, or dinner, is a definite crowd pleaser.

  • First, we’re going to cut up our veggies including, carrots, onions, and cauliflower. Chopped fresh parsley will also join our fun.

Cauliflower Cheese Soup - A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream. This soup will have everyone coming back for seconds! 

  • Next, add some diced bacon in a Dutch oven and cook for a couple minutes; remove bacon and set aside.
  • Melt some butter with the bacon fat in the pot and add onions and carrots; cook for 2 minutes before adding in the cauliflower, garlic, thyme, chili powder, and parsley. Cook and mix for an additional 3 minutes.

Cauliflower Cheese Soup - A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream. This soup will have everyone coming back for seconds! 

  • Stir in chicken broth, bring to a boil, stir in cream, and lower heat to a simmer; simmer for 12 to 15 minutes, or until veggies are tender, stirring occasionally.
  • Grab a handheld blender OR transfer soup, in batches, to a blender machine; blend until creamy and smooth.
  • Pour it back into the soup pot; increase heat to medium, add in a handful of cheese and some nutmeg, then stir until melted.
  • Garnish with previously prepared bacon and chives; serve.

Cauliflower Cheese Soup - A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream. This soup will have everyone coming back for seconds! 

WHAT TO SERVE WITH CHEESE SOUP

Since this is a filling, hearty soup, I suggest pairing it with a simple salad like, Avocado Feta Kale Salad or a Tomato Salad with Sweet Onions.

But, if you’re anything like my other half, you are probably looking for a side of Oven Grilled Steak or a big Ham and Apple Grilled Cheese Sandwich.

HOW TO STORE COOKED CAULIFLOWER CHEESE SOUP

  • Transfer cooled soup to an airtight container and place in the refrigerator. Soup in the refrigerator will be good for up to 4 days, making it a perfect option for a quick lunch.

HOW TO FREEZE CAULIFLOWER CHEESE SOUP

  • This soup freezes very well. Let the soup cool completely and transfer it to large freezer bags.
  • Keep in the freezer for up to 3 months.
  • To reheat, defrost in the fridge over night, then add the soup to a saucepan and reheat over medium heat. Add water, broth, or cream, couple tablespoons at a time, until desired consistency is reached.

Cauliflower Cheese Soup - A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream. This soup will have everyone coming back for seconds! 

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ENJOY!

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4.79 from 19 votes
Cauliflower Cheese Soup - A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream. This soup will have everyone coming back for seconds! 
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Cauliflower Cheese Soup

12 12 12
WW Freestyle: 10
Prep Time10 mins
Cook Time30 mins
Total Time35 mins
A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream.
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 293

Ingredients

  • 3 tablespoons butter, divided
  • 4 slices bacon, diced
  • 1 yellow onion, diced
  • 2 to 3 large carrots, cut into 1/8-inch rounds
  • 1 head (about 1 to 1.5 pounds) cauliflower cut up into florets
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon chili powder
  • 1/4 cup chopped fresh parsley
  • salt and fresh ground pepper to taste
  • 4 cups low sodium chicken broth, you can also use vegetable broth, bone broth, beef broth, etc...
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup shredded cheddar cheese, for garnish, optional
  • 1 teaspoon dried chives, for garnish, optional

Instructions 

  • Add 1 tablespoon butter and diced bacon to a dutch oven or large soup pot; cook over medium-high heat for 2 minutes, or until bacon is crispy.
  • Remove bacon from the pot with a slotted spoon and set aside.
  • Add remaining butter to the bacon fat in the pot and melt.
  • Stir in onions and carrots; cook for 2 minutes.
  • Stir in cauliflower florets, garlic, thyme, chili powder, and parsley.
  • Season with salt and pepper and cook for 3 minutes, stirring occasionally.
  • Add chicken broth and bring to a boil.
  • Lower heat to a simmer and stir in the heavy cream; simmer for 12 to 15 minutes, or until veggies are tender, stirring occasionally.
  • Puree with an immersion blender OR working in batches, puree in a blender machine; blend until creamy and smooth.
  • Pour blended soup back into the soup pot; increase heat to medium, add shredded cheddar cheese and nutmeg, then stir until melted.
  • Taste for seasonings and adjust accordingly.
  • Remove from heat.
  • Garnish with previously prepared bacon, shredded cheddar cheese, if using, and chives.
  • Serve.

Notes

HOW TO STORE COOKED CAULIFLOWER CHEESE SOUP

  • Transfer cooled soup to an airtight container and place in the refrigerator. Soup in the refrigerator will be good for up to 4 days.
 

HOW TO FREEZE CAULIFLOWER CHEESE SOUP

  • Let the soup cool completely and transfer it to large freezer bags.
  • Keep in the freezer for up to 3 months.
  • To reheat, defrost in the fridge over night, then add the soup to a saucepan and reheat over medium heat. Add water, broth, or cream, couple tablespoons at a time, until desired consistency is reached.
 

WW FREESTYLE POINTS: 10

  • To reduce your points down to 4 POINTS/serving, use fat free shredded cheddar cheese and fat free Half & Half instead of heavy cream.
Nutrition Facts
Cauliflower Cheese Soup
Amount Per Serving (1 cup)
Calories 293 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g70%
Cholesterol 74mg25%
Sodium 276mg12%
Potassium 432mg12%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 2g2%
Protein 9g18%
Vitamin A 3875IU78%
Vitamin C 36.5mg44%
Calcium 158mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: easy cauliflower recipes, soup recipe, cauliflower cheese soup

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38 Responses
  1. Heather

    Made this tonight and it was delicious. My husband loved it. I used 2 heads of homegrown cauliflower and the bacon blended in. Garnished with extra chives. It could have had just a touch more chile but was still flavoursome. Used half butter and cream. Will make this regularly.

  2. Margaret Legge

    I’ve made this many times, it’s absolutely my favorite soup. I hate cooked onions, so I use a head of garlic instead. I’m also not a thyme lover, so I skip it. I add a little turmeric for color and it’s amazing healing properties. To spice it up, I add a bit of chipotle powder. It really is fantastic and all my friends are making it, too!

  3. Aja Johnson

    This recipe is AMAZING ! The soup was reamy and rich . I substituted several ingredients but it turned out perfectly. I don’t eat pork so I omitted it. Didnt have heavy cream so I blended equal parts cottage cheese and milk. I didnt have chili powder so I made my own with paprika, oregano, garlic and onion powderand cumin. I also added some chicken bouillon for additional flavoring.

  4. Southsidemom

    Made this last night and my husband said it was the best soup he’d ever had. Huge hit. Followed recipe exactly except for the fresh parsley – used dried as that was what I had on hand. Excited to try other recipes from this site after such a unique and lovely soup!

  5. Jamee

    Just made this for dinner tonight. It was so good and a hit with the family. I followed the recipe and just adjusted the seasonings as I went to suit my tastes. Thanks for the great recipe.

  6. Margaret Legge

    I’ve made this multiple times, with some alterations. I hate onions, so I use a head of garlic. I skip the thyme, but add a little (not too much) turmeric. This is a superb recipe, I’ve passed it on to many friends, who all love it.

  7. Mimi

    Made this tonight and it was a hit! I added cayenne pepper to give it a little spice and added more cheese. Next time I’ll leave some chunks of vegetables though. All in all, it’s a great recipe!!

  8. Ginger

    I made this tonight. It was ok. Tastes like chowder. It’s not a bad soup, but it’s not amazing either. For all the prep it took, I don’t think I’ll make it again. Also, it wasn’t cheesy tasting at all so I added an extra cup (only bumps the calories up 17 per serving). With 2 cups of cheese and extra salt and pepper it was better, but still kind of like it was missing something.

  9. Adrienne

    I made this soup this evening, it was delicious and easy! I I didn’t have any bacon, and I left out the carrots to keep it lower in carbs otherwise I followed the recipe. I used my immersion blender and it came out nice and creamy. I want sure if it was thick enough but once I added the shredded cheese (and some grated parmesan) it was perfect. I’ll definitely make it again.

  10. Robin

    I do wish that folks would comment AFTER actually making the recipe. That would be helpful to those of us that want an actual opinion of how the food taste and if we may want/need to increase or decrease an ingredient. I didnt see one comment from anyone that actually made this soup. Just a thought.

    1. Tina

      I did make this soup. I believe it would have been very good if I had left out the dried thyme. I didn’t even put in the 1/2 teaspoon it called for in the recipe, I barely used 1/4 tsp and it was still extremely overpowering. I will definitely make this again but leave out the thyme completely.

    2. Stephanie Steck

      I agree, no help to read a bunch of ‘I want to make this’ comments.
      I made it tonight, pretty bland, leftovers will get more garlic/chili powder/salt/pepper. Cheese?
      Lots to clean up now.
      New Immersion blender is great!

    1. Peggy Milone

      Just made this soup. I added a jar of salsa to give it some punch. No need for other herbs except salt. Used immersion blender for a nice creamy finish. The cheese and heavy cream added to creaminess. Will definitely make again.

    1. Katerina Petrovska

      Hi!
      Yep! I put everything in the slow cooker, except for the bacon and cheese, and set it for 6 hours on LOW. Then, blend it and stir in the cheese. You can also fry some diced bacon and serve it with the soup.

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