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!
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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.
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.
- 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.
- 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.
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.
YOU MIGHT ALSO LIKE
- Apple and Cheddar Cheese Soup
- Beer and Cheddar Cheese Soup
- Spinach Tortellini Tomato Soup
- Slow Cooker French Onion Soup
ENJOY!
TOOLS USED IN THIS RECIPE
Cauliflower Cheese Soup
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
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Really great taste! I didn’t puree anything because I like it chunky! Definitely will make it again.
Thank YOU! I’m very happy you loved it! 🙂
Made this for dinner tonight, When I saw that the recipe had thyme in it, I knew it would be a winner. I added 4 stalks of celery and a pound of carrots plus added a cup of fresh broccoli that need to be used. We like lots of veggies in our soup. Did not have cream so added a cup of plain Greek yogurt. And based on another comment, added turmeric instead of nutmeg. Delicious!!
My husband, who is my biggest critic, absolutely raves about this soup. He said it could be on a restaurant menu which is the highest praise. I made it nearly as written except instead of chili powder I added Slap Yo Mama (generous amount) and some Cayenne. No nutmeg and green onion to finish versus chives. It was delish.
That’s great to hear! I’m very happy everyone enjoyed it! Thank you for chiming in! 🙂
Just made it and it is great! Definitely delicious as per the recipe but a nice base to add additional seasoning if that is your preference. I did add cayenne and some liquid smoke, but it was delicious prior to that as well.
That’s great! I’m very happy you loved it! Thank you for chiming in! 🙂
I just made this! I left out the carrots and added a little turmeric as another poster suggested and it’s heavenly! My husband who gagged when I said cauliflower soup asked for another bowl!
That’s great! I’m very happy you enjoyed it! Thank YOU! 🙂
Hi I like texture in my soups so I caramelised some extra cauliflower in butter in a skillet and finished in oven, under the grill and added after cheese and stirred through. It was delicious!
Thank YOU! I am very glad you enjoyed it! 🙂
Loved how easy, light but filling this soup was! Will for sure make it again
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
This soup is sooo good! I have just started on keto so this was perfect! I didn’t have any thyme on hand so I used rosemary instead and I didn’t have any nutmeg but it still came out really good!
I’m very glad you enjoyed it! Thank YOU! 🙂