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A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream. Ready in about 30 minutes, this Cauliflower Cheese Soup will have everyone coming back for seconds! Serve it with my grissini or garlic breadsticks for the perfect cozy pairing.
In the world of comforting, hearty soups, my cauliflower cheese soup stands out as the most delicious fusion of flavors and textures. It’s cheesy, creamy, and perfectly warm, balancing taste and nutrition. But the best part? My kids LOVE it—probably because the veggies are blended and completely hidden. Mom win!
Similar to my broccoli cheese soup, it’s prepared with tender cauliflower, crisp bacon, sharp cheddar cheese, and a touch of cream, and it is a testament to the powers of everyday, simple ingredients.
Why I Love This Cheesy Cauliflower Soup
- Rich and creamy texture. The combination of heavy cream and cheddar cheese gives this soup a delicious and smooth consistency.
- Loaded with veggies and cheese. A blend of cauliflower, carrots, and onions results in a nutritious blend, while the cheese offers a comforting indulgence.
- Excellent make-ahead dish. Its easy preparation makes it a time-saver for those hectic evenings, and you can cook this cauliflower cheddar soup ahead and simply reheat it when needed. Its flavors meld over time, so the soup tastes even better the next day, and it reheats well, too.
- Satisfying. It’s filling enough to serve as the main course yet elegant enough to kickstart a multi-course dinner featuring my juicy bone in pork chops or my dang delicious spatchcock chicken with vegetables.
What You’ll Need
This cauliflower cheese soup is quite versatile, made with ingredients that cater to a variety of dietary preferences. Whether you’re following a low carb, keto, or gluten-free lifestyle, or just looking for a comforting meal, I’ve included substitutions to help you make it your own. With its rich, creamy texture, this soup is sure to satisfy both casual soup fans and devoted soup lovers! For complete details and instructions, please scroll down to the recipe card.
- Butter: Adds richness and helps to sauté the vegetables. If you prefer, you can substitute with olive oil or ghee.
- Bacon: Provides a savory, smoky flavor and crispy texture. For a vegetarian option, omit the bacon and add a teaspoon of smoked paprika or liquid smoke.
- Yellow Onion: You can substitute with white onion or shallots for a milder flavor.
- Large Carrots: Baby carrots or even parsnips can be used as an alternative.
- Cauliflower Florets: I used fresh cauliflower, but frozen cauliflower florets also work.
- Garlic: Try to use fresh garlic if possible, but garlic powder can be used in a pinch (about 1/2 teaspoon per clove).
- Dried Thyme: Substitute with dried oregano, marjoram, or Italian seasoning if needed.
- Chili Powder: Adds a subtle kick of spice. For less heat, use paprika instead.
- Fresh Parsley: Brightens the soup with a fresh flavor and a pop of green. Fresh cilantro or chives are good alternatives.
- Salt and Black Pepper: Essential seasonings to enhance the overall flavor. Adjust to taste.
- Low-Sodium Chicken Broth: Chicken stock is good, but vegetable broth can be used for a vegetarian version.
- Heavy Cream: Adds a creamy texture. For a lighter option, use half-and-half, whole milk, or unsweetened coconut milk.
- Shredded Cheddar Cheese: Melts into the soup, adding cheesy goodness. Try white cheddar, Monterey Jack, Gruyere, or a combination for a different twist.
- Ground Nutmeg: A warm, subtle spice that enhances the creaminess. A small pinch goes a long way.
How To Make Cauliflower Cheese Soup
Packed with cheesy flavor and a silky texture, this delicious and creamy soup can be served as a starter, lunch, or dinner and is a definite crowd-pleaser.
- Prepare the ingredients. Chop the carrots, onions, and cauliflower into bite-sized pieces. Finely chop the parsley for garnish and set it aside.
- Cook the bacon. Heat a Dutch oven over medium heat, add diced bacon, and cook until crispy, about 3-4 minutes. Remove the bacon with a slotted spoon and set it aside.
- Sauté the vegetables. Add butter to the pot with the bacon drippings. Once melted, add onions and carrots and cook for 2 minutes. Stir in cauliflower, garlic, thyme, chili powder, and parsley, and cook for another 3 minutes, stirring occasionally.
- Simmer the soup. Pour in the chicken broth, stir, and bring to a boil. Reduce the heat to low, stir in the heavy cream, and simmer for 12-15 minutes, or until the vegetables are tender.
- Blend. Use an immersion blender to blend the soup directly in the pot until smooth, or transfer it to a blender in batches or food processor and blend until creamy.
- Add cheese and nutmeg. (Return the soup to the large pot if you blended it outside of the pot) Increase the heat to medium, stir in the shredded cheddar cheese, and add a pinch of nutmeg. Stir until the cheese is melted and fully incorporated.
- Garnish and serve. Ladle the cauliflower cheese soup into bowls and garnish with crispy bacon and fresh parsley or chives. You could also sprinkle a bit of extra cheese on top. Serve the soup warm with crusty bread or crackers.
Recipe Tips
- Roast the Cauliflower: For a deeper flavor, consider roasting the cauliflower florets in the oven until they are golden brown before adding them to the soup.
- Consistency: Adjust the soup’s thickness by adding more or less broth. You can adjust the amount of heavy cream for an even creamier texture.
- Cheese Choices: While cheddar is classic for a cauliflower cheddar soup, feel free to experiment with other cheeses, including smoked gouda.
- Fresh Herbs: Use fresh thyme instead of dried for a brighter, more robust herby flavor.
- Vegetarian Soup: Use vegetable stock instead of chicken, and omit the bacon.
- Spicy Kick: Add a diced jalapeño or some red pepper flakes for a hint of heat.
- Additional Veggies: Incorporate diced celery or bell peppers for more depth and a variation in texture.
- Protein Boost: Add shredded chicken to make the soup even more filling.
Serving Suggestions
- Salad: Since this is a filling, hearty soup, I suggest pairing it with a simple salad like kale salad or a tomato salad with sweet onions.
- Protein: If you’re anything like my other half, you are probably looking for a side of oven grilled steak or a tall grilled cheese sandwich.
- Roasted Vegetables: Serve it with vegetables like my roasted Brussels sprouts, roasted green beans with squash and tomatoes, or this delicious oven roasted asparagus.
- Quiche: A slice of this spinach quiche complements the soup’s creamy texture.
How To Store Leftovers
- To Refrigerate: Transfer cooled leftover soup to an airtight container and keep it in the refrigerator for up to 4 days, making it a perfect option for a quick lunch.
- To Freeze: Let the soup cool completely and transfer it to large freezer bags or freezer containers. Keep in the freezer for up to 3 months.
- To Reheat: Defrost in the fridge overnight, then add the soup to a saucepan and reheat over medium heat. Add water, broth, or cream, a few tablespoons at a time, until desired consistency is reached.
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Cauliflower Cheese Soup
Cauliflower Cheese Soup is a simple and creamy 30-minute soup packed with bacon, cheese, and veggies, and it's a hit with everyone at the table!
Ingredients
- 3 tablespoons butter, divided
- 4 slices bacon, diced
- 1 small 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
- ½ teaspoon dried thyme
- ½ teaspoon chili powder
- ¼ cup chopped fresh parsley
- salt and fresh ground black pepper, to taste
- 4 cups low sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ¼ teaspoon ground nutmeg
- ¼ cup shredded cheddar cheese, for garnish, optional
- 1 teaspoon dried chives, for garnish, optional
Instructions
- Cook the bacon. 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 the bacon from the pot with a slotted spoon and set aside.
- Cook the veggies. Add the remaining butter to the bacon fat in the pot and let it melt. Stir in the onions and carrots and cook for 2 minutes. Stir in the cauliflower florets, garlic, thyme, chili powder, and parsley. Season with salt and pepper and cook for 3 minutes, stirring occasionally.
- Stir in the broth and simmer. Add chicken broth and bring to a boil. Lower the heat to a simmer and stir in the heavy cream; simmer for 12 to 15 minutes or until the veggies are tender, stirring occasionally.
- Blend. Puree the soup with an immersion blender or, working in batches, puree the soup in a blender; blend until creamy and smooth.
- Add the cheese. Pour the blended soup back into the pot; increase the heat to medium, add shredded cheddar cheese and nutmeg, then stir until melted. Taste the soup for seasonings and adjust accordingly.
- Finish and serve. Remove from heat. Garnish with previously prepared bacon, shredded cheddar cheese, if using, and chives, and serve.
Equipment
Notes
- Broth: I used low-sodium chicken broth in this soup, but you can use whatever broth you like or have on hand, including vegetable broth, bone broth, etc.
- Roasting: For a deeper flavor, roast the cauliflower florets before adding them to the soup.
- Texture: Adjust the thickness of the soup with broth or cream to reach the desired consistency.
- Cheese: Experiment with other cheeses like, Gruyère, Monterey Jack, or smoked gouda.
- Vegetarian or Vegan Soup: If you’d like a vegetarian soup, use vegetable broth instead of chicken broth and omit the bacon. Use plant-based milk, omit bacon, and choose vegan cheese for a vegan option.
- Spice it Up: Add a diced jalapeño or garnish with red pepper flakes to add heat.
- Add More Veggies: Consider sauteeing the onions and carrots with some diced celery and bell peppers.
- Protein: Stir in a couple of handfuls of pre-cooked shredded chicken.
- Flavor Twist: Try adding curry powder or turmeric.
Nutrition
Serving: 1cup | Calories: 293kcal | Carbohydrates: 9g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 276mg | Potassium: 432mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3875IU | Vitamin C: 36.5mg | Calcium: 158mg | Iron: 1mg
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.
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Very delicious, I added chicken and chickpeas and was very filling 👍
Sounds like a tasty addition! Chicken and chickpeas definitely make it more satisfying. Glad you enjoyed it! 🙂