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!
Easy Cauliflower Cheese Soup
In the realm of hearty and comforting soups, my Cauliflower Cheese Soup stands out as the tastiest fusion of flavors and textures! It’s a cheesy, creamy, warm soup that balances taste and nutrition. Similar to my Broccoli Cheese Soup, it’s prepared with tender cauliflower, crisp bacon, sharp cheddar cheese, and a velvety touch of cream, and it is a testament to the powers of everyday, simple ingredients. This cauliflower soup also caters to various dietary preferences, making it a universal favorite. Whether you’re adhering to low carb, keto, or gluten-free diets, or simply looking for an excellent meal that warms the soul, this soup will deliver. And with its rich and creamy texture, it beckons both the occasional soup enthusiast and the most avid soup lover to indulge in bowl after bowl.
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, making a perfect lunch option throughout the week. Additionally, it’s a great make-ahead soup ideal for busy weeknights.
Why You’ll Love This Cauliflower Soup
- Rich and creamy texture. The combination of heavy cream and cheddar cheese gives this soup a delicious and smooth consistency
- Loaded with vegetables and cheese. A blend of cauliflower, carrots, and onions results in a nutritious blend, while the cheese offers a comforting indulgence.
- Great for meal prepping. Its flavors meld over time, ensuring the soup tastes even better the next day, and it reheats well, too.
- Excellent for busy weeknights or as a make-ahead dish. Its easy preparation makes it a time-saver for those hectic evenings, and you can cook it ahead and simply reheat it when needed.
- Satisfying as a standalone meal or paired as a starter. It’s filling enough to serve as the main course yet elegant enough to kickstart a multi-course dinner.
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. For complete information, please scroll down the page to the recipe card below.
Ingredients For Cauliflower Cheese Soup
- Butter: Adds richness and aids in sautéing vegetables.
- Bacon: Provides savory flavor and crispy texture.
- Yellow onion: Gives aromatic depth to the soup base.
- Large carrots: Adds sweetness and color.
- Cauliflower Florets: The main vegetable, offering volume and creamy texture when blended.
- Garlic: Enhances flavor with its aromatic pungency.
- Dried thyme: Adds an herbal flavor to the soup.
- Chili powder: Adds a hint of spiciness.
- Fresh parsley: Introduces freshness and color contrast.
- Salt and fresh ground pepper: Seasonings to enhance overall taste.
- Low sodium chicken broth: The liquid base, adding depth and flavor.
- Heavy cream: Gives a creamy consistency to the soup.
- Shredded cheddar cheese: Melts into the soup, adding cheesy flavor and creaminess.
- Ground nutmeg: Introduces a subtle, warm spice.
Directions
- First, we will cut up our veggies, including carrots, onions, and cauliflower. Chopped fresh parsley will also join the fun.
- Next, add some diced bacon to a Dutch oven and cook for a couple of minutes; remove the 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 the chicken broth, 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 the soup, in batches, to a blender; 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.
Tips And Variations For Making Cauliflower Cheese Soup
- 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, feel free to experiment with other cheeses like Gruyère, Monterey Jack, or smoked gouda.
- Fresh Herbs: Use fresh thyme instead of dried for a brighter, more robust herby flavor.
- Vegetarian Version: Use vegetable broth 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.
What To Serve With Cauliflower Soup
- Salad: 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.
- Protein: 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.
- 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 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. 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.
More Soup Recipes
- Apple and Cheddar Cheese Soup
- Beer and Cheddar Cheese Soup
- Spinach Tortellini Tomato Soup
- Slow Cooker French Onion Soup
- Creamy Chicken Noodle Soup
- Slow Cooker Creamy Cauliflower Soup
ENJOY!
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!
Servings : 8 servings
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
- 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.
- Add the 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 the soup in a blender; blend until creamy and smooth.
- Pour the blended soup back into the pot; increase heat to medium, add shredded cheddar cheese and nutmeg, then stir until melted.
- Taste the soup for seasonings and adjust accordingly.
- Remove from heat. Garnish with previously prepared bacon, shredded cheddar cheese, if using, and chives, and serve.
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: 1 cup | Calories: 293 kcal | Carbohydrates: 9 g | Protein: 9 g | Fat: 25 g | Saturated Fat: 14 g | Cholesterol: 74 mg | Sodium: 276 mg | Potassium: 432 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 3875 IU | Vitamin C: 36.5 mg | Calcium: 158 mg | Iron: 1 mg
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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