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 & 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
A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream.
- 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
- 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.
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.
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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.
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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!!
Fantastic and easy. I only put parsley and nutmeg. I will be making this again. I’m not a very advanced cook and this was easy.
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.
*68 calories
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.
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.
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.
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!
Well you know this soup suits my low carb palate!
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.
This looks fantastic! You had me at cheese but then I saw that there’s bacon too!!!
Great way to hide some cauliflower! I just need a grilled cheese and I am set !
This is absolutely comforting! I need to give it a try!
This looks so comforting! Can’t wait to give this a try!
Perfect way to welcome FALL! Looks amazing!
So excited for soup season! Saving!
YUM!! Love the flavors in this soup! Need to make soon!
Delicious looking soup and I’m not a big cauliflower fan to start with. 🙂
Any chance you have any ideas on how to make this crockpot friendly??
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.
Yes, this is the perfect recipe for me. I’m sure this is very tasty. I definitely want to try it. Thank you!
This looks super yum!
I’m so happy it’s soup season! Loving the bacon cheddar combo in this along with the cauliflower, definitely going to try it out!
This soup is absolute perfection!