Cauliflower Cheese Soup

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

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4.92 from 12 votes

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Cauliflower Cheese Soup

Prep Time

10 mins

Cook Time

30 mins

Total Time

35 mins

 

A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream.

Course: Soup

Cuisine: American

Keyword: cauliflower cheese soup, easy cauliflower recipes, soup recipe

Servings: 8 servings

Calories: 293 kcal

Author: Katerina | Diethood

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

1. 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.
2. Remove bacon from the pot with a slotted spoon and set aside.
3. Add remaining butter to the bacon fat in the pot and melt.
4. Stir in onions and carrots; cook for 2 minutes.
5. Stir in cauliflower florets, garlic, thyme, chili powder, and parsley.
6. Season with salt and pepper and cook for 3 minutes, stirring occasionally.
7. Add chicken broth and bring to a boil.
8. Lower heat to a simmer and stir in the heavy cream; simmer for 12 to 15 minutes, or until veggies are tender, stirring occasionally.
9. Puree with an immersion blender OR working in batches, puree in a blender machine; blend until creamy and smooth.

10. Pour blended soup back into the soup pot; increase heat to medium, add shredded cheddar cheese and nutmeg, then stir until melted.

11. Taste for seasonings and adjust accordingly.

12. Remove from heat.

13. Garnish with previously prepared bacon, shredded cheddar cheese, if using, and chives.

14. Serve.

Recipe 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*

Total Fat 25g 38%

Saturated Fat 14g 70%

Cholesterol 74mg 25%

Sodium 276mg 12%

Potassium 432mg 12%

Total Carbohydrates 9g 3%

Dietary Fiber 2g 8%

Sugars 2g

Protein 9g 18%

Vitamin A 77.5%

Vitamin C 44.2%

Calcium 15.8%

Iron 5.8%

* Percent Daily Values are based on a 2000 calorie diet.

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