Cauliflower Cheese Soup

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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!

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

Cauliflower Cheese Soup - A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream. This soup will have everyone coming back for seconds! 

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.

Cauliflower Cheese Soup - A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream. This soup will have everyone coming back for seconds! 

  • 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.

Cauliflower Cheese Soup - A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream. This soup will have everyone coming back for seconds! 

  • 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.

Cauliflower Cheese Soup - A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream. This soup will have everyone coming back for seconds! 

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.

Cauliflower Cheese Soup - A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream. This soup will have everyone coming back for seconds! 

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ENJOY!

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4.77 from 13 votes
Cauliflower Cheese Soup - A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream. This soup will have everyone coming back for seconds! 
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
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*
Fat 25g38%
Saturated Fat 14g70%
Cholesterol 74mg25%
Sodium 276mg12%
Potassium 432mg12%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 2g2%
Protein 9g18%
Vitamin A 3875IU78%
Vitamin C 36.5mg44%
Calcium 158mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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29 Responses
  1. Ginger

    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.

  2. Adrienne

    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.

  3. Robin

    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.

    1. Tina

      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.

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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