Cauliflower Cheese Soup
Updated Jan 14, 2025
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This cauliflower cheese soup is a creamy blend of cauliflower, veggies, and cheddar cheese, finished with a splash of cream and crispy bacon crumbles. Ready in about 30 minutes, it’s perfect with my grissini or garlic breadsticks for a cozy weeknight meal.
Creamy Cheese and Cauliflower Soup
In the world of comforting, hearty soup recipes, my cauliflower cheese soup is a firm favorite. It’s cheesy, creamy, and cozy, balancing delicious cheesy flavors with a good dose of veggies. Best of all, my kids LOVE it. Probably because said veggies are blended right in along with the melty cheddar cheese. Mom win!
Similar to my broccoli cheese soup, this cauliflower cheese soup is prepared with no-fuss, simple ingredients, including tender cauliflower, crisp bacon, sharp cheddar cheese, and a touch of cream.
Why Everyone Loves This Cauliflower Cheese Soup
- This blended cauliflower soup is deliciously smooth, rich, and creamy. Freshly grated cheese is a must for the creamiest texture!
- It’s loaded with flavor and hidden vegetables. The whole family goes back for seconds.
- This is a wonderful make-ahead soup recipe, perfect for busy weeknight dinners. It reheats well and tastes even better the next day.
- This cauliflower cheese soup is super versatile and easy to adapt to low-carb, keto, or gluten-free diets.
- Make it in one pot, so you aren’t left with a sink full of pots to clean afterward. For another easy variation, try my slow cooker cauliflower soup.
Ingredients You’ll Need
Here’s what you’ll need to make this one-pot cauliflower cheese soup, including notes and possible substitutions. For complete details and instructions, please scroll down to the recipe card.
- Butter – Adds richness while you sauté the vegetables. If you prefer, you can substitute with olive oil or ghee.
- Bacon – I like to add bacon as a finishing touch. For a vegetarian option, omit the bacon and add a teaspoon of smoked paprika or liquid smoke to the soup.
- Yellow Onion – You can substitute with white onion or shallots for a milder flavor.
- Large Carrots – Chopped baby carrots and even parsnips are good alternatives.
- Cauliflower Florets – I used fresh cauliflower, but frozen cauliflower florets also work.
- Garlic – Use fresh garlic if possible. 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. Substitute with cayenne pepper or chilli flakes if needed. For less heat, use sweet or smoked paprika instead.
- Fresh Parsley – Brightens the soup with a fresh flavor and a pop of green. Fresh cilantro or chives are good alternatives. You can skip it if you’re catering to picky eaters.
- Low-Sodium Chicken Broth – Chicken stock is good, but vegetable broth can be used for a vegetarian version. Swap half of the broth with dry white wine for extra depth of flavor.
- Heavy Cream – For a lighter option, use half-and-half, whole milk, or unsweetened coconut milk (this also works for a dairy-free soup; just omit the cheese as well).
- Shredded Cheddar Cheese – Melts into the soup, so I recommend grating the cheese fresh from the block for the best results. Try white cheddar, Monterey Jack, Gruyère, or a combination of shredded cheeses for a different twist.
- Ground Nutmeg – A warm, subtle spice that enhances the creaminess and flavor. A small pinch or a few grates from fresh nutmeg goes a long way.
Recipe Tips and Variations
- For a deeper flavor, roast the cauliflower in the oven until golden brown before adding it to the soup.
- Adjust the thickness. Add more or less broth as needed for a thinner soup. You can adjust the amount of heavy cream for an even creamier texture.
- Smoky cauliflower soup. Try using smoked gouda instead of cheddar, or adding smoked paprika, liquid smoke, or chipotle seasoning instead of chili powder.
- Use fresh thyme instead of dried for a brighter, more robust herby flavor.
- Make it vegetarian. Use vegetable stock instead of chicken, and omit the bacon.
- Spice it up. Add a diced fresh jalapeño pepper or crushed red pepper flakes for a spicier soup.
- More veggies. Feel free to bulk up the soup with even more vegetables, such as chopped celery, leeks, potatoes, or bell peppers. Potatoes are actually a great way to make this soup thick and creamy with less or no cream!
- Boost the protein. Stir in shredded chicken after blending to make the soup even more filling.
What to Serve With Cauliflower Cheese Soup
Cauliflower and cheese soup is filling enough to serve as a main course, or a great appetizer for a multi-course dinner. I love serving a bowl of cheesy soup with these juicy bone-in pork chops or spatchcock chicken with vegetables, and my husband happens to love it alongside an oven-grilled steak. Here are more ways to make it a meal:
- Salad: Pair this hearty soup with a fresh kale salad or tomato salad with sweet onions.
- Grilled cheese: Is there a better combination than creamy soup and a grilled cheese sandwich?
- Roasted vegetables: Serve with veggie sides, like my roasted Brussels sprouts, roasted green beans with squash and tomatoes, or this tender-crisp oven-roasted asparagus.
- Quiche: A slice of spinach quiche goes perfectly with this cheesy cauliflower soup.
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Cauliflower Cheese Soup
This cauliflower cheese soup is a rich, creamy, one-pot soup recipe made in 30 minutes! It's packed with veggies, melty cheddar cheese, and finished with crumbled bacon.
Video
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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How To Make Cauliflower Cheese Soup
Packed with cheesy flavor, this delicious and creamy soup can be served as a starter, lunch, or dinner and is a definite crowd-pleaser. The steps to make it in one pot are very simple.
- 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. You can also transfer it to an open blender or food processor in batches 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.
Storing and Reheating Leftovers
- 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.
- 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.
- 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.
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! 🙂