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4.86 from 27 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

12 12 12
WW Freestyle: 10
Prep Time10 mins
Cook Time30 mins
Total Time35 mins
A wonderful twist on the classic cheese soup prepared with cauliflower, bacon, cheddar cheese, and a splash of cream.
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 293


  • 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.



  • Transfer cooled soup to an airtight container and place in the refrigerator. Soup in the refrigerator will be good for up to 4 days.


  • 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.


  • 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.
Keywords: cauliflower cheese soup, easy cauliflower recipes, soup recipe