Savor the creamy flavors of our quick and easy Cheesy Cauliflower Soup! Loaded with vegetables and ready in 45 minutes, it’s the ideal comfort food to warm up your winter.
Cooler weather has me craving soup 24/7. Can you blame me? There’s nothing better than cozying up to a big bowl of this homemade creamy cauliflower soup with a few of my 1-hour soft & fluffy dinner rolls. And by a few, I mean like 4!
What makes this soup so amazing, aside from the cheese and cream, is its flavor. It’s packed full of flavor! Celery, shallot, and garlic are the big contributors, with coriander, paprika, and cayenne close behind. For more hearty soups, try my Creamy Asparagus Soup, Potato Corn Chowder with Bacon, Creamy Pumpkin Soup, and Better Than Panera Broccoli Soup.
Table of Contents
Why We Love This Soup
- Cauliflower is low in calories yet high in vitamins, making the soup nutritious and guilt-free.
- It can be whipped up in 45 minutes which is always a win, especially on a weeknight.
- This soup is a versatile dish. It can be easily customized with various toppings and sides to make it your own!
Recipe Ingredients
- Cauliflower: Cauliflower provides the base flavor and texture for the soup.
- Cheddar or Colby Jack Cheese: This adds a rich, cheesy flavor.
- Chicken Broth: The base for the soup giving it a flavorful depth.
See the recipe card for full information on ingredients and quantities.
How to Make Cauliflower Cheese Soup
Step 1: In a large stockpot or Dutch oven set over medium-low heat, add the butter.
Step 2: Once melted, add the celery and sauté for 3 minutes, then add the carrots, shallots, and garlic. Sauté for 2 minutes.
Step 3: Add the flour. Whisk the flour until it turns golden brown, taking care not to burn it.
Step 4: Gradually pour in the chicken broth, whisking continuously until combined. Turn the heat up to medium and bring to a simmer.
Step 5: Add the salt, garlic powder, pepper, coriander, paprika, and cayenne pepper. Add the cauliflower and allow the soup to gently boil for 15 minutes.
Step 6: Remove 2 cups and purée in a food processor or blender until smooth. Return the mixture to the soup.
Step 7: Pour in the cream and continue to gently boil for an additional 10 minutes.
Step 8: Then, add the cheese and whisk to combine.
Step 9: Remove from the heat and garnish individual servings with parsley, if desired, and enjoy!
Alternative Methods
Can you blend it all and then heat it up? We find that letting the ingredients cook together provides great flavors that can’t be replicated after the blending process. It may be a little more complicated this way but it gets the best flavor possible!
Crock Pot: Cheesy cauliflower soup can be made in the crock pot pretty easily. Put your veggies and broth in the crock pot and cook them on low for 4 hours. Then add in your flour and dairy products and cook on high for about an hour. After that blend it up with an immersion blender and season to taste.
Instant Pot: Add in your chopped cauliflower head(s), vegetables, chicken broth, and spices. Cook this on high pressure for 8 minutes. Use quick release and then mix in your heavy cream and cheese. Use your immersion blender and then you’re done!
FAQs
Of course! Simply swap out the chicken broth for vegetable broth and you’re good to go!
The possibilities are endless! I always have to have cheese on top, such as sharp cheddar cheese. But some of the other toppings I like adding to this soup would be cauliflower florets, bacon bits, croutons, green onions, or even some sour cream!
Storage Info
To STORE this low-carb cauliflower soup place it in an airtight container in your refrigerator for 3-4 days.
For REHEATING, gently warm the soup on the stovetop over low heat, stirring occasionally to prevent separation. For a quicker reheating you can place the soup in your microwave and cook until everything has warmed through.
More Cauliflower Recipes:
Cheesy Cauliflower Soup Recipe
Recommended Products
Ingredients
- 3 tbsp. unsalted butter
- 1 stalk celery - thinly sliced
- 2 carrots - julienned and cut into 1-inch strips (matchsticks)
- 2 shallots - minced
- 4 cloves garlic - minced
- 3 tbsp. all-purpose flour
- 4 c. low-sodium chicken broth
- 1 teaspoon salt
- 1/2 tsp. garlic powder
- 1/2 tsp. ground black pepper
- 1/4 tsp. coriander
- 1/4 tsp. paprika
- 1/8 tsp. cayenne pepper
- 1 large head cauliflower - or 2 small/medium heads, cut into florets
- 1/2 c. heavy cream
- 1 c. grated cheddar or colby jack cheese
- Freshly chopped parsley - optional garnish
Instructions
- In a large stockpot or Dutch oven set over medium-low heat, add the butter.
- Once melted, add the celery and sauté for 3 minutes, then add the carrots, shallots, and garlic. Sauté for 2 minutes.
- Add the flour. Whisk the flour until it turns golden brown, taking care not to burn it.
- Gradually pour in the chicken broth, whisking continuously until combined. Turn the heat up to medium and bring to a simmer.
- Add the salt, garlic powder, pepper, coriander, paprika, and cayenne pepper. Add the cauliflower and allow the soup to gently boil for 15 minutes.
- Remove 2 cups and purée in a food processor or blender until smooth. Return the mixture to the soup.
- Pour in the cream and continue to gently boil for an additional 10 minutes.
- Then, add the cheese and whisk to combine.
- Remove from the heat and garnish individual servings with parsley, if desired, and enjoy!
I am on a diet where I could my calories. Do you know how many calories are 1 serving size of this soup?
I am sorry, I do not. If you have a way that you count the calories, you could add these up & then divide by maybe 5, since it yields 4-6 servings, then you’d have an individual calorie serving. I wish I did for you. Thank you!
This soup is amazing!! It took me closer to an hour and fifteen minutes to make, but I’m a slow chopper. Will probably just buy pre-matchstick cut carrots next time. The flavor is great. Will definitely make again!
Glad you liked it!! Thank you for trying it & for letting me know!
I used 3 small heads of the cut up colored cauliflowler and added the seasonings, butter and the 2 cups chicken broth . Let these come to a boil, then added spices, onion, carrots, garlic, a chopped jalapeno, then let it simmer for 15 minutes. Turned off stove and let the veggies sit while I took a can of cream of chicken soup and mixed it with a cup of milk, then put this in the microwave for 2 min then took it out stirred it added this mixture to the pot of veggies and repeated the same process can of cream chicken soup mixed with a cup of milk etc. Heated the pot for about 15 minutes on low, while I grated 1 cup of sharp cheddar cheese with 1 cup of cooked chicken breast chunks I had bought at Kroger and added this to the pot and stirred it well with no heat. I did not reheat the mixture again, because I wanted some of the veggies to stay firm, but we each reheated our soup cup in the microwave. It sounds complicated, but once you make the soup it is similar to the recipe above. Delicious!!
Yum! Used shredded gouda cheese vegetable stockand vegan meatballs and 1 cup water.. didnt have any celery so used 5 asparagus stems.. was delicious.. ???
Hi, I made your soup and it was amazing! Instead of only pureeing 2 cups of the soup, I did all the soup. It was so creamy. Do you by any chance know the nutritional value of the soup? Thanks
Paulette
The NUTRITIONAL VALUE of the soup is at the end of the recipe and instructions.