Easy, cheesy cauliflower soup is packed full of veggies and ready to go in just 45 minutes. This delicious soup will keep you warm all winter long!
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 Creamy Asparagus Soup, Potato Corn Chowder with Bacon, Creamy Pumpkin Soup, and Better Than Panera Broccoli Soup.
Flavorful Soup in 45 Min!
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 few, I mean like 4!
We’re slowly easing our way back into “cheesy” dishes. Our 1 year old is still really sensitive to dairy, so I set aside a bowl full of this before I added the cream and cheese. He slurped it right up. Both my husband and 5 year old gave the finished version two big thumbs up. Honestly, I was kind of shocked. No one complained about there being a ton of veggies, and not one missed the meat. #dinnerwin
It also doesn’t hurt that it’s ready to go in 45 minutes. We can make this when we’re in a hurry or prep it in advance for later in the week. It reheats really well!
How to Make Cauliflower Cheese Soup
SAUTE. In a large stockpot or dutch oven set over medium-low heat, add the butter. Once melted, add the celery and saute for 3 minutes, then add the carrot, shallot, and garlic. Saute for 2 minutes. (Note: Shallots are more sweet and mild than a yellow or white onion (they lack the bite) with a hint of garlic. I prefer to use shallot in creamier dishes where chunks of onion would be off-putting.)
BROTH. Add the flour. Whisk the flour until it turns golden brown, taking care not to burn. Gradually pour in the chicken broth, whisking continuously until combined. Turn heat up to medium and bring to a simmer.
SEASON. Add the salt, garlic powder, pepper, coriander, paprika, and cayenne pepper.
BOIL. Add the cauliflower, allow the soup to gently boil for 15 minutes. (Note: Use a BIG head of cauliflower. The biggest you can find. If all you can find are small ones, grab two. The texture of this soup relies on cauliflower puree, so it’s kind of important that there’s enough!)
PUREE. Remove 2 cups and puree in a food processor or blender until smooth. Return the mixture to the soup.
THICKEN. Pour in the cream and continue to gently boil for an additional 10 minutes, then add the cheese and whisk to combine.
GARNISH & SERVE. Remove from the heat and serve it up with a sprinkle of freshly chopped parsley and a few cracks of black pepper. Everyone will be licking their bowls clean, I promise
What can you use to puree the soup?
- A high speed blender (like a Vitamix or Blendtec)
- A quality food processor
- An immersion blender (you will have to transfer it to a separate bowl to use this)
What kind of cheese should you use in cauliflower soup?
You can pretty much use whatever you have on hand. I prefer using a soft cheese like cheddar or colby jack.
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!
Add-ins and Storing
Add any of these ingredients to your cheesy cauliflower soup for something extra!
- Crispy bacon pieces
- Green onions
- Broccoli florets
STORE the soup in a tupperware container for up to 4 days. Don’t store until the soup is completely cooled! Reheat it in the microwave or on the stovetop.
TO FREEZE the soup, let it cool completely before placing it in ziploc bags. It will last for 3 months in the freezer. When defrosting, let it sit in the fridge overnight and then rewarm it in a saucepan on the stovetop. You may need to add a bit of water, broth, or cream to get it to the right texture.
For more cauliflower recipes, check out:
- Lightened Up Chicken Pot Pie
- Jalapeno Popper Soup
- Cheesy Vegetable Chowder
- Cauliflower Macaroni and Cheese
- Roasted Spring Vegetables
Cheesy Cauliflower Soup Recipe
- 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 tsp. 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
- In a large stockpot or dutch oven set over medium-low heat, add the butter. Once melted, add the celery and saute for 3 minutes, then add the carrot, shallot, and garlic. Saute for 2 minutes.
- Add the flour. Whisk the flour until it turns golden brown, taking care not to burn. Gradually pour in the chicken broth, whisking continuously until combined. Turn heat up to medium and bring to a simmer.
- Add the salt, garlic powder, pepper, coriander, paprika, and cayenne pepper. Add the cauliflower, allow the soup to gently boil for 15 minutes, then remove 2 cups and puree 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.