Cheesy Cauliflower Soup Recipe

Cheesy cauliflower soup served in a white bowl.

4.64 from 140 votes

Cheesy Cauliflower Soup Recipe

Savor the creamy, cheesy 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.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Soups

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 356kcal

Author: Andrea

Equipment

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!

Video

Notes

You can make this soup silky smooth if you puree everything using a high speed blender (like a Vitamix or Blendtec) or an immersion blender. We personally prefer some small little chunks.

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.

Nutrition