Creamy Cauliflower Cheese Soup
This Cauliflower Cheese Soup is so yummy that I have made a habit of cooking up a double batch so there are leftovers the next day! What’s not to like? A hearty soup, full of flavor, and made in 30 minutes!
Cauliflower Cheese Soup
In my house it is always soup season! And if it’s a creamy soup with lots of cheese I am all in!
When I am looking for new soup recipes, I want the ultimate comfort food but also some extra vegetables if I can sneak them in. Especially when the kids are eating too.
Not only is it creamy, cheesy, and absolutely delicious, but it’s ready in less than 30 minutes. Serve it with some crusty bread or a fresh green salad.
What could be better to serve the family on a busy weeknight?!?
More Soup Recipes
In my humble opinion, you can never have too many soup recipes in your rotation. They are perfect for any season and a great way to use up leftovers or make a budget friendly meal from scratch.
Some of my favorites are this broccoli cheese soup in the instant pot for a quick dinner. This loaded baked potato soup and this crack chicken noodle soup are great for when I am craving some comfort food.
And this 3 ingredient potato soup when I don’t really feel like cooking but need to make dinner for the family.
Ingredients Needed
Cauliflower – Cauliflower florets. Roast them for more flavor!
Onion – Sweet or yellow onion work best.
Broth – Chicken broth or substitute vegetable broth if desired.
Cheese – Sharp cheddar cheese is my favorite in this soup. Substitute pepper jack for some kick.
Cream – I like to use heavy cream. Substitute whole milk or evaporated milk if needed.
Spices – Thyme, salt, and black pepper.
Pantry staples – Unsalted butter, minced garlic.
Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!
How to make Cauliflower and Cheese Soup
First: In a large pot, melt butter over medium heat. Toss in onion and sauté until starting to soften.
Second: Mix in garlic and add the cauliflower florets. Sauté 5 minutes or until cauliflower starting to brown and onions are soft. Stir in broth and thyme. Bring to a boil.
Third: Lower to a simmer and cook 20 minutes or until cauliflower is tender. Mine was crisp tender at 15 minutes.
Fourth: Puree half or most of soup if you like it creamy. Add the cream and cheese. Stir until cheese melts. Garnish with crumbled bacon, shredded cheese, or green onions.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long does it last?
Leftover soup will last for up to 5 days in the fridge in an airtight container. Reheat in the microwave in 30 second intervals or in a sauce pan over low heat.
Can I freeze it?
You can freeze this soup in airtight freezer safe containers for up to 3 months. Just thaw overnight and reheat as stated above.
How do I thicken it?
Stir in more cheese until it thickens up. If you don’t want to add extra cheese, try instant potato flakes.
Can I make it in a slow cooker?
You can certainly make this on the stove top in a dutch oven or in a crockpot. Just add all the ingredients except the cheese and cream.
Cook on low for a few hours or in an instant pot for 9 minutes. Blend and stir in the cheese and cream.
Tips for No Leftovers
- Substitute olive oil instead of butter.
- Sharp cheddar cheese is best, substitute Monterey jack, pepper jack, white cheddar, or a smoky gouda!
- I like to shred my own as it’s cheaper and melts better.
- Use an immersion blender, food processor, or blender to create the creamy texture.
- Roasted cauliflower adds more flavor.
- Reserve some crumbled cauliflower florets for a garnish.
- Fresh thyme adds more flavor. Be sure to double the amount.
- Substitute cream for Greek yogurt, sour cream, milk, or evaporated milk.
- Use vegetable stock and vegan dairy products if you want this to be vegan or vegetarian.
- This is great for keto, gluten free, or low carb diets!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This creamy cauliflower cheese soup recipe is my favorite soup for Meatless Mondays. But it’s perfect for any day you want your family to eat more veggies!
Cauliflower Cheese Soup
Ingredients
- 3 tablespoons butter
- 1 small onion diced small
- 2 cloves garlic minced fine
- 5 cups cauliflower florets 1.5 lbs
- 3 cups chicken broth
- 1 cup heavy cream
- 8 ounces cheddar cheese grated, ~2.5 cups
- 2 teaspoons thyme
- Salt and pepper
Instructions
- In a medium pot, melt butter over medium heat. Add onion and saute until starting to soften.
- Add garlic and cauliflower florets. Saute 5 minutes or until cauliflower starting to brown and onions are soft.
- Add broth and thyme. Bring to a boil. Lower to a simmer and cook 20 minutes or until cauliflower is tender.
- Puree half/most of soup if you like it creamy. Add the cream and cheese. Stir to combine and make sure the cheese is melted.
- Garnish with crumbled bacon, green onions, or parsley.
Notes
- Substitute olive oil instead of butter.
- Sharp cheddar cheese is best, substitute Monterey jack, pepper jack, white cheddar, or a smoky gouda!
- I like to shred my own as it’s cheaper and melts better.
- Use an immersion blender, food processor, or blender to create the creamy texture.
- Roasted cauliflower adds more flavor.
- Reserve some crumbled cauliflower florets for a garnish.
- Fresh thyme adds more flavor. Be sure to double the amount.
- Substitute cream for Greek yogurt, sour cream, milk, or evaporated milk.
- Use vegetable stock and vegan dairy products if you want this to be vegan or vegetarian.
- This is great for keto, gluten free, or low carb diets!
Nutrition
{Originally published 10/12/20 – photos and recipe 12/14/23 to improve reader experience}
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