Cauliflower Cheese Soup is a creamy and cheesy meal to get the family eating more veggies. Made in less than 30 minutes, this soup is a great meal for a busy night!
Cauliflower Cheese Soup
I don’t know about you but once I hear the word cheese, I am ALL IN!
I eat so much cheese I need to counter it with vegetables and some desserts. The best way to enjoy cheese is with veggies.
Like this cream of cauliflower cheese soup!
Not only is it creamy, cheesy, rich, hearty, and absolutely delicious, but it’s ready in less than 30 minutes!!
What could be better to serve the family on a busy weeknight?!?
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Ingredients Needed
- butter
- onion
- garlic
- cauliflower
- chicken broth
- heavy cream
- cheddar cheese
- spices
You can use roasted cauliflower if you want but I think sautéing the florets does the trick without making another dirty pan.
I like sharp cheddar cheese but feel free to try Monterey jack, pepper jack, white cheddar, or your favorite cheese. A nice smoky gouda will would well too!
Use vegetable broth if that is your preference.
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How to make Cauliflower and Cheese Soup
ONE: In a medium pot, melt butter over medium heat. Toss in onion and sauté until starting to soften.
TWO: Mix in garlic and cauliflower florets. Sauté 5 minutes or until cauliflower starting to brown and onions are soft. Stir in broth and thyme. Bring to a boil.
THREE: Lower to a simmer and cook 20 minutes or until cauliflower is tender. Mine was crisp tender at 15 minutes.
FOUR: 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.
What is the best cheese for soup?
I love a mild cheddar since it pairs well with most ingredients. What ever cheese you decide to use, make sure you shred your own cheese.
Pre-shredded contains chemicals that keep it from melting correctly.
How do you thicken it up?
I think blending the soup thickens it up enough but if you want your soup thicker, add a small amount of a cornstarch slurry when adding the cream and cheese.
How do you fix bland cauliflower soup?
A dash of hot sauce or sprinkle of curry powder will add extra flavor to your cauliflower soup recipe.
How long does it keep in the fridge?
This soup will last for up to 5 days in the fridge in an air tight container. Reheat in the microwave in 30 second intervals or in a sauce pan over low heat.
Does it freeze well?
You can freeze this soup in air tight freezer safe containers for up to 3 months. Just thaw overnight and reheat as stated above.
Tips for No Leftovers
- I like to shred my own as it’s cheaper and melts better.
- Use an immersion blender or transfer your cauliflower cheddar soup to a stand blender to puree the soup to your liking when your vegetables are tender
- Remove some cauliflower florets for garnishes
- Substitute cream for Greek yogurt, sour cream, milk, or evaporated milk depending on dietary needs
- 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!
- Substitute olive oil instead of butter
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 a great for Meatless Mondays or any day you want your family to eat more veggies!
Cauliflower Cheese Soup
Made in LESS THAN 30 minutes, this soup is a great meal for a BUSY night!
Ingredients
- 3 tablespoons butter
- 1 small onion (diced small)
- 2 cloves garlic (minced fine)
- 1 head cauliflower (1.5lbs or 5 cups chopped florets)
- 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
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Recommended Products
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
Nutrition Information:
Yield: 12 Serving Size: 1 cupAmount Per Serving: Calories: 187Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 50mgSodium: 414mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 6g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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