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!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
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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CAULIFLOWER SOUP INGREDIENTS
- chicken broth
- heavy cream
- cheddar cheese
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.
Looking for more comfort food? Follow LTB on Pinterest!
HOW DO YOU MAKE CAULIFLOWER AND CHEESE SOUP?
ONE: In a medium pot, melt butter over medium heat. Add onion and sauté until starting to soften.
TWO: Add garlic and cauliflower florets. Sauté 5 minutes or until cauliflower starting to brown and onions are soft. Add 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 UP CAULIFLOWER SOUP?
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 CAN YOU KEEP CAULIFLOWER SOUP 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!
MORE EASY RECIPES YOU’LL ENJOY
- instant pot broccoli cheese soup
- homemade cream of chicken soup
- cream of celery soup
- cauliflower salad
- homemade mushroom soup
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