Cauliflower Cheese Soup

This Cauliflower Cheese Soup is 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.

4.78 from 9 votes

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Course: Main Dishes

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Author: Jennifer Stewart

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