Cauliflower Cheese Soup
Cauliflower cheese soup is creamy and rich, with tender cauliflower blended into a sharp cheddar broth and a little thyme. Swap in vegetable broth and it’s an easy Meatless Monday dinner. It freezes well too, so a double batch pays off later. It takes 30 minutes and makes 8 servings.
I always make a double batch of this one. On purpose. Every time.
Day one, it’s dinner. Day two, it’s lunch, and I don’t have to think about lunch. That’s the whole plan.
If soup is basically a food group at your house, I’ve got more for you right below.
More Creamy Soups
- 3 Ingredient Potato Soup – for the nights you barely want to cook but still need dinner
- Crack Potato Soup – potato soup with cheddar, bacon and ranch
- Crack Chicken Noodle Soup – chicken noodle soup with the crack chicken flavors mixed in
- Marry Me Chicken Soup – chicken soup with sun-dried tomatoes and parmesan
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Cheese – Sharp cheddar is my favorite here. Shred your own if you can. It’s cheaper and melts better than the bagged stuff.
Broth – Chicken broth is what I use most. Vegetable broth works and makes it vegetarian.
Cream – I use heavy cream. Whole milk or evaporated milk work if that’s what you’ve got.
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How To Make Cauliflower Cheese Soup
- Melt the butter in a large pot over medium heat. Add the onion and sauté until it starts to soften.
- Add the garlic and cauliflower florets. Sauté for 5 minutes, until the cauliflower starts to brown and the onion is soft.
- Stir in the broth and thyme and bring it to a boil.
- Lower the heat to a simmer and cook for 20 minutes, until the cauliflower is tender. Mine is usually crisp tender around 15 minutes.
- Puree half or most of the soup if you like it creamy.
- Stir in the cream and cheese until the cheese melts.
- Top with crumbled bacon, shredded cheese, green onions or parsley.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30 second bursts, stirring in between, or in a saucepan over low heat.
Freezer – Freeze it in airtight, freezer safe containers for up to 3 months. Thaw overnight in the fridge and reheat the same way.
Variations
Slow Cooker – Add everything except the cheese and cream and cook on low for a few hours. Blend, then stir in the cheese and cream.
Roasted Cauliflower – Roast the florets first for more flavor.
Other Cheeses – Monterey Jack, white cheddar or smoked gouda all work. Pepper jack if you want some kick.
Cream Swaps – Swap the heavy cream for Greek yogurt, sour cream, milk or evaporated milk.
Olive Oil – Use it in place of the butter.
Vegetarian or Vegan – Use vegetable broth for vegetarian. For vegan, use vegetable broth plus vegan butter, cream and cheese.
Frequently Asked Questions
Sharp cheddar is my favorite. It’s got enough flavor to stand up to the cauliflower. Monterey Jack, white cheddar and smoked gouda all work too, and pepper jack adds some heat. Shred it yourself so it melts smooth.
Let the cauliflower brown a little in the butter before the broth goes in, or roast it first. Fresh thyme helps too. Just use double the amount you’d use of dried.
Blend half or most of the soup before the cream and cheese go in. An immersion blender is easiest since you can do it right in the pot. Then stir in the cream and cheese until it’s smooth.
Recipe Tips & Tricks
- An immersion blender is the easiest way to puree it, but a regular blender or food processor works too.
- Save a few cauliflower florets before you blend and crumble them on top.
- If you want it thicker, stir in more cheese. Instant potato flakes work too if you’d rather not add more cheese.
- With fresh thyme, use double the amount.
What to Serve With Cauliflower Cheese Soup
- Cheesy Cajun Garlic Bread – garlic bread with Cajun seasoning and melted cheese, made for dunking
- Pimento Cheese Bread – sweet and spicy pimento cheese baked on bread
- Chopped Greek Salad – something crunchy and fresh next to all that cheese
- Pear Salad – an old school Southern salad
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Cauliflower Cheese Soup
Ingredients
- 3 tablespoons butter
- 1 small onion diced fine
- 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, roughly 2.5 cups
- 2 teaspoons thyme
- salt and pepper
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and sauté until starting to soften.
- Add the garlic and cauliflower florets. Sauté 5 minutes, until the cauliflower starts to brown and the onion is soft.
- Add the broth and thyme. Bring to a boil.
- Lower to a simmer and cook 20 minutes, until the cauliflower is tender.
- Puree half or most of the soup if you like it creamy.
- Stir in the cream and cheese until the cheese is melted.
- Garnish with crumbled bacon, shredded cheese, green onions or parsley.
Notes
- Cheese: Sharp cheddar is best. Monterey Jack, pepper jack, white cheddar or smoked gouda also work.
- Cream swaps: Greek yogurt, sour cream, whole milk or evaporated milk.
- Thicker soup: Stir in more cheese or a little instant potato flakes.
- Slow cooker: Cook everything but the cheese and cream on low for a few hours. Blend, then stir them in.
- Leftovers: Fridge up to 5 days. Freezer up to 3 months.
Nutrition
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