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This creamy, dreamy Cauliflower Cheese Soup recipe is serious comfort food, and as a bonus – it comes with a dose of vegetables!
Done in under 30 minutes, it’s a cheesy, family-friendly hearty soup, perfect for cold days when all you want is a hot bowl of something good!
Step-by-step photos and instructions are below!
As a working parent, it can sometimes be tough to balance everything. Sometimes, something just has to give. Eating well is one of the things that can often go by the wayside, but the double whammy for that is, if you don’t eat well, you don’t feel well.
Getting a dose of vegetables in my belly as often as possible (and in the yummiest way possible) ALWAYS makes me feel better! Adding cheese just makes it delicious and comforting. This is essentially cauliflower cheese, in soup form. If you’re into cauliflower, you’ll love my Cauliflower au Gratin as well!
This is one of my favorite soups, because like my Broccoli Cheese Soup, it will fill your belly, and also feed your soul.
I like to make this cozy soup ahead (I am big on meal prep!) on the weekends It really does help me out during busy weeknights. Having a batch of soup in the fridge for a last-minute dinner or having it all portioned out and ready to go is awesome!
Why you’ll love this recipe:
- Speedy and easy. It has super easy steps, quick and freezes well.
- Simple Ingredients. It uses very commonly found ingredients.
- Versatile. This is a great recipe to make it ahead, or make it the day you need it.
- Dietary Considerations. It’s vegetarian and happens to also be gluten free. Ideally you’ll shred your own cheese. Check the bag if you buy it pre shredded, to make sure it’s gluten free if that is a concern for you.
Frequently Asked Questions
It’s all about the seasoning. If salt and pepper isn’t doing it for you, try adding some minced garlic when you sauté the onions, or garlic powder and onion powder.
Bacon bits, fresh herbs, toasted breadcrumbs are all great toppers for this.
Colby or monterey jack, cheddar, fontina or gruyere all work well. The biggest tip is to grate it yourself vs using pre shredded cheeses. Pre shredded cheese have anti-caking agents added, which makes it grainy when melted.
What to serve with Cauliflower Soup
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
What to do with leftovers
Store leftover soup in an airtight container in the refrigerator. Reheat in a pot on the stove, or in the microwave, stirring as it warms. Add more cheese, because why not?
You may use chicken stock, chicken broth, or vegetable stock – whatever you have is fine!
A little sour cream or heavy whipping cream may be added at the end for a very CREAMY cauliflower soup.
Bacon bits, fresh herbs, toasted bread crumbs are all great toppers for this.
Complete recipe to Step 3. Freeze in freezer containers for up to 6 months. Thaw, reheat and stir through cheese prior to serving.
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
- Butter. I use salted butter, but olive oil can also be used.
- Onion. Dice this up finely.
- Cauliflower. A big head of cauliflower is about 4-6 cups of cauliflower florets. I use fresh cauliflower, but frozen works great too. It will be slightly more liquidy, so reduce the stock or milk to adjust to the right texture.
- Potato. I use a large russet potato.
- Stock. Make your own chicken stock or vegetable stock, or grab a carton at the store.
- Milk. I use 2% milk in my soup. Whole milk can also be used. I have not tested this with dairy free milk alternatives, but I think coconut milk would be epic for the creamy texture.
- Cheese. Shred your own for better melty-ness. I use sharp cheddar cheese, colby jack or white cheddar.
- Seasoning: Kosher salt and ground black pepper. Use a little then test, and add more if you need it.
- Cutting Board.
- Saucepan, large soup pot or Dutch oven.
- This is a blended soup, so an immersion blender, high speed blender or food processor is needed to get the smooth texture we love.
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Dice the onion, peel and dice the potato, cut the cauliflower into small florets, shred the cheese.
To make the Cauliflower Cheese Soup:
Melt butter and sauté onion until soft over medium high heat.
Add the cauliflower, potato, vegetable broth or stock and milk and season with salt and pepper.
Bring to a boil then lower the heat to a gentle simmer for 15 minutes (up to 30 mins) over medium low heat until the potato and cauliflower is tender.
Blend with an immersion blender.
Stir in cheddar cheese right before eating. Sprinkle with fresh thyme or parsley if you want to be fancy.
More delicious soup recipes:
- Creamy Chicken Tortilla Soup. Hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Thick & Creamy New England Clam Chowder. An old classic, but a good one! It has bacon, so I mean…
- Homemade Chicken Noodle Soup. Using basic ingredients, you can have this delicious soup on the table fast!
- Homemade Tomato Soup. Using pantry ingredients, this easy recipe is on the table fast!
Cauliflower Cheese Soup
- Melt butter and sauté onion until soft (5 mins).
- Add cauliflower, potato, stock, milk and seasoning. Bring to boil and simmer for 30 minutes.
- Using a stick blender, blend until smooth adding a little more milk if it is too thick.
- Cool to freeze, or stir in cheese just before serving.
- Thaw, then warm on stove or microwave until heated through. Stir cheese in just before serving.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.