Homemade, warm, and comforting, Cheesy Cauliflower Soup is an easy way to use garden-fresh cauliflower or leftover vegetables. This creamy soup can be made vegetarian or finished with bacon or ham for extra flavor. It’s simple to prepare and quickly becomes a family favorite.
Why This Recipe is the Best
This cheesy cauliflower soup is ideal for late summer through winter. It’s a great way to use produce from the garden and makes a warming meal on cool days. Notably, this version uses no potatoes, keeping the focus on cauliflower and cheese.
If you enjoy soups, try other favorites like copycat Chili’s Southwest Chicken Soup, chicken taco soup, or ham and potato soup made in a crockpot.
Key Ingredients
This recipe is full of flavor. Here are the main ingredients you’ll need for the cheesy cauliflower soup.
- Cauliflower – One medium head, chopped into bite-sized pieces. If short on cauliflower, broccoli can be added or substituted.
- Half and Half – Produces the creamiest texture. Whole milk or 2% also work; heavy cream can be too rich.
- Sharp Cheddar – Gives the soup a bold, cheesy flavor. Use milder cheddar if preferred.
- Pepper Jack – Adds a subtle kick. Omit or replace with more cheddar if you want a milder soup.
- Dijon Mustard – A small amount brightens and rounds out the cheese flavors.
How To Make Cheesy Cauliflower Soup
Follow these steps for a smooth, cheesy soup. Photos are provided for reference.
- In a large pot, melt butter over medium heat. Sauté chopped onion until translucent, about 5–7 minutes. Stir in the flour and cook briefly to form a roux.
- Slowly whisk in the half and half, then add the chicken broth while stirring. Add the chopped cauliflower, bring to a boil, then reduce heat, cover, and simmer until the cauliflower is fork-tender.
- Carefully transfer the pot contents to a high-speed blender (or use an immersion blender). Vent steam and blend until completely smooth.
- Return the blended soup to the pot. Add shredded pepper jack and sharp cheddar along with Dijon mustard. Stir over low heat until the cheese melts and the soup is silky.
- Ladle into bowls and garnish as desired with bacon bits, chopped ham, extra cheese, green onions, or chives.
Hint: If the soup thickens too much, thin it with additional chicken broth, ½ cup at a time, until you reach the preferred consistency.
Top tip
Cook the cauliflower only until tender. Overcooking can produce an off taste, so test with a fork and stop once it’s easily pierced.
Recipe
Cheesy Cauliflower Soup
Andrea
Equipment
- Large pot
- Blender or immersion blender
Ingredients
- 2 tablespoons butter
- 1 cup yellow onion, chopped
- ¼ cup all-purpose flour
- 2 cups half and half (or milk)
- 2 cups chicken broth
- 1 head cauliflower, chopped into bite-sized pieces (about 5–6 cups)
- 1½ cups sharp cheddar cheese, shredded
- ½ cup pepper jack cheese, shredded
- ½ teaspoon salt
- 1 tablespoon Dijon mustard
Instructions
- In a large pot, melt butter over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes. Stir in the flour to form a roux.
- Slowly add the half and half while stirring, then add the chicken broth. Add the chopped cauliflower, bring to a boil, then reduce heat and simmer until the cauliflower is fork-tender.
- Carefully transfer the pot contents to a blender and blend until smooth, venting steam as needed. Alternatively, blend with an immersion blender right in the pot.
- Return the blended soup to the pot. Stir in the shredded cheeses and Dijon mustard over low heat until the cheese melts and the soup is smooth.
- Serve hot, topped with extra cheese, bacon, ham, green onions, or chives as desired.
Notes
- The soup thickens after refrigeration and when reheated. Thin with ½ cup chicken broth at a time until the desired consistency is reached.
- To make this vegan, use a 1:1 ratio of your preferred vegan cheese and substitute plant-based milk and broth.
- To keep the soup vegetarian, omit bacon and ham garnishes.
- If preferred, use all cheddar cheese instead of the pepper jack/cheddar blend.
- Avoid overcooking the cauliflower; cook just until tender to prevent an undesirable taste.
Nutrition
Carbohydrates: 15 g · Protein: 15 g · Fat: 26 g · Saturated Fat: 15 g · Sodium: 863 mg · Fiber: 2 g · Sugar: 7 g
Substitutions
- Cheddar Cheese – Use all cheddar if you prefer no spice from pepper jack.
- Bacon – Add cooked bacon bits for extra flavor and protein.
- Ham – Stir in 1 cup chopped ham or use as a garnish for more protein.
- Jalapeño – Top with sliced jalapeños for a spicier version.
- Kale – Stir in chopped kale before blending or use as a garnish.
- Broccoli – Combine cauliflower and broccoli if you don’t have enough cauliflower.
Storing Cauliflower Soup
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheated soup will be thicker; thin with chicken broth if needed. The soup can also be frozen for up to one month.