This creamy Cauliflower Cheese Soup is made with roasted or simmered cauliflower, sharp cheddar cheese, garlic, onion, and a silky broth. It is an easy vegetarian soup recipe for cozy dinners, meal prep lunches, and cold-weather comfort food.
Ingredients
For the cauliflower cheese soup
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- 3 garlic cloves minced
- 1 large head cauliflower cut into small florets, about 7 to 8 cups
- 1 small Yukon Gold potato peeled and diced, optional
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika optional
- Pinch of ground nutmeg optional
- 1½ cups whole milk
- ½ cup heavy cream optional
- 1 teaspoon Dijon mustard optional
- 2 cups sharp cheddar cheese freshly grated
- ½ teaspoon salt plus more to taste
Optional toppings
- Extra shredded sharp cheddar
- Chopped chives or parsley
- Croutons or toasted breadcrumbs
- Crispy bacon bits
- Roasted cauliflower florets
- Crushed crackers
- Freshly ground black pepper
- Smoked paprika
Instructions
- Melt the butter in a Dutch oven or large soup pot over medium heat.
- Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
- Add the garlic, dried thyme, black pepper, smoked paprika, and nutmeg, if using. Cook for 30 seconds, until fragrant.
- Add the cauliflower florets and diced potato, if using. Stir well to coat the vegetables in the butter and seasonings.
- Pour in the vegetable broth and bring the soup to a gentle boil.
- Reduce the heat to a simmer. Partially cover the pot and cook for 15 to 18 minutes, or until the cauliflower and potato are very tender.
- Turn off the heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully blend the soup in batches using a countertop blender.
- Return the soup to low heat. Stir in the whole milk, heavy cream, and Dijon mustard, if using. Warm gently without boiling.
- Remove the pot from the heat. Add the grated cheddar cheese one handful at a time, stirring until smooth after each addition.
- Taste the soup and season with salt and extra black pepper as needed. Add a splash of milk or broth if you prefer a thinner consistency.
- Ladle into bowls, add your favorite toppings, and serve hot.
Notes
- Freshly grate the cheese: Block cheddar melts more smoothly than pre-shredded cheese.
- Keep the heat low: Never boil the soup once milk or cheese has been added.
- Frozen cauliflower: Use about 7 to 8 cups frozen florets. There is no need to thaw them first.
- Thicker soup: Include the optional potato, simmer uncovered for a few minutes, or add more cauliflower.
- Thinner soup: Stir in extra broth or milk gradually until the soup reaches your preferred consistency.
- Vegetarian recipe: Use vegetable broth and skip bacon toppings.
- Gluten-free recipe: This recipe is naturally gluten-free when served without regular croutons or crackers. Always check the labels of broth, cheese, and toppings if cross-contact is a concern.