Name: Cheesy Cauliflower Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 heads cauliflower (broken into florets); 2 tablespoons olive oil; 4 green onions (white part only, reserve greens for garnish); 3 cloves garlic (chopped); 1 large carrot (shredded); 1 stalk celery (sliced); 1 quart vegetable broth (32 ounces); 2 cups water; 1 teaspoon salt; 1 teaspoon black pepper; 3 tablespoons butter; 4 tablespoons flour; 1 cup milk; ⅔ cup shredded cheddar cheese; Garnish with green onion (optional)

I have to give my mom credit for this Cheesy Cauliflower Soup. She made it for Sunday dinner one winter, and the whole family agreed it had a wonderful flavor. My dad said it tasted like something you’d order at a fancy restaurant, and I totally know what he means! I started making it every couple of weeks after that, especially on snow days, and it’s still one of our favorite soups when soup season rolls around.

Red bowls of cheesy cauliflower soup on a striped towel

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You sauté green onions, garlic, carrot and celery in olive oil, then simmer cauliflower florets in vegetable broth and water. A simple butter, flour and milk sauce goes in next to make it creamy, and sharp cheddar gets stirred in at the end. It’s a rich cauliflower cheddar soup with tender cauliflower florets in every bowl of soup, and it’s ready in under an hour.

What You’ll Learn

See how a quick roux makes this soup creamy without heavy cream.
Learn which cheese melts the smoothest and how to keep it from turning grainy.
Get my tips for making the soup thicker, thinner or ahead of time.
Find out how to store, freeze and reheat leftovers.

Why My Family Loves It

Creamy with real chunks: The first cauliflower soup I ever had didn’t have a single actual piece of cauliflower in it. I love that this creamy soup still has real chunks.
Rich but not heavy: A cup of milk and a little cheddar give it a real richness without being too decadent.
One-pot comfort food: Everything simmers in one large pot or Dutch oven, plus a separate saucepan for the sauce.
Meatless and filling: It’s a hearty soup that still fills everyone up on a chilly night. I love it with a grilled cheese sandwich.

It’s a recipe I’m really proud to serve, and people always ask me to share it after they try it. I’m sure to swipe all of my mom’s best recipes, and I hope my daughter will be a recipe thief someday too. Passing down family favorites is such a wonderful way to carry on the legacy of the people you love.

Ingredients You’ll Need

You’ll find the full amounts in the recipe card below.

Cauliflower: Two heads, broken into bite-size florets. It’s the star of this cheesy cauliflower soup.
Olive oil: For sautéing the vegetables.
Green onions: Use the white parts in the soup and save the green tops for garnish.
Garlic: Three cloves, chopped.
Carrot and celery: One shredded carrot and one sliced celery stalk add flavor and a little color.
Vegetable broth and water: A quart of vegetable broth (or vegetable stock) plus 2 cups of water make the soup base.
Salt and black pepper: Taste at the end and add more if you like.
Butter, flour and milk: Whole milk or 2% both work. These make a quick roux that thickens the soup and makes it creamy.
Shredded cheddar cheese: Sharp cheddar cheese gives the best flavor.

How to Make Cheesy Cauliflower Soup

Step one: In a large soup pot, heat the olive oil over medium-high heat. Sauté the onions and garlic for 2 to 3 minutes.

Step two: Stir in the carrot and celery and sauté for another 2 to 3 minutes.

Step three: Stir in the cauliflower. Then add the vegetable broth, 2 cups of water, salt and pepper, and stir everything together.

Step four: Bring the cheesy cauliflower soup base to a boil, then turn down the heat and let it simmer for 15 minutes.

Close-up of creamy cheddar soup with cauliflower florets and carrots

Step five: While the soup simmers, melt butter in a medium saucepan over medium heat. Stir in the flour until smooth.

Step six: Gradually add the milk, stirring constantly. Keep cooking over medium heat for 1 to 2 minutes.

Step seven: Stir the milk mixture into the simmering cauliflower soup. Simmer for another 15 to 20 minutes, until the cauliflower is as tender as you like.

Step eight: Stir in the cheddar cheese until melted, and your cheesy cauliflower soup is ready. Ladle it into bowls and top with the sliced green onion tops.

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What Cheese Is Best for Cauliflower Soup?

Sharp cheddar is my favorite, because it has lots of flavor and melts smoothly. For the creamiest cheesy cauliflower soup, shred your own cheese from a block. Pre-shredded cheese has anti-caking ingredients that can make the soup a little grainy. You can also mix in some Monterey Jack for an extra-melty soup, or a little Gruyère for a nutty flavor.

Substitutions and Variations

Gluten-free: For gluten-free cheesy cauliflower soup, skip the flour and thicken the soup with a cornstarch slurry instead. Stir 2 tablespoons of cornstarch into a little cold milk, then stir it into the simmering soup.
Chicken broth: If you don’t need it to be vegetarian, chicken broth or chicken stock works in place of vegetable broth.
Smooth and creamy: For a creamy cauliflower soup, use an immersion blender to blend part of the soup, and leave some chunks for texture. A regular blender or food processor works too. Just let it cool a bit and blend in batches.
Add potatoes: A diced potato makes it heartier. If you love potato soup, try my Crock Pot Cheesy Potato Soup too.
Extra flavor: A pinch of nutmeg, smoked paprika, cayenne pepper or a spoonful of Dijon mustard goes great with cheddar.
Toppings: Bacon bits, a little extra cheese or crunchy bread crumbs make it feel like a loaded baked potato soup.

My Best Tips

Add the cheese last: Stir it into the cheesy cauliflower soup off the boil so it melts smoothly instead of clumping.
Make it thicker: Let it simmer a few extra minutes, or blend a cup of the soup and stir it back in.
Make it thinner: Stir in a splash of broth or milk.
Cut even florets: Same-size pieces cook evenly, so you don’t end up with mushy and crunchy bites in the same bowl.

Spoon in a red bowl of thick, creamy soup with cauliflower florets

How to Store Cauliflower Cheese Soup

Refrigerator: Let the soup cool, then refrigerate it in an airtight container within 2 hours. Eat it within 3 to 4 days.

Freezer: You can freeze it for 2 to 3 months, but milk and cheese soups can separate a little after thawing. Stir well while you reheat it to bring it back together.

Reheating: Warm leftover soup on the stove over medium-low heat, stirring often, until it’s steaming hot all the way through (165°F). Don’t let it boil hard, or the cheese can turn grainy.

Cheesy Cauliflower Soup FAQs

Can I make it ahead of time?

Yes. Make the cheesy cauliflower soup a day ahead, refrigerate it and reheat it gently on the stove. It’s great for a busy weeknight or a party.

Why did my cheese soup turn grainy?

Usually the soup was too hot when the cheese went in, or it boiled after the cheese was added. Pre-shredded cheese can cause it too. Lower the heat before adding the cheese and stir gently.

Is this like broccoli cheddar soup?

It’s very similar. It uses cauliflower instead of broccoli, but you get the same cheesy, cozy kind of soup.

Is this cauliflower soup healthy?

It’s packed with vegetables and has no heavy cream, so it’s lighter than a lot of creamy soups. It still has butter and cheese, so it’s comfort food, too.

This easy recipe for cauliflower soup is the kind of family dinner I love, simple and cozy. You really must give it a whirl! For another cauliflower favorite, try my Loaded Cauliflower Casserole. And if you’re in a soup mood, my Crock Pot Vegetable Lentil Soup is another meatless favorite.

More Comfort Food

Written by Crissy Page, a home cook, mom and recipe developer.

4.43 from 119 votes (104 ratings without comment)

32 Comments

Krista says:

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Delicious! My whole family enjoys this soup. I make it every few weeks. I love how simple it is and how quickly it comes together. Thanks, Chrissy.

Barb says:

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Not sure why the roux didn’t thicken it but still good.

Linda says:

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Almost ready to add the cheese, can’t wait to try this out. Smell really nice.

Pati W says:

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I add instant potatoes to thickness my soups.

Marie says:

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I really enjoyed the soup. As you mentioned earlier too, I love the fact it isn’t super heavy. Thanks for the recipe.

Regina says:

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I made this for dinner tonight and it was really good. I followed the recipe but added a few chicken pieces. It was very filling but my husband and I both liked it. Thanks Crissy for another great recipe.

Lorraine says:

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I love this soup. I add sweet potato for extra nutrition. I make a lot of soups during the winter And this is one of my favourites. Thank you for posting the recipe.

Barb says:

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This soup was incredible! I used only one head of cauliflower and decreased the water by one cup. I also added one teaspoon of better than bouillon for added flavor. I will definitely be making it again!!

Susie says:

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Has anyone frozen this soup?

1. Krista says:
  
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  Hi Susie,
  I freeze the leftover soup all the time. (I was freezing in small portions to take to my mother, so sometimes some would be frozen for a couple of months.
  
JoAnn says:

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Made this soup for dinner tonight served with a fresh salad. This Cauliflower Soup is Delicious! I put some crumbles of bacon on top. YUM!

Cheesy Cauliflower Soup