Cauliflower Soup
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This cream of Cauliflower Soup is warm, smooth, and packed with cheesy flavor! You can make it in about 20 minutes with basic ingredients, and it has a rich, comforting flavor that tastes like it’s been cooking for hours.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Cauliflower Soup
- Step 7: Finish
- Recipe FAQ
- What To Serve With This Recipe
- More Soup Recipes
I love using cauliflower in soup because it adds a naturally creamy texture. This recipe is great for chilly evenings, quick lunches, or whenever you want something warm, simple, and delicious. Try serving it with crunchy croutons, a dash of smoked paprika, or a bit of chili crisp for some heat.
Here’s Why You’ll Love This Recipe
- This recipe is quick enough for a weeknight but comforting enough for a slow weekend meal.
- It is creamy, cheesy, and full of savory flavor.
- Blending the cauliflower makes the soup smooth and rich without being too heavy.
- You can make it with chicken stock for extra depth or vegetable stock to keep it vegetarian.
- You can change up the toppings however you like. Stick with croutons, add some smoky paprika, or drizzle chili crisp for a spicy kick.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Unsalted butter: Adds richness and helps sauté the onion and cauliflower. Using unsalted butter lets you control the seasoning.
- Onion: Adds a savory base and subtle sweetness once softened.
- Cauliflower florets: The main ingredient. When blended, cauliflower makes the soup creamy, mild, and hearty.
- Kosher salt: Enhances all the flavors. Adjust to taste depending on how salty your stock and cheese are.
- Garlic powder: Adds easy, mellow garlic flavor without any chopping.
- Ground black pepper: Brings a little warmth and balance.
- Bay leaves: Add a subtle, savory flavor to the soup. Remember to take them out before blending.
- All-purpose flour: Helps thicken the soup and gives it a creamy, spoon-coating texture.
- Chicken stock or vegetable stock: Chicken stock adds rich flavor, while vegetable stock keeps the soup meat-free.
- Heavy cream: Makes the soup extra smooth and luxurious.
- Sharp white cheddar: Melts into the soup, giving it a bold, cheesy flavor. Sharp cheddar is a good choice because it pairs well with the mild cauliflower.
- Croutons: Optional, but they add a nice crunchy contrast.
- Smoked paprika: Optional, but adds a nice color and smoky flavor.
- Chili crisp: Optional, for some heat and extra texture.
In Photos: How To Make Cauliflower Soup
Step 1: Sauté Onion
Start by melting the butter in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté until tender and fragrant.
Step 2: Add Seasonings & Cauliflower
Next, add the cauliflower, salt, garlic powder, pepper, and bay leaves. Cook for a few minutes, stirring often, until the cauliflower softens and the mixture smells good.
Step 3: Add Flour
Sprinkle the flour over the vegetables and stir until everything is coated. This helps thicken the soup later.
Step 4: Add Stock
Slowly pour in the stock while stirring, then bring the mixture to a simmer.
Step 5: Add Cream
Once the cauliflower is tender, stir in the cream.
Step 6: Add Shredded Cheese
Lower the heat and add the shredded cheddar, stirring gently until melted.
Step 7: Finish
Remove the bay leaves, then blend the soup until smooth. You can use an immersion blender in the pot or carefully blend it in batches in a regular blender.
Spoon the soup into bowls and top with croutons, smoked paprika, or chili crisp if you like.
Helpful Tips and Tricks
- Don’t let the soup boil after you add the cheese. High heat can make the cheese grainy instead of smooth and creamy.
- If you can, shred the cheese yourself. Pre-shredded cheese has anti-caking agents that can keep it from melting smoothly.
- Pour in the stock slowly while stirring so the flour mixes in evenly and doesn’t clump.
- Take out the bay leaves before blending. They add flavor, but you don’t want to blend them into the soup.
- If you want the soup extra smooth, blend it well and strain it if you like.
Recipe FAQ
Keep any leftover soup in an airtight container in the fridge for up to four days.
Reheat the soup gently over low heat, stirring often. Don’t let it boil, since it has cheese and cream.
You can also warm up single servings in the microwave on low power, stirring in between.
Soups with cream and cheese can sometimes get a bit grainy after freezing and thawing.
For the best taste, enjoy this soup fresh or from the fridge. If you freeze it, let it thaw overnight in the fridge, then reheat gently over low heat, whisking to smooth the texture.
If the soup isn’t thick enough, mix some oil and flour to make a quick slurry, then whisk it into the soup. Let it simmer gently so it thickens.
What To Serve With This Recipe
This soup goes great with crusty bread, garlic knots, or a simple green salad. It’s also tasty with sandwiches, like grilled cheese, turkey, ham, or veggie melts.
For something lighter, try it with roasted vegetables or a fresh salad with vinaigrette.
Cream of Cauliflower Soup with Cheese
Ingredients
- 3 tablespoons unsalted butter
- 1/2 onion, (medium), roughly chopped
- 12 ounces cauliflower florets
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 bay leaves
- 1/3 cup all-purpose flour
- 32 ounces chicken stock, or vegetable stock
- 1/2 cup heavy cream
- 1 cup shredded sharp white cheddar
- croutons, optional garnish
- smoked paprika, optional garnish
- chili crisp, optional garnish
Instructions
- Melt the butter in a large, heavy-bottomed pot over medium heat.
- Add the onions, and saute until tender.
- Add the cauliflower, salt, garlic powder, pepper, and bay leaves and continue to cook, stirring, until fragrant and tender.
- Sprinkle the mixture with flour and stir to coat.
- Slowly add in the stock, while stirring.
- Bring to a simmer.
- Stir in the cream.
- Lower the heat and stir in the cheese until melted.*
- Remove the bay leaves and puree the soup until smooth.
- If the soup is not thick enough, stir 2 tablespoons of oil into 3 tablespoons of flour, then whisk it into the soup. It should tighten up as it comes to a simmer.
- Ladle into bowls and garnish with croutons, smoked paprika, and chili crisp (if desired).
