Cauliflower Cheddar Soup Recipe

A warm bowl of Cauliflower Cheddar Soup just makes a chilly day feel a little brighter, doesn’t it?

I love how this recipe takes a handful of simple ingredients and turns them into something so rich and soothing.

With just cauliflower, cheddar cheese, and a few pantry basics, you can whip up a creamy, flavorful soup in no time.

This cauliflower soup fits right in on both busy weeknights and lazy weekends. It’s smooth, cheesy, and somehow manages to feel hearty without being too heavy.

Once you gather your tools and ingredients, the prep comes together pretty quickly. I always appreciate a recipe that doesn’t overcomplicate things.

Cauliflower Cheddar Soup Recipe

I reach for this soup when I’m craving something warm, filling, and full of flavor. The combo of tender cauliflower, sharp cheddar, and a little spice just works.

Blending gives it that silky texture, and tossing in fresh herbs at the end brightens everything up.

Equipment

• Large pot or Dutch oven – works well for cooking the veggies and broth evenly.
• Immersion blender or regular blender – you need one to puree the soup.
• Wooden spoon – handy for stirring as the soup thickens.
• Measuring cups and spoons – keeps you on track with amounts.
• Chef’s knife and cutting board – for chopping up the cauliflower, onion, and carrots.
• Ladle – makes serving less messy.
• Small saucepan – totally optional, but useful if you want to melt butter or warm milk first.

I usually grab my immersion blender since it’s less cleanup. If I use a regular blender, I let the soup cool down a bit before blending—no one wants hot soup splashing everywhere.

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil or butter
• 3 cups chicken broth or vegetable broth
• 1 cup half and half, milk, or cream
• 1 ½ cups sharp cheddar cheese, shredded
• 1 tbsp flour (for roux)
• ½ tsp thyme or fresh thyme leaves
• Pinch of cayenne pepper or red pepper flakes (optional)
• Salt and black pepper, to taste
• Chopped parsley or chives, for garnish

Sometimes I roast a few cauliflower florets for topping. Those roasted bits add a nutty flavor and some crunch that I really like.

Instructions

• Heat olive oil or butter in a large pot over medium heat.
• Sauté onion, carrots, and garlic until they’re soft—about 5 minutes.
• Add flour and stir for a minute to make a light roux.
• Pour in broth slowly, stirring to avoid lumps.
• Toss in cauliflower and thyme. Let everything simmer until the cauliflower turns tender, around 15 minutes.
• Blend the soup until smooth with an immersion blender or in a regular blender (careful, it’s hot).
• Stir in half and half and cheddar cheese until the cheese melts.
• Season with salt, pepper, and a pinch of cayenne if you want a little kick.
• Serve hot, topped with parsley, chives, or those roasted cauliflower florets.

I always keep the heat low after adding cheese so it doesn’t split. The soup thickens as it sits, which is kind of nice if you like it extra creamy.

Notes

I almost always use sharp cheddar cheese—it gives the soup that tangy punch that keeps things interesting. Fresh thyme is my go-to, but dried thyme works in a pinch.

If I want a lighter soup, I swap cream for milk or just add more broth. For extra thickness, I let the soup simmer uncovered for a bit longer.

Leftovers keep well in the fridge for up to three days. I reheat it slowly on the stove so the texture stays smooth.

A sprinkle of red pepper flakes or a drizzle of olive oil makes a simple, tasty garnish. Chopped chives or parsley add a pop of color and freshness right before serving.

Tasting Notes

I really love how this cauliflower cheese soup turns out warm and filling, but somehow it never feels too heavy. The texture stays smooth and creamy—definitely the kind of comfort food I crave on a chilly day.

Every spoonful brings together the mild, nutty flavor of cauliflower and the sharp bite of cheddar cheese. That combination just works.

The soup’s creamy base coats my tongue, but it doesn’t come off as greasy at all. There’s this subtle sweetness from the cauliflower, and the saltiness of the cheese balances it nicely.

It reminds me of a lighter cheesy cauliflower soup, though it still feels wholesome enough for dinner. I don’t know, there’s just something cozy about it.

I usually toss a handful of croutons on top for a bit of crunch. They add a nice contrast to that soft texture, and they soak up the flavor without turning to mush.

A sprinkle of black pepper or some fresh chives on top gives it a little lift. That brightness keeps the taste from feeling too rich or flat.

Each serving packs a decent amount of fiber, so it actually fills me up. I’ve noticed the flavor gets even better after it cools down a bit—leftovers the next day? Even tastier.

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