Cauliflower cheese soup is creamy, cheesy, rich, and full of cauliflower—comfort food at its best. It is perfect when the weather is chilly.
This cauliflower soup is rich and cheesy, perfect for lunch or served with a salad or sandwich for a quick dinner.
A hot bowl of soup is one of my favorite things when the weather gets cooler. This recipe is simple to make and does not require many ingredients.
Helpful Tips:
- Wash and dry the cauliflower before cutting it up for the soup.
- Watch the vegetables closely when sauteeing, so they don’t brown by stirring often.
- Season the soup with salt and pepper once everything is combined. Add small amounts at a time and taste in between seasonings.
- Store leftovers in an airtight container for 3 to 4 days.
- The soup can be reheated in the microwave or on the stove.
Ingredients needed
- Butter
- Cauliflower
- Carrots
- Onions
- Flour
- Low-Sodium Chicken Broth
- Milk
- Salt and Pepper
Steps for Making Cauliflower Cheese Soup
Step one
Add 2 tablespoons of butter, cauliflower, carrots, and onion to a large soup kettle or Dutch oven. Sautee over medium heat until vegetables start to get tender.
Step two
Add the rest of the butter and flour and mix until everything is well combined. Slowly stir in the chicken broth.
Step three
Add the milk to the soup and mix in. Mix in the cheese until it is melted. Bring to a boil and turn down the heat. Cook until the vegetables are tender. Season with salt and pepper.
Take a look at these additional soup recipes
- Chicken and Wild Rice Soup
- Chicken White Bean Soup
- Polish Sausage and Sauerkraut Soup
- Easy Southwest Soup
If you make this Cauliflower Cheese Soup, I would love to hear about it! Please leave me a comment and a rating.
Cauliflower Cheese Soup
Ingredients
- 4 tablespoons butter divided
- 1 large head cauliflower
- 1 cup sliced carrots
- 1 medium finely chopped onion
- 3 tablespoons flour
- 1 1/2 cups low sodium chicken broth
- 2 cups milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Wash and dry the head of cauliflower.
- Cut the cauliflower into bite-size pieces. Prepare the carrots and onion.
- Add 2 tablespoons butter, cauliflower, sliced carrots, and chopped onion to a large soup pot or Dutch oven.
- Sautee the vegetables over medium heat until slightly tender 8 to 10 minutes. Stir frequently so that the vegetables don't brown.
- Add the remaining butter and flour and stir in until it is combined with the vegetables.
- Stir in the chicken broth. Add the milk and stir in.
- Stir in the cheese. Continue to stir until the cheese is melted.
- Cook until the vegetables are tender about 20 to 30 Minutes.
Notes
- Wash and dry the cauliflower before cutting it up.Â
- Watch the vegetables carefully while sauteeing, so as not to brown them.
- Season the soup after all the ingredients are combined. Gradually add the salt and pepper tasting after each addition.Â
- Store in an airtight container in the refrigerator for 3 to 4 days.
Nutrition
This recipe was originally published on October 17, 2016. It has been updated with new content and pictures on January 4, 2024.
I am very sure it tastes fantastic with 2 cups of Cheddar!!
Happy Birthdays. Love those bowls.
This sounds delicious, Dawn! I agree that it should be cooler (record high temps here today!), but soup season is coming…and I need a bowl of this one waiting for me at lunch! 🙂
Oh Dawn, Happy Belated Birthday…so interesting…another couple friend of ours have the same birthday date as well…
This cauliflower soup looks delicious…creamy and cheesy…perfect for the season.
Have a wonderful week 🙂
Happy Birthday to you and your husband too! How neat that you have the same birthdays! The soup looks so creamy and delicious – I love how you make a separate cheese sauce – makes it extra good.
Happy Birthday to you and your husband! It’s so sweet that you share a birthday ♥
Ohhhhh….this soup. It looks so creamy & cheesy & wonderful. Perfect cold weather food.
Looks delicious I can eat this soup for any day.
We loved this soup, Dawn! Tasty and easy to make. It made a great “soup supper” with a slice of Cranberry Walnut Artisan Bread. Thanks for sharing!
Lori, I am happy to hear that you loved the soup!!! Thanks for stopping by.