I’ve been on a mission to jazz up my veggie game, and this cauliflower cheese soup is a total winner.
Each spoonful delivers a perfect balance of sharp cheddar and aromatic garlic in a silky-smooth base that’ll make you forget you’re eating vegetables.
It’s cozy, creamy, and just what you need on a chilly autumn night.
Serve it with crusty bread, and you’ll want to lick the bowl clean!
Why You’ll Love This Cauliflower Cheese Soup
Rich & Creamy Texture: Blended to perfection, this soup is ultra-smooth with a luscious, cheesy finish.
Deep, Roasted Flavor: Roasting the cauliflower adds a layer of caramelized flavor, elevating each bite.
Nutritious Comfort Food: Packed with veggies and warm flavors, this hearty meal is both comforting and wholesome.
Customizable Toppings: Garnish with extra cheese, herbs, roasted cauliflower, or crispy bacon for added texture and flavor.
Ingredients
- Cauliflower: When roasted, it provides a creamy, nutty base.
- Olive Oil & Butter: To roast the veggies and sauté the onion and garlic.
- Onion & Garlic: These aromatics create a flavorful foundation.
- Vegetable or Chicken Broth: Forms the liquid base of the soup. Start with 3 cups and add more as needed.
- Whole Milk: Creates the soup’s luxuriously velvety texture.
- Sharp Cheddar Cheese: Provides a bold, tangy flavor and a hint of salty goodness.
- Dijon Mustard: Adds subtle tanginess and depth of flavor.
- Seasonings: Salt and pepper balance the flavors, while optional paprika brings a subtle smoky depth.
- Fresh Chives or Parsley: For a pop of color.
How to Make Cauliflower Cheese Soup
This soup is pure comfort in a bowl, yet it doesn’t weigh you down.
Better yet, it’s elegant enough for entertaining but simple enough for a weeknight dinner.
And it’s perfect for those chilly evenings when you need something warm and satisfying to wrap your hands around.
Here’s how to make it:
1. PREHEAT the oven to 400°F and line a baking sheet with parchment paper.
2. ROAST the cauliflower with olive oil, salt and pepper for 25-30 minutes, flipping halfway.
3. SAUTÉ the onion and garlic, then stir in the broth and roasted cauliflower. Simmer for 10-15 minutes.
4. BLEND the soup until smooth. Stir in the milk, Dijon mustard, and smoked paprika over low heat. Gradually add the cheddar in small batches, stirring until melted and smooth.
5. SEASON to taste with salt and black pepper.
6. SERVE immediately, garnished with extra roasted cauliflower, fresh chives or parsley, and more cheddar if desired. Enjoy!
Tips For the Best Cauliflower Cheese Soup
As easy as this soup is to make, there are a few things to keep in mind before you begin:
- Veggie prep. Cut cauliflower florets into similar-sized pieces to ensure even cooking.
- Roasting technique. Roast the cauliflower until deeply golden brown for maximum flavor development. Use a large enough tray so the veg has room to roast rather than steam.
- Cheese selection. Use freshly grated cheese, so it melts smoothly. Add it in small handfuls – not all at once, as that can cause clumping and make the soup grainy.
- Liquid ratio. Start with less liquid than you think you need – you can always thin the soup later, but it’s harder to thicken it.
- Temperature control. Keep the heat low when adding the dairy and cheese to prevent curdling and separation. Don’t let it boil.
- Make-ahead tip. If making ahead, prepare only until the blending stage and then add dairy/cheese when reheating to maintain optimal texture.
- Roast the garlic. Remove the outer layers, cut the top off, and wrap it in foil. Roast with the cauliflower, then squeeze it into the pot.
- Use heavy cream. Make it extra cream with cream instead of milk.
- Add bacon. Cook the bacon in the skillet, remove to a plate, then add the onion. Use the bacon as garnish.
How to Store
Like most creamy dishes, this won’t freeze well. It’s likely to become grainy after thawing.
Still, you can store it in the fridge if you have leftovers.
To Store: Place cooled leftovers in an airtight container and refrigerate for 3-4 days.
To Reheat: Warm leftovers over low heat on the stovetop, stirring occasionally until hot. Alternatively, microwave in 30-second intervals, stirring between each spin, until heated through.
More Hearty Soup Recipes You’ll Love
Turkey and Rice Soup
Creamy Wild Rice and Mushroom Soup
Sweet Potato and Carrot Soup
Roasted Red Pepper Soup
Cauliflower Cheese Soup
4
servings20
minutes45
minutes445
kcalCreamy and comforting, this homemade cauliflower cheese soup blends roasted cauliflower with sharp cheddar for a rich, savory bowl perfect for chilly days.
Ingredients
1 large head of cauliflower, cut into small florets
3 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
1 medium yellow onion, diced
4 cloves garlic, minced
4 cups vegetable or chicken broth, divided
1 1/2 cup whole milk
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika, optional
1 1/2 cups sharp cheddar cheese, shredded
salt and black pepper, to taste
fresh chives or parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Spread the cauliflower florets on the baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for 25-30 minutes, flipping halfway to ensure even cooking.
- Warm the remaining oil and butter in a large pot or Dutch oven. Add the onion and cook until soft, about 5-7 minutes. Stir in the garlic until fragrant, about 30 seconds.
- Pour in 3 cups of broth and add the roasted cauliflower florets (reserve a few for garnish, if desired). Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
- Blend the soup until smooth using an immersion blender. Alternatively, transfer the soup in batches to a blender and return it to the pot.
- Over low heat, stir in the milk, Dijon mustard, and smoked paprika. If needed, add more broth to reach the desired consistency.
- Add the cheddar in small batches, stirring until melted and smooth after each addition. Carefully taste the soup and season with salt and black pepper as needed.
- Serve immediately with the reserved roasted cauliflower, fresh chives or parsley, and an extra sprinkle of cheddar if desired. Enjoy!
Notes
- Use freshly grated cheese, so it melts smoothly. Add it in small handfuls – not all at once, as that can cause clumping and make the soup grainy.
- Start with less liquid than you think you need. You can always thin the soup later, but it’s harder to thicken it.
- Keep the heat low when adding the dairy and cheese to prevent curdling and separation. Don’t let it boil.