Cheesy cauliflower soup

Cheesy cauliflower soup is a comforting and creamy dish that’s perfect for chilly days. It’s packed with flavor and nutrients, making it a great option for a hearty lunch or dinner. Here’s a simple recipe to make cheesy cauliflower soup:

Cheesy Cauliflower Soup Recipe


  • 1 large head of cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups (960ml) chicken or vegetable broth
  • 1 cup (240ml) heavy cream or milk
  • 2 cups (200g) shredded sharp cheddar cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Optional toppings: chopped fresh parsley, crumbled bacon, extra cheese, or croutons


  1. Prepare the Cauliflower:
    • Bring a large pot of salted water to a boil.
    • Add the cauliflower florets and cook for about 5 minutes, or until tender. Drain and set aside.
  2. Cook the Aromatics:
    • In a large pot or Dutch oven, heat the olive oil over medium heat.
    • Add the chopped onion and cook until soft and translucent, about 5 minutes.
    • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
  3. Make the Roux:
    • Push the onions and garlic to one side of the pot and melt the butter in the cleared space.
    • Stir in the flour and cook for about 2 minutes, stirring constantly, until it forms a thick paste and starts to turn golden.
  4. Add the Broth:
    • Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.
    • Bring the mixture to a simmer and cook for about 5 minutes, allowing it to thicken slightly.
  5. Blend the Soup:
    • Add the cooked cauliflower to the pot.
    • Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches using a regular blender. Be careful when blending hot liquids.
  6. Add the Cream and Cheese:
    • Stir in the heavy cream or milk.
    • Add the shredded cheddar cheese, Parmesan cheese, and Dijon mustard. Stir until the cheeses are melted and the soup is smooth.
    • Season with salt, pepper, and nutmeg (if using) to taste.
  7. Serve:
    • Ladle the soup into bowls and garnish with your choice of toppings, such as chopped parsley, crumbled bacon, extra cheese, or croutons.


  • Consistency: For a thicker soup, reduce the amount of broth slightly or add a bit more cheese. For a thinner soup, add more broth or milk until you reach the desired consistency.
  • Cheese: Use high-quality cheese for the best flavor. Sharp cheddar provides a strong cheesy taste, but you can mix in other cheeses like Gruyere or Swiss for a different flavor profile.
  • Make Ahead: This soup can be made ahead and reheated gently on the stove. If it thickens too much upon reheating, add a splash of broth or milk to adjust the consistency.

Enjoy your creamy and cheesy cauliflower soup!

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