This Cheesy Cauliflower Soup is the ultimate bowl of comfort. Tender cauliflower simmers in a savory broth, blends into a velvety base, and gets finished with cream, sharp cheddar, and Parmesan. It tastes like a loaded cheese soup, but it's made in one pot in about 45 minutes. The perfect way to kick of soup season!
There's no flour or roux here. The cauliflower does all the thickening, which keeps the soup naturally gluten-free and lets the cheese flavor shine. I tested this cauliflower cheese soup a few times to get the balance right, and the trick is to set aside some of the florets and stir them back in after blending, so every spoonful has a little texture.
If you loved this easy cauliflower soup recipe, try our Creamy Garlic Cauliflower Soup, Roasted Butternut Squash and Cauliflower Soup, or Mac and Cheese Soup next.
Why You'll Love This Recipe
- Rich and cheesy. Two cups of sharp cheddar and a little Parmesan melt into the soup for big cheese flavor in every bite.
- No flour or roux. Blended cauliflower thickens the soup naturally, so it's gluten-free as long as your broth is. No extra pan or whisking needed.
- Velvety with a little texture. Most of the soup is blended smooth, and the reserved florets add tender bites throughout.
- One pot, about 45 minutes. It's an easy weeknight dinner with simple ingredients and minimal cleanup.
- Easy to customize. Add bacon, swap in broccoli, or turn up the heat to make it your own.
Jump to:
- Why You'll Love This Recipe
- Ingredients and Substitutions
- Equipment
- Instructions
- Add the Cheese Off the Heat, One Handful at a Time
- Slow Cooker Cheesy Cauliflower Soup
- Instant Pot Cheesy Cauliflower Soup
- Recipe Variations
- Tips for the Best Cheesy Cauliflower Soup
- Storage
- How to Serve
- Side Dishes for Soup
- FAQ
- More Soup Recipes
- Tried this recipe?
- Comments
Ingredients and Substitutions
To make this creamy Cheesy Cauliflower Soup, you will need the following ingredients (see recipe card below for quantities):
- butter - for sautéing the onion and garlic. Olive oil works in a pinch.
- yellow onion - gives the soup a sweet, mellow base. White onion or a shallot works too.
- garlic - fresh cloves give the best flavor. In a pinch, stir in ½ teaspoon garlic powder with the broth.
- cauliflower - you'll need one large head cauliflower, cut into small, even florets so they cook and blend evenly. Frozen florets work too and can go straight into the pot, though they may need a few extra minutes to get tender.
- vegetable broth - keeps the soup vegetarian. Chicken broth works as a substitute.
- salt and black pepper - season lightly at first, since the cheese and broth add salt. Taste and adjust at the end.
- paprika - adds gentle warmth and color. Use smoked paprika for a smoky twist, or add a pinch of cayenne pepper for extra heat.
- whole milk - lightens the soup so it isn't too heavy. 2% milk works, but the soup will be slightly less rich.
- heavy cream - makes the soup velvety and rich. Half-and-half is a lighter substitute.
- sharp cheddar cheese - grate it yourself from a block. Pre-shredded cheese has anti-caking agents that can make the soup grainy. White or yellow cheddar both work.
- Parmesan cheese - freshly grated Parmesan adds a salty, nutty depth. Traditional Parmesan is made with animal rennet, so look for a vegetarian-friendly Parmesan-style cheese if you need to keep this vegetarian.
- optional garnish - extra shredded cheddar, chopped fresh chives or green onions, and freshly ground black pepper. Crispy bacon bits and croutons are great too.
Equipment
You will need a large pot or Dutch oven, an immersion blender, a slotted spoon, and a box grater.
Instructions
- Sauté the aromatics. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Cook the cauliflower. Add the cauliflower, vegetable broth, salt, pepper, and paprika. Stir to combine and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, or until the cauliflower is very tender.
- Blend the soup. Remove about 1½ cups of cauliflower florets with a slotted spoon and set aside. Use an immersion blender to purée the remaining soup until smooth and creamy. For a chunkier soup, blend only partially.
- Make it creamy. Stir in the milk and heavy cream. Return the reserved cauliflower to the pot and cook over low heat for 2 to 3 minutes until warmed through. Do not let the soup boil once the dairy has been added.
- Add the cheese. Remove the pot from the heat. Add the cheddar and Parmesan a handful at a time, stirring until completely melted before adding more. Taste and season with additional salt and pepper, if needed.
- Serve. Ladle the soup into bowls and top with extra cheddar, chives or green onions, and black pepper, if desired.
Expert Tip
Add the Cheese Off the Heat, One Handful at a Time
Once the cream is in, keep the soup below a boil, and take the pot off the burner before the cheese goes in. Cheese added to a bubbling soup can turn grainy or oily. Stir in one handful at a time and wait until it's completely melted before adding the next. Freshly grated cheese melts far more smoothly than the pre-shredded kind, so it's worth the extra minute at the grater.
Alternative Cooking Method
Slow Cooker Cheesy Cauliflower Soup
Sauté the onion and garlic in the butter on the stovetop for a few minutes, then transfer to a slow cooker. Add the cauliflower, vegetable broth, salt, pepper, and paprika. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the cauliflower is very tender. Remove about 1½ cups of florets, blend the rest with an immersion blender, then stir in the milk, cream, and reserved florets. Cook on low for about 15 minutes until warmed through. Turn off the heat and stir in the cheddar and Parmesan a handful at a time until melted.
Alternative Cooking Method
Instant Pot Cheesy Cauliflower Soup
Use the sauté function to melt the butter, then cook the onion for 4 to 5 minutes and the garlic for 1 minute. Add the cauliflower, vegetable broth, salt, pepper, and paprika. Lock the lid and pressure cook on high for 4 minutes, then quick release. Remove about 1½ cups of florets, blend the rest with an immersion blender, and stir in the milk, cream, and reserved florets. Warm on the low sauté setting for 2 to 3 minutes without boiling, then turn off the pot and stir in the cheddar and Parmesan a handful at a time until melted.
Recipe Variations
- Add bacon. Top the soup with crispy bacon bits for a salty, smoky crunch.
- Make it broccoli cheddar. Swap half of the cauliflower for broccoli florets.
- Add more veggies. Sauté diced carrots and celery with the onion for a more classic soup base.
- Make it loaded. Add a diced, peeled potato with the cauliflower for a heartier soup, then top with bacon, sour cream, and chives like our Slow Cooker Loaded Baked Potato Soup.
- Go smoky. Use smoked paprika and replace part of the cheddar with smoked Gouda.
- Spice it up. Add a pinch of cayenne or a dash of hot sauce, or swap in pepper jack for some of the cheddar.
- Roast the cauliflower. Roast the florets first (with a drizzle of olive oil and salt) for a deeper, nuttier flavor, like in our Roasted Butternut Squash and Cauliflower Soup.
- Lighten it up. Use half-and-half in place of the heavy cream, or all milk. The creamy cauliflower soup will be a little less rich.
- Add protein. Stir in shredded rotisserie chicken or diced ham at the end.
Tips for the Best Cheesy Cauliflower Soup
- Cut the florets small. Even, bite-sized pieces cook at the same rate and blend smoothly.
- Cook until very tender. Undercooked cauliflower can make the soup grainy, so simmer until it falls apart easily with a fork.
- Grate your own cheese. A block of cheddar melts into a smooth, creamy soup, while pre-shredded cheese can stay gritty.
- Pour in the dairy slowly. Add the milk and cream in a steady stream while stirring so the soup stays smooth, and keep the heat low.
- Don't let it boil after adding the dairy. High heat can cause milk and cream to curdle.
- Add the cheese gradually. Stir in one handful at a time off the heat so it melts evenly.
- Reserve some florets. Stirring them back in after blending adds satisfying texture.
- Season at the end. The cheese and broth are already salty, so taste before adding more salt.
- Adjust the consistency. Thin the soup with a splash of broth or milk, or simmer it a few minutes longer before adding the dairy for a thicker soup.
Storage
Make Ahead
Chop the cauliflower and onion up to 2 days ahead and store them in the fridge. You can also make the pureed soup a day ahead through the blending step, then finish it with the milk, cream, and cheese right before serving for the best texture.
How to Store
Let the leftovers cool to room temperature, then transfer to an airtight container and store in the refrigerator for up to 3-4 days.
How to Reheat
Reheat on the stove over low heat, stirring often, until warmed through. Add a splash of milk or broth if it has thickened in the fridge, and don't let it boil. You can also microwave it in 30-second increments, stirring between each one.
How to Freeze
Cool the soup completely, then transfer to a freezer-safe container, leaving a little room for expansion, and freeze for up to 3 months. Dairy soups can separate a bit after freezing, so thaw overnight in the fridge, reheat gently, and whisk or briefly blend with an immersion blender to bring it back together.
How to Serve
Serve this Cheesy Cauliflower Soup as a cozy dinner, lunch, or starter. It's especially good on chilly fall and winter nights.
These are my favorite breads and salads to serve with it:
Side Dishes for Soup
Looking for the perfect accompaniments to your favorite soups? Explore our collection of soup side dishes, including crusty breads, fresh salads, savory crackers, and hearty sandwiches that complement and elevate any bowl of soup.
FAQ
At its simplest, cauliflower soup is made with cauliflower, onion, garlic, butter or oil, and broth, seasoned with salt and pepper. Cream or milk makes it extra velvety, and cheese turns it into a cheesy soup. This version uses cauliflower, yellow onion, garlic, butter, vegetable broth, paprika, whole milk, heavy cream, sharp cheddar, and Parmesan. You can also add other vegetables, like potatoes or leeks, for a heartier soup.
Yes, and it's what makes this soup so good. Cauliflower has a mild, slightly sweet flavor that pairs perfectly with melty cheese. Sharp cheddar is the classic choice, and Parmesan adds a salty, nutty depth. White cheddar, Gruyère, and smoked Gouda are also great. For the smoothest soup, grate the cheese yourself from a block, take the pot off the heat, and stir it in one handful at a time until each addition is melted.
Yes. When cauliflower is cooked until very tender and blended, it breaks down into a smooth, creamy texture, so you don't need flour, cornstarch, or a roux. For a thicker soup, blend a little more of the cauliflower or simmer the soup a few extra minutes before adding the dairy. To thin it out, stir in a splash of broth or milk until it reaches the consistency you like.
Yes. Add the frozen florets straight to the pot without thawing. They may need a few extra minutes of simmering, so cook until they are very tender before blending.
Yes. Be careful when blending hot liquids: let the cauliflower mixture cool for a few minutes, then blend it in batches, filling the blender no more than halfway and venting the lid so steam can escape. Pour the pureed soup back into the pot and continue with the recipe. You can also mash the cauliflower with a potato masher for a chunkier soup.
The most common causes are pre-shredded cheese, boiling the soup after adding the dairy, or adding the cheese while the soup is too hot. Grate your own cheese, keep the soup below a boil once the milk and cream are in, and stir in the cheese off the heat a handful at a time. Undercooked cauliflower can also make the soup grainy, so make sure it's very tender before blending.
This recipe doesn't use any flour, so it's naturally gluten-free. Just check the label on your vegetable broth, and use freshly grated cheese rather than pre-shredded cheese, which can contain additives.
More Soup Recipes
Looking for other recipes like this? Try these:
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Cheesy Cauliflower Soup
- Total Time: 45 minutes
- Yield: 6 servings (about 8 cups) 1x
- Diet: Gluten-Free, Vegetarian
Description
This creamy Cheesy Cauliflower Soup is made in one pot with tender cauliflower, sharp cheddar, and Parmesan. No flour needed, and it's ready in about 45 minutes.
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 large head cauliflower, cut into small florets (about 6 cups)
- 4 cups vegetable broth
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly grated
- ¼ cup Parmesan cheese, freshly grated
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Add the cauliflower, vegetable broth, salt, pepper, and paprika. Stir to combine and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 12-15 minutes, or until the cauliflower is very tender.
- Remove about 1½ cups of cauliflower florets with a slotted spoon and set aside. Use an immersion blender to purée the remaining soup until smooth and creamy. For a chunkier soup, blend only partially.
- Stir in the milk and heavy cream. Return the reserved cauliflower to the pot and cook over low heat for 2-3 minutes until warmed through. Do not let the soup boil once the dairy has been added.
- Remove the pot from the heat. Add the cheddar and Parmesan a handful at a time, stirring until completely melted before adding more. Taste and season with additional salt and pepper, if needed.
- Ladle the soup into bowls and top with extra cheddar, chives or green onions, and black pepper, if desired.
Notes
Slow cooker instructions: Sauté the onion and garlic in the butter, then add to a slow cooker with the cauliflower, broth, salt, pepper, and paprika. Cook on low for 4 to 5 hours or on high for 2 to 3 hours until very tender. Remove 1½ cups of florets, blend the rest, stir in the milk, cream, and reserved florets, and warm on low for about 15 minutes. Turn off the heat and stir in the cheeses.
Instant Pot instructions: Sauté the onion and garlic in the butter on the sauté setting. Add the cauliflower, broth, salt, pepper, and paprika and pressure cook on high for 4 minutes, then quick release. Remove 1½ cups of florets, blend the rest, and stir in the milk, cream, and reserved florets. Warm on low sauté for 2 to 3 minutes without boiling, then turn off the pot and stir in the cheeses.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently over low heat with a splash of milk or broth, without boiling. Whisk or blend briefly if it separates after freezing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
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