What are the ingredients for cauliflower soup?

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.

Can you add cheese to cauliflower 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.

Will cauliflower thicken soup?

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.

Can I use frozen cauliflower?

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.

Can I make cheesy cauliflower soup without an immersion blender?

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.

Why is my cheese soup grainy?

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.

Is cheesy cauliflower soup gluten-free?

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.

Cheesy Cauliflower Soup

Name: Cheesy Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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

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

Scale

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

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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