Cheesy Cauliflower Soup Recipe



  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced


  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/8 teaspoon cayenne pepper (optional, for a bit of heat)

The Main Event

  • 1 large head cauliflower, cut into florets
  • 4 cups low-sodium chicken or vegetable broth

Thickening and Creamy Base

  • 1/4 cup all-purpose flour (for gluten-free, use a gluten-free flour blend)
  • 3 cups milk (whole milk adds extra richness, but any kind will work)

The Cheese Factor

  • 2 cups sharp cheddar cheese, shredded (other options: Monterey Jack, Gouda)


  • Large pot or Dutch oven
  • Immersion blender (or regular blender)


1. Sauté the Aromatics: Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for 30 seconds more, until fragrant.

2. Add Cauliflower and Broth: Add the cauliflower florets, salt, pepper, garlic powder (if using), and cayenne pepper (if using). Pour in the broth and bring to a boil. Reduce heat to a simmer and cook until the cauliflower is very tender, about 15-20 minutes.

3. Thicken the Soup: In a separate bowl, whisk together the flour and milk until smooth. Gradually pour the milk mixture into the soup, whisking constantly to prevent lumps. Bring back to a simmer and cook for 5 minutes, or until slightly thickened.

4. Blend (Partially): Here’s where you choose your texture:

  • Ultra Smooth: Transfer the soup in batches to a blender and puree until completely smooth. Be careful with hot liquids!
  • Chunky Style: Remove about 1/3 of the cauliflower from the soup. Use an immersion blender to partially blend the remaining soup, leaving some texture. Add the reserved cauliflower back in.

5. It’s Cheesy Time! Remove the pot from heat. Gradually add the shredded cheese, stirring until melted and the soup is creamy. Taste and adjust seasonings with salt and pepper as needed.

6. Optional Garnishes: Ladle into bowls and garnish with additional shredded cheese, chopped fresh parsley, a drizzle of cream, or croutons for a textural contrast.


Flavor Boost: For extra depth, sauté a couple of tablespoons of bacon or pancetta before adding the vegetables.

Spice It Up: Add a pinch of red pepper flakes, smoked paprika, or a dash of hot sauce for added spice.

Make It Vegetarian: Substitute vegetable broth for the chicken broth.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Enjoy your delicious and comforting cheesy cauliflower soup!


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