Cauliflower Cheese Soup – Let me start with a confession: I was not a cauliflower fan growing up. It was always that bland, steamed side dish that felt like a chore to eat. Sound familiar? But then, one chilly winter afternoon, my friend made me a bowl of cauliflower cheese soup. She casually set it in front of me, and I hesitated—like, how good could this possibly be? Spoiler: it was life-changing.
The creamy texture, the sharp cheddar, the smoky bacon—it was everything. That soup turned my “meh” feelings about cauliflower into full-blown love. And now, this recipe has become a staple in my house. It’s my go-to when I need something comforting and easy, especially when the weather calls for a cozy night in. Bonus? My picky eater kids actually ask for seconds. Who would’ve thought?
Why You’ll Love This Cauliflower Cheese Soup Recipe?
- Quick and Easy: Ready in just 30 minutes, so it’s perfect for busy weeknights.
- Rich and Creamy: The cheddar and cream make it next-level indulgent.
- Customizable: Add your own spin—spicy, veggie-packed, or extra cheesy.
- Family-Friendly: Seriously, who doesn’t love a soup with bacon and cheese?
Ingredient Notes:
Here’s the breakdown of what makes this soup so amazing:
- Cauliflower: The star of the show! It creates a creamy base and is packed with nutrients.
- Cheddar Cheese: Go for sharp cheddar—it melts beautifully and adds a tangy, bold flavor.
- Bacon: Crispy, smoky goodness that makes everything better.
- Heavy Cream: This gives the soup its velvety texture. You could use half-and-half if you want to lighten it up a bit.
- Chicken Broth: Adds depth to the soup. Vegetable broth works too if you’re keeping it vegetarian.
- Spices: A pinch of nutmeg, chili powder, and thyme takes the flavor from good to chef’s kiss.
- Parsley and Chives: Fresh herbs give the soup a pop of color and a hint of brightness.
How To Make Cauliflower Cheese Soup?
Making this Cauliflower Cheese Soup is a breeze. Let’s dive in:
- Cook the Bacon
Start by melting a tablespoon of butter in a large soup pot over medium heat. Add the diced bacon and cook until it’s crispy. Scoop it out with a slotted spoon and set it aside—you’ll use it as a garnish later. Try not to snack on all of it while you cook. - Sauté the Veggies
Add the remaining butter to the pot and let it melt into the bacon drippings. Toss in the onions and carrots and cook for about 2 minutes, just until they start to soften. - Build the Flavor
Now, add the cauliflower florets, minced garlic, thyme, chili powder, and parsley. Season everything with a good pinch of salt and pepper. Stir it all together and let it cook for about 3 minutes. - Add the Broth and Cream
Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat and stir in the heavy cream. Let it simmer for 12–15 minutes, or until the veggies are nice and tender. - Blend It All Together
Use an immersion blender to puree the soup right in the pot until it’s creamy and smooth. If you don’t have one, no worries—just use a regular blender in batches (but be careful, it’s hot!). - Melt the Cheese
Return the blended soup to the pot and turn the heat to medium. Stir in the shredded cheddar cheese and a pinch of nutmeg, letting the cheese melt completely. Taste the soup and adjust the seasoning if needed. - Garnish and Serve
Ladle the soup into bowls and top with the crispy bacon, extra cheese, and a sprinkle of dried chives. Serve it hot and enjoy the cozy vibes.
Storage Options:
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
- Freezer: Freeze the soup without the cheese for up to 3 months. When reheating, add the cheese once it’s warmed through for the best texture.
Variations and Substitutions:
This soup is super flexible—here are some ideas to make it your own:
- Vegetarian: Skip the bacon and use smoked paprika for that smoky flavor. Swap chicken broth with vegetable broth.
- Dairy-Free: Use coconut cream and a plant-based cheese substitute for a creamy, lactose-free version.
- Extra Veggies: Add spinach, kale, or even broccoli for more greens.
- Spicy Kick: Crank up the chili powder or toss in a pinch of cayenne for heat lovers.
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What to Serve with Cauliflower Cheese Soup?
This soup is hearty enough on its own, but pairing it with the right sides takes it up a notch:
- Crusty Bread: Perfect for dunking into the creamy goodness.
- Grilled Cheese: Because, let’s face it, you can never have too much cheese.
- Side Salad: A fresh green salad balances out the richness.
- Crackers: Add a crunchy texture for contrast.
Frequently Asked Questions:
Can I use frozen cauliflower?
Absolutely! It’s a time-saver and works just as well as fresh.
How do I make it thicker?
Let it simmer uncovered for a few extra minutes, or add a cornstarch slurry if you want it extra thick.
Can I make it ahead of time?
Totally! The flavors deepen as it sits, so it’s even better the next day. Just store it in the fridge and reheat when you’re ready.
So, what do you think? Are you ready to whip up this Cauliflower Cheese Soup? It’s creamy, comforting, and ridiculously easy to make. I’d love to hear how yours turns out! Did you stick to the recipe or put your own spin on it? Let me know in the comments below—I can’t wait to hear all about it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cauliflower Cheese Soup
Ingredients
For the Soup:
- 3 tablespoons butter divided
- 4 slices bacon diced
- 1 small yellow onion diced
- 2 to 3 large carrots sliced into 1/8-inch rounds
- 1 head cauliflower 1–1.5 pounds, cut into florets
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon chili powder
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ¼ teaspoon ground nutmeg
Optional Garnishes:
- ¼ cup shredded cheddar cheese
- 1 teaspoon dried chives
Instructions
Cook the Bacon
- In a large soup pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the diced bacon and cook until crispy, approximately 2–3 minutes. Remove the bacon using a slotted spoon and set it aside for garnish.
Sauté the Vegetables
- Add the remaining butter to the pot, allowing it to melt into the rendered bacon fat. Stir in the diced onion and carrot slices. Cook for about 2 minutes until softened.
Build the Flavor Base
- Incorporate the cauliflower florets, minced garlic, thyme, chili powder, and parsley into the pot. Season generously with salt and pepper. Cook for 3–4 minutes, stirring occasionally, to allow the vegetables to absorb the flavors.
Add Liquid Ingredients
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a gentle simmer and stir in the heavy cream. Let the soup simmer for 12–15 minutes, stirring occasionally, until the cauliflower and other vegetables are tender.
Blend the Soup
- Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup to a countertop blender in batches and carefully blend until smooth. Return the blended soup to the pot.
Melt the Cheese
- Set the pot over medium heat and stir in the shredded cheddar cheese and ground nutmeg. Continue stirring until the cheese has completely melted into the soup. Adjust the seasoning with additional salt and pepper if needed.
Garnish and Serve
- Ladle the soup into individual bowls and garnish with the previously prepared crispy bacon, additional cheddar cheese, and dried chives, if desired. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
