Cauliflower and Cheese Soup
This cauliflower and cheese soup is perfect for lunch or busy weeknight dinners! It’s simply spiced with just salt and pepper to let the cheesy flavour be the star! Easy to make and loaded with fresh cauliflower and cheddar cheese, it’s a great way to get in more veggies!
You know you’re officially an adult when you get excited to see huge, fresh cauliflower at the Farmer’s Market! That was me at a recent visit to the market. We eat a lot of cauliflower in the autumn when it’s at its best, and I rushed home with my prize cauliflower to whip up a batch of this cheesy, creamy cauliflower soup!
I truly believe that there is nothing better than a piping hot bowl of soup on a cold day. Whether it is a bowl of vegetable noodle soup or maple roasted butternut squash soup, the flavours of soup are so comforting. Like a warm hug in a bowl.
Why I think you’ll love this soup
Like me, I think you’ll love this cauliflower and cheese soup because it’s loaded with cauliflower, yet also so creamy with the bold flavour of aged cheddar cheese. It’s so easy to make, which makes it perfect for any day of the week, yet I really love slowing down on a weekend to make a big pot.
Surprisingly it gets its creaminess just from milk (I use 1%) and the melted cheddar cheese. No need for heavy cream. This chunky soup which makes it a hearty meal.
Ingredients You Will Need
- butter
- onion
- cauliflower
- condensed chicken borth
- flour
- milk
- cheddar cheese
- salt and pepper
How to make cauliflower and cheese soup
Please see below for the full printable recipe card
Whisk milk and flour and set aside. In a Dutch oven or large soup pot melt butter. Add onions and cook until softened. Add chicken broth and cauliflower florets.
Bring to a boil, cover and reduce heat to simmer until cauliflower is tender. Add milk and flour mixture, cook and stir over medium heat until mixture boils and becomes thickened.
Remove from heat, add cheese and stir until cheese is fully melted and blended in. Stir in salt and pepper to taste. Ladle into soup bowls and garnish with mini croutons.
Tips and Tricks
- This soup is so thick and creamy it could almost be considered a chowder, however if you would like it a bit thinner, simply use an immersion blender to blend up some of the cauliflower pieces for a thinner, creamier base.
- Using aged cheddar cheese gives this soup a real depth of flavour, however a medium cheddar would also suffice.
- Feel free to use white cheddar cheese.
- I don’t recommend using pre-shredded cheese for best results
- While thickening the soup, be sure to watch it carefully, stirring almost constantly to prevent burning. I find it takes about 4 to 5 minutes to thicken to my liking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To make mini croutons, simple cut day old bread into small cubes and brown them in a frying pan with a bit of butter.
- Add chunks of leftover cooked chicken breast for an extra hit of protein (this was my husband’s tip!)
This easy cheesy cauliflower soup is proof that comfort food doesn’t have to be complicated. With its chunky texture and cheesy flavour it’s perfect for chilly evenings or whenever you are craving a bowl of something comforting and satisfying. Serve it with a slice of crusty bread and you have yourself a simple, nourishing meal you’ll want to make again and again!
I’d love for you to try a bowl, and do let me know now what you think!
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Cauliflower and Cheese Soup
Equipment
- 1 Mixing bowl
- 1 Dutch Oven or Stock Pot
Ingredients
- ¼ cup all purpose flour
- 2 ½ cups milk
- 2 tablespoons butter
- ½ cup chopped onion
- 3 cups cauliflower florets (small pieces)
- 1 can condensed chicken broth (10 ounces)
- 1 ½ cups shredded cheddar cheese
- salt and pepper
Instructions
- In a mixing bowl whisk together flour and milk until smooth; set aside.
- Melt butter in a large pot; cook onion over medium-low heat until softened. Add cauliflower florets and chicken broth. Bring to boil, cover and reduce heat to simmer for about 8 to 10 minutes, until cauliflower is tender.
- Add milk and flour mixture; stir over medium high heat until mixture bubbles and thickens.
- Remove from heat and stir in shredded cheese until fully melted and smooth. Add salt and pepper to taste.
- Ladle into soup bowls and garnish with croutons or serve with crusty bread.
This soup was delicious, quick and easy to make! Glad I decided to double the recipe!