Cauliflower Soup Recipe

Cauliflower Soup is one of those recipes that turns simple vegetables into pure comfort food magic. It’s thick, creamy, and loaded with tender cauliflower and veggies in a rich, cheesy base that hits the spot every single time. I’ve been making this soup for years, and it never gets old. There’s something about the way the flavors come together that makes even picky eaters go back for seconds.

This recipe came about on a chilly evening when I had a head of cauliflower that needed using. I wanted something heartier than a basic veggie soup, so I loaded it up with potatoes, carrots, and a homemade cheese sauce that makes it taste like liquid gold. The best part? It’s ready in under an hour and tastes like you spent all day on it. This creamy cauliflower soup has become my go-to for busy weeknights when I need something warm, filling, and seriously delicious. Whether you’re meal prepping or feeding a hungry family, this veggie cauliflower soup delivers comfort in every spoonful.

What You’ll Need to Make This Creamy Cauliflower Soup

Before we get cooking, let me walk you through what makes this soup so good. I always use fresh cauliflower and real butter because they make a huge difference in flavor. Here’s what you’ll need:

• 1 tablespoon olive oil
• 5 tablespoons unsalted butter, divided (I never skimp on this!)
• 1 cup diced yellow onion
• 1 cup diced carrots
• ¾ cup diced celery
• 1 cup diced baby gold potatoes, no need to peel (I love the texture they add)
• 1 tablespoon minced garlic
• ¾ teaspoon dried thyme
• ¾ teaspoon dried oregano
• ¾ teaspoon salt
• ½ teaspoon pepper
• 1 head cauliflower, 4 cups chopped (bite-size pieces work best)
• 3 cups chicken stock
• ¼ cup flour
• 2 cups whole milk (whole milk is essential here, don’t go lower)
• 1 cup shredded sharp Cheddar cheese (I prefer Cabot or Tillamook, freshly shredded from a block)
• Fresh thyme, optional
• Hearty buttered bread for serving

A quick note from experience: I always shred my own cheese from a block. Pre-shredded cheese has anti-caking agents that can make your cauliflower soup grainy instead of silky smooth. It’s worth the extra two minutes!

How to Make the Best Cauliflower Soup

I recommend reading through all the steps first so you can prep everything and know what’s coming next. This cauliflower soup recipe is straightforward, but having your ingredients ready makes the process smooth.

Step 1: Heat the olive oil and 1 tablespoon of butter in a large pot over medium-high heat. Add your diced onion, carrots, celery, potatoes, and minced garlic. Cook for 8 to 10 minutes, stirring occasionally, until everything softens. The vegetables should look translucent and lose their raw crunch when you press them gently with your spatula. You’ll smell the garlic getting fragrant, which is your cue that you’re on the right track.

Step 2: Toss in your chopped cauliflower along with the thyme, oregano, salt, and pepper. Stir everything together so the seasonings coat all the vegetables evenly. This step builds the flavor foundation for your cauliflower soup.

Step 3: Pour in the chicken stock and stir well. Crank up the heat to bring it to a boil, then immediately reduce to a gentle simmer. Cover the pot and let it cook for 10 to 15 minutes. Start checking at 10 minutes by testing a piece of potato with a fork. When it pierces easily without resistance, your vegetables are ready. Don’t overcook or they’ll get mushy.

Step 4: While the soup simmers, grab a small pot and melt the remaining 4 tablespoons of butter over medium heat. Once melted, sprinkle the flour evenly across the top. Whisk constantly for 1 full minute to cook out the raw flour taste. Now comes the crucial part: very gradually add the milk while whisking continuously. I’m serious about this, keep that whisk moving! Cook this mixture for 5 to 6 minutes until it coats the back of a spoon and has the consistency of thick cream. Do not let it boil or it might break. Remove from heat and stir in the shredded Cheddar cheese, one handful at a time, until completely melted and smooth.

Step 5: Lower your soup heat to low. Pour that gorgeous cheese sauce into your soup pot and stir gently to combine. Taste it and adjust with more salt and pepper. Usually about ¼ teaspoon more of each does the trick, but go with your taste preference. Want it creamier? Use an immersion blender directly in the pot for a few pulses, or carefully transfer 1 to 2 cups to a regular blender (let it cool slightly first, and don’t fill the blender more than halfway), blend until smooth, and stir back in.

Step 6: Ladle your creamy cauliflower soup into bowls. Top with extra cheese and fresh thyme if you’re feeling fancy. Serve alongside toasted, buttered bread for dipping.

Perfect Pairings for Your Cauliflower Soup

This cauliflower soup is hearty on its own, but the right side dishes make it a complete meal.

Crusty sourdough bread: The tangy flavor and chewy texture are perfect for soaking up every last drop of creamy soup. Toast it and slather with butter for maximum comfort.

Simple green salad: A crisp salad with lemon vinaigrette cuts through the richness of the cheese and adds fresh contrast. I like arugula or mixed greens with shaved Parmesan.

Roasted Brussels sprouts: Their caramelized, slightly bitter flavor balances the creamy, mild cauliflower soup beautifully. Plus, you’re doubling down on vegetables.

Apple slices with sharp Cheddar: This might sound odd, but the sweet-tart crunch of apples pairs amazingly with the best sides for cauliflower soup. It’s a classic combo for a reason.

Garlic breadsticks: Because who doesn’t love warm, garlicky bread with soup? They’re great for dipping and add an extra layer of comfort.

More Comforting Soup Recipes to Try

This creamy cauliflower soup pairs wonderfully with other vegetable-based soups that bring their own unique flavors to the table. For a lighter, protein-packed alternative, try the Cottage Cheese Cauliflower Soup which delivers the same creamy comfort with fewer carbs and extra protein. If you’re looking for a smoother, simpler version, the Creamy Cauliflower Potato Soup creates a velvety texture that melts on the tongue.

When you want to expand beyond cauliflower, the Double Umami Mushroom Soup offers an earthy, savory alternative that’s perfect for mushroom lovers. These soups make excellent meal prep options and can be served together at a soup party or enjoyed throughout the week for satisfying lunches.

Storing and Reheating Your Cauliflower Soup

I always make a big batch of this cauliflower soup because it stores beautifully. Let the soup cool to room temperature, but don’t leave it out longer than 2 hours for food safety. Then transfer to an airtight container. It’ll keep in the refrigerator for up to 4 days. For longer storage, freeze in airtight bags or containers for up to 3 months. Just make sure to leave a little room at the top since liquids expand when frozen.

When you’re ready to reheat, do it low and slow on the stovetop. Stir often to prevent sticking and add a splash of chicken stock or milk if it’s gotten too thick. The soup naturally thickens as it sits. Never let it come to a rolling boil or the dairy might separate and get grainy.

This cauliflower soup actually tastes even better the next day after all the flavors have had time to meld together. It’s perfect for meal prep Sundays! You can also make it ahead and refrigerate before adding the cheese sauce, then reheat and add the fresh cheese sauce when ready to serve.

Common Questions About Making Cauliflower Soup

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