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This cheesy, easy Cauliflower Soup recipe is a cozy, nourishing and satisfying meal for chilly days. The simple homemade soup is loaded with roasted vegetables, flavored with sharp cheddar cheese, and thickened with a creamy broth. A warm bowl of cream of cauliflower soup is perfect alongside a loaf of crusty bread or a basket of fluffy biscuits!

Close up shot of two bowls of easy cauliflower soup with fresh parsley on top

Easy Cream of Cauliflower Soup

Homemade cream of cauliflower soup is such a simple way to fill up on healthy vegetables when the weather is cold and a salad just doesn’t sound appetizing! It’s cozy, comforting, and incredibly delicious. Plus, the added step of roasting the cauliflower gives the soup a more complex, nutty, slightly sweet and rich depth of flavor that sets it apart from other veggie-based soups. Trust me — you won’t miss the meat in this healthy cauliflower soup!

Why this Roasted Cauliflower Soup is so Darn Good

If cauliflower soup doesn’t sound too exciting, you’ll definitely change your mind when you taste this rich, creamy version! Here are a few reasons that the easy soup will soon become a staple in your kitchen:

  • Simple and Affordable. You don’t need any fancy ingredients to make this homemade soup from scratch. Basic veggies, milk and broth will do the trick. Skipping the meat also makes it budget-friendly!
  • Healthy. At a time of year when it can be hard to summon the willpower to avoid the cookies and instead whip up a salad, this vegetable soup is the best of both worlds. It’s creamy, satisfying, hearty and indulgent-tasting, while still sneaking in plenty of good-for-you produce.
  • Flavorful. A roasted cauliflower soup has such a rich, deep, nutty, and slightly sweet taste that you just can’t achieve with a bowl of steamed vegetables. It doesn’t take much extra time or effort to toss the florets in the oven, but it adds so much flavor to the simple soup.
  • Cheesy. Come on, who doesn’t love a creamy, cheesy soup?! A handful of sharp white Vermont cheddar is the perfect finishing touch to make these vegetables incredibly good!
Overhead shot of two bowls of cream of cauliflower soup on a table with a baguette

Ingredients — Here’s What You’ll Need

  • Cauliflower
  • Olive oil
  • Salt and pepper
  • Butter
  • Onion
  • Celery
  • Carrots
  • Garlic
  • Flour
  • Thyme, parsley and chives
  • Chicken or vegetable broth
  • Milk
  • Cheddar cheese
Bowl of roasted cauliflower florets

How to Make Cauliflower Soup

This quick soup comes together on the stovetop in about 1 hour, and keeps well in the refrigerator to be reheated and enjoyed for easy lunches or dinners throughout the week.

  1. Roast cauliflower florets in a 400° F oven for about 25 minutes, stirring halfway through.
  2. Sauté onion, celery, carrots and garlic in butter.
  3. Add flour to thicken the soup.
  4. Stir in broth, bring to a boil, and then simmer until the broth thickens.
  5. Add the milk and roasted cauliflower, then simmer for about 10 more minutes, or just until the soup is warmed through.
  6. Remove from the heat and stir in the grated cheese, fresh parsley and chives. Stir until the cheese melts, and then ladle into bowls and serve!
Adding grated sharp cheddar cheese to a pot of creamy cauliflower soup

What to Serve with Cauliflower Soup

Here are a few easy sides that go well with roasted cauliflower soup:

Ladle full of cheesy cauliflower soup

Storage Tips

Make the soup in advance, allow it to cool completely, and store in an airtight container in the refrigerator for up to 3 days.

How to Freeze

If you want to prepare the soup well in advance and store it in the freezer, do not add the milk or cream. Allow the soup to cool completely, package in airtight containers or Ziploc freezer bags, and freeze for up to 3 months. Add the cream to the warm soup just before serving.

Horizontal shot of two bowls of easy cauliflower soup on a table with fresh parsley and bread

Recipe Variations

  • I prefer the chunky consistency of whole vegetables in this soup; however, you can puree the soup (or a small portion of the soup) if you like a smoother texture.
  • Instead of roasting the cauliflower, steam the florets on the stovetop or in the microwave. They won’t have the same toasty, nutty flavor, but they will still work in the recipe.
  • Add an extra cup of grated cheese to make the soup even creamier and cheesier.
  • Instead of milk, use half-and-half or heavy cream for a richer, thicker broth.
  • For a more subtle cheese flavor, use mild cheddar or even Velveeta cheese in lieu of the sharp cheddar.
  • I use chicken broth for nice flavor, but you can substitute with vegetable broth for a vegetarian soup.

Tips for the Best Cream of Cauliflower Soup Recipe

  • Use sharp cheddar or extra sharp cheddar for a rich cheese flavor. We like sharp Vermont white cheddar cheese in this soup, but any similar variety will work.
  • Start with room temperature milk or cream to avoid curdling, and once you add the milk, do not let the soup boil.
  • Use 2% or whole milk for a creamy broth. I do not recommend skim milk, because you need some fat for that thick consistency.
  • Fresh herbs are a delicious addition at the end, since they help to brighten up the flavor and color of the rich soup.
  • Garnish individual bowls with crispy bacon for a salty, savory addition.
Side shot of two bowls of easy cream of cauliflower soup on a table with a striped dish towel in the background

More Soup Recipes to Try

Close up shot of two bowls of easy cauliflower soup with fresh parsley on top

Easy Cauliflower Soup

5 from 4 votes
Prep: 30 minutes
Cook: 30 minutes
0 minutes
Total: 1 hour
Servings 8 cups
Calories 199 kcal
This cheesy, easy Cauliflower Soup recipe is a cozy, nourishing and satisfying meal for chilly days!

Ingredients
  

  • 1 head cauliflower, trimmed and cut into florets
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • ¼ cup butter
  • 1 medium onion, diced
  • 3 celery stalks, diced
  • 2 large carrots, peeled and diced
  • 2 teaspoons minced fresh garlic (about 2 large cloves)
  • ¼ cup all-purpose flour
  • 1 teaspoon chopped fresh thyme leaves (or ¼ teaspoon dried thyme)
  • 4 cups chicken or vegetable broth
  • 2 cups milk, at room temperature
  • 4 ounces (about 1 cup) grated cheddar cheese (I use Vermont sharp white cheddar)
  • ¼ cup chopped fresh parsley or chives
  • Optional garnish: crispy cooked, chopped bacon; chives or parsley

Instructions

  • Preheat oven to 400° F. Line a rimmed baking sheet with foil and spray with cooking spray. Place cauliflower florets on the baking sheet, drizzle with olive oil, toss to coat, and season with salt and pepper to taste. Roast cauliflower for about 20-25 minutes, stirring halfway through, until tender and browned.
  • Melt butter in a Dutch oven over medium heat. Add the onion, celery and carrots and cook, stirring occasionally, until softened (about 8-10 minutes). Add the garlic and cook, stirring constantly, for 1 more minute. Sprinkle in the flour and thyme; cook for 1 more minute, stirring constantly.
  • Gradually add broth and bring to a boil, scraping the browned bits from the bottom of the pan as you stir. Cook until the broth thickens, about 5-7 minutes. Reduce the heat to low, stir in the milk and roasted cauliflower florets. Cook, stirring occasionally, for about 10-15 more minutes, or until the soup is warmed through. Do not let it boil. Remove from heat and stir in the grated cheese and fresh parsley or chives. Stir until the cheese melts. Taste and season with salt and pepper, if necessary. Ladle into bowls and garnish with crispy bacon, if desired.

Notes

Make the soup in advance, allow it to cool completely, and store in an airtight container in the refrigerator for up to 3 days.
How to Freeze
If you want to prepare the soup well in advance and store it in the freezer, do not add the milk or cream. Allow the soup to cool completely, package in airtight containers or Ziploc freezer bags, and freeze for up to 3 months. Add the cream to the warm soup just before serving.

Nutrition

Serving: 1cupCalories: 199kcalCarbohydrates: 12gProtein: 8gFat: 14gSaturated Fat: 8gCholesterol: 35mgSodium: 624mgPotassium: 409mgFiber: 2gSugar: 5gVitamin A: 2946IUVitamin C: 35mgCalcium: 202mgIron: 1mg
Keyword: cauliflower soup, cheesy, cream of cauliflower soup, easy cauliflower soup, roasted cauliflower soup
Course: Dinner, Lunch
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 5 stars
    Oh my goodness!!! I made this made, Creamy Cauliflower Soup and it is delicious! I love the creaminess, the display of colors, and the flavors are amazing, great soup for cold nights. Thank you.

  2. 5 stars
    Our Utah temps took a dip this week, so I was excited to try this tonight for my family…I’m so glad I did! It was every bit as good as it looks! I served it with toasted sourdough and a pear and greens salad garnished with blue cheese and pecans. I decided to lightly purée one cup of the soup and blend it back into the pot. Truly delicious!

  3. 5 stars
    Absolutely wonderful. first time I’ve made cauliflower soup. Won’t be the last. Thanks for posting your recipe.