Best 9 Best Cauliflower Cheese Soup Recipes

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Indulge in a creamy, cheesy delight with our collection of cauliflower cheese soup recipes. These culinary creations transform the humble cauliflower into a velvety, comforting soup, perfect for a cozy meal. Whether you prefer a classic version or a unique twist, we have something for every palate. Dive into the cheesy goodness of our traditional cauliflower cheese soup, where tender cauliflower florets bask in a rich, creamy cheese sauce. For a lighter option, try our roasted cauliflower soup, where roasted cauliflower adds a smoky, caramelized flavor to the smooth cheese base. If you're craving a touch of spice, our spicy cauliflower cheese soup infuses the creamy soup with a hint of heat, sure to warm you from the inside out. And for those seeking a vegan alternative, our vegan cauliflower cheese soup offers a plant-based version that's just as creamy and satisfying. Whichever recipe you choose, prepare to be enveloped in the comforting warmth of cauliflower cheese soup.

Check out the recipes below so you can choose the best recipe for yourself!

CAULIFLOWER CHEDDAR SOUP



Cauliflower Cheddar Soup image

When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. -Rosa Renee McEldowney, Jackson, Michigan

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 2 quarts.

Number Of Ingredients 13

1 medium head cauliflower, broken into florets
1 medium onion, chopped
1 can (14-1/2 ounces) chicken broth
1 chicken bouillon cube
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
2 cups shredded cheddar cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon each cayenne pepper, curry powder and white pepper
Minced fresh parsley, optional

Steps:

  • In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.

Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 907mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 12g protein.

CHEESY CAULIFLOWER SOUP



Cheesy Cauliflower Soup image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 10 servings

Number Of Ingredients 13

4 thin slices bacon, cut into small bits
1 white onion, finely diced
1 head cauliflower, broken into small florets
1/2 teaspoon Cajun spice, or more to taste
Kosher salt and freshly ground black pepper
8 cups (2 quarts) low-sodium chicken broth
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half
3 cups grated Monterey Jack cheese, plus more for serving
1/4 cup sour cream
2 tablespoons minced fresh parsley, plus more for serving

Steps:

  • In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove.
  • Add the onions to the pot and cook over medium-high heat for 3 to 4 minutes. Add the cauliflower, sprinkle with the Cajun spice and 1/2 teaspoon black pepper and cook, stirring, until the cauliflower starts turning golden brown, another 3 to 4 minutes. Stir in the chicken broth, bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
  • Use an immersion blender to puree the mixture slightly, or all the way if you prefer. (Or use a regular blender; just don't fill too full.)
  • In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat and stir in the half-and-half.
  • Pour the white sauce into the soup. Turn the heat to medium high and bring back to a boil for 3 to 5 minutes. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. Stir in the parsley.
  • Taste and adjust the seasoning. Serve with a little extra cheese, a sprinkle of bacon and a sprinkle of parsley.

CAULIFLOWER-CHEDDAR SOUP



Cauliflower-Cheddar Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 7 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, smashed
1 small head cauliflower, florets chopped
1 bay leaf
1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 cup milk
1 1/2 cups grated white cheddar cheese
1 tablespoon dry sherry
Freshly grated nutmeg
Cheese straws, for serving

Steps:

  • Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.
  • Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.
  • Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.

CAULIFLOWER BROCCOLI CHEESE SOUP



Cauliflower Broccoli Cheese Soup image

Even my husband, who's never been a big fan of broccoli, digs in to this creamy soup. It's a perfect way to enjoy the produce from our vegetable garden. -Betty Corliss, Stratton, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

3/4 cup small cauliflowerets
3/4 cup small broccoli florets
1/4 cup chopped onion
1/4 cup halved thinly sliced carrot
1 to 2 tablespoons butter
1-1/2 cups 2% milk, divided
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Dash pepper
2 tablespoons all-purpose flour
1/3 cup cubed Velveeta

Steps:

  • In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.

Nutrition Facts : Calories 267 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 909mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 12g protein.

CAULIFLOWER-CHEESE SOUP



Cauliflower-Cheese Soup image

A soothing cheesy soup. Serve with a roll and a salad.

Provided by Jane Snider

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 45m

Yield 4

Number Of Ingredients 11

¾ cup water
1 cup cauliflower, chopped
1 cup cubed potatoes
½ cup finely chopped celery
½ cup diced carrots
¼ cup chopped onion
¼ cup butter
¼ cup all-purpose flour
3 cups milk
salt and pepper to taste
4 ounces shredded Cheddar cheese

Steps:

  • In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
  • Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

Nutrition Facts : Calories 384.9 calories, Carbohydrate 25.9 g, Cholesterol 74.9 mg, Fat 24.7 g, Fiber 2.5 g, Protein 15.7 g, SaturatedFat 15.6 g, Sodium 367.6 mg, Sugar 11.1 g

THE BEST CAULIFLOWER SOUP EVER



The Best Cauliflower Soup Ever image

I never ate Cauliflower, it was one of those veg that your mum had bribe you into eating as a child! So last week I went out for a pre-theatre meal and guess what the first set menu had on it Cauliflower soup! so ordered it and was shocked to discover this soup was delicious and tasty, so decided to try it out at home with my own touches thrown in! Tip - if you want a bit more spice leave out nutmeg and add 1 Tbsp of curry power after cooking the onion for 1 min! enjoy!

Provided by sonyamoran101

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, peeled and chopped
2 garlic cloves, chopped
1 potato, chopped
1 large cauliflower, cut into florets
300 ml chicken stock
300 ml milk
1 pinch nutmeg
salt & pepper
1 tablespoon of chopped parsley

Steps:

  • Using a deep saucepan, heat 2 tablespoons of olive oil, add chopped onion cook until soft,but not brown about 5mins.
  • Add chopped garlic cloves.
  • Place the cauliflower and chopped potato into the saucepan, followed by chicken stock and milk and bring to the boil.
  • Cover the soup and simmer for 15-20 minutes, or until the cauliflower is soft.
  • Puree the mixture, add the nutmeg,.
  • Season to taste with salt & pepper and add a sprinkling of chopped parsley and grated cheese. Serve it warm with crusty bread.

Nutrition Facts : Calories 245.1, Fat 11, SaturatedFat 3, Cholesterol 12.5, Sodium 213.3, Carbohydrate 29.9, Fiber 6.1, Sugar 7.2, Protein 10

CAULIFLOWER SOUP



Cauliflower Soup image

Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

Steps:

  • In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

CHEESY CAULIFLOWER SOUP



Cheesy Cauliflower Soup image

When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe. -Ruth Worden, Mossena, New York

Provided by Taste of Home

Categories     Lunch

Time 4h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 large head cauliflower, broken into florets
2 cups chicken broth
2 tablespoons reduced-sodium chicken bouillon granules
2 cups half-and-half cream
2 cups 2% milk
1 medium carrot, shredded
2 bay leaves
1/4 teaspoon garlic powder
1/2 cup mashed potato flakes
2 cups shredded cheddar cheese
Paprika

Steps:

  • In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower. , Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes., Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly. , In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.

Nutrition Facts : Calories 274 calories, Fat 17g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 738mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein.

CAULIFLOWER-CHEESE SOUP



Cauliflower-Cheese Soup image

I told my wife that I said her Recipe #76000 also made great cauliflower soup, and she ordered me to send this recipe, which is her variation of her mom's recipe. This is good, but I think the Broccoli Soup variation is better... just a matter of taste, I guess.

Provided by Toby Jermain

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 head cauliflower, cut into small pieces
2 (14 1/2 ounce) cans reduced-sodium chicken broth
1/2 cup chopped onion
1/2 cup butter
1/2 cup flour, about
1/4 teaspoon fresh ground black pepper, more to taste
2 cups milk
1 -2 tablespoon instant chicken bouillon granules
3 -4 cups shredded sharp cheddar cheese (12-16 oz)

Steps:

  • In a large saucepan.
  • simmer cauliflower in chicken broth until slightly softened, and set aside, leaving in broth.
  • Saute onions in melted butter until soft.
  • Season with pepper, add flour, and continue to cook over medium heat for about 5 minutes, stirring constantly.
  • Add flour mixture to cauliflower and chicken broth, and stir carefully so that cauliflower doesn't break up.
  • Add milk and bouillon granules.
  • Increase heat, and cook until thickened and starting to boil.
  • Reduce, heat, and add cheese by handfuls, mixing between each addition, stirring until melted and combined.
  • Do not allow to boil after adding cheese.

Nutrition Facts : Calories 510.1, Fat 38.4, SaturatedFat 23.9, Cholesterol 111.7, Sodium 1173, Carbohydrate 20.9, Fiber 2.5, Sugar 3, Protein 23.1

Tips:

  • For a creamy soup, use a high-powered blender or immersion blender to puree the soup until smooth.
  • To make the soup ahead of time, prepare the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to serve, reheat the soup over medium heat until warmed through.
  • To add more flavor to the soup, try adding a teaspoon of dried thyme or oregano, or a pinch of cayenne pepper.
  • If you don't have any sherry on hand, you can substitute dry white wine or chicken broth.
  • For a vegan version of this soup, use vegetable broth instead of chicken broth and omit the Parmesan cheese.

Conclusion:

Cauliflower cheese soup is a delicious and comforting soup that is perfect for a cold night. It is easy to make and can be prepared ahead of time. This soup is also a great way to sneak in some extra vegetables into your diet. So next time you are looking for a quick and easy meal, give this cauliflower cheese soup a try. You won't be disappointed!

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