Creamy cauliflower cheese soup is 30-minute comfort with real polish: cauliflower florets simmered in savory broth, sharpened with a mix of sharp cheddar and American cheese, and warmed through with a whisper of nutmeg. Green onions and fresh chervil make it feel special enough for company.
Craving a bowl of pure comfort that’s both incredibly delicious and ridiculously easy to make? Look no further! This Creamy Cauliflower Cheese Soup is your answer to chilly evenings and busy weeknights. In just 30 minutes, you can transform simple ingredients into a velvety, cheesy masterpiece that feels like a warm hug in a bowl. It’s rich, satisfying, and packed with flavor—a recipe you’ll come back to again and again.
Ingredients
• START TO FINISH: 30 minutes MAKES 6 servings
• 1 cup / 120g (4.2 oz) chopped green onions, from about 8 onions
• 1 tablespoon olive oil
• 5 cups (1200 ml) / 1.2L savory vegetable broth, divided
• 5 cups / 1 lb / 450g small cauliflower florets
• 1/4 cup / 30g all-purpose flour
• 1 cup / 4 oz / 113g shredded sharp cheddar cheese
• 1 cup / 4 oz / 113g shredded American cheese
• 1 tablespoon (15 ml / 0.5 fl oz) snipped fresh chervil or parsley
• 1/4 teaspoon (20 ml / 0.7 fl oz) salt, or to taste
• 1/4 teaspoon (20 ml / 0.7 fl oz) ground nutmeg
• 1/4 teaspoon (20 ml / 0.7 fl oz) cracked black pepper
Instructions
1. In a large saucepan or Dutch oven, cook the green onions in hot olive oil over medium heat for about 2 minutes, until softened and fragrant. Carefully pour in 4 cups (960 ml) of the vegetable broth, increase the heat, and bring to a boil. Add the cauliflower florets, return to a boil, then reduce the heat to a simmer. Cook, uncovered, for 6 to 8 minutes until the cauliflower is just fork-tender.
2. In a small bowl, whisk together the all-purpose flour and the remaining 1 cup (240 ml) of cold vegetable broth until smooth, creating a slurry. Slowly pour the slurry into the simmering soup, whisking constantly to prevent lumps. Continue to cook and stir until the soup has slightly thickened and is bubbly, about 2-3 minutes.
3. Remove the saucepan from the heat to prevent the cheese from separating. Gradually stir in the shredded cheddar and American cheese, a handful at a time, until completely melted and the soup is smooth. Finish by stirring in the fresh chervil or parsley, salt, nutmeg, and black pepper. Taste and adjust seasoning if needed before serving warm.
Nutritional Information
• Nutrition Facts
• PER SERVING: 223 calories, 15 g (0.53 oz) total fat (8 g / 0.28 oz saturated fat), 38 mg cholesterol, 1,080 mg sodium, 12 g (0.42 oz) carbohydrate, 3 g (0.11 oz) fiber, 12 g (0.42 oz) protein.
Pro Tips
• For the best flavor and smoothest melt, use a block of sharp cheddar and shred it yourself. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture.
• For an even creamier, velvety soup, use an immersion blender to partially or fully blend the soup after the cauliflower is tender but before adding the cheese.
• A pinch of smoked paprika or a teaspoon of Dijon mustard stirred in with the cheese can add a wonderful depth and tang to the final soup.
• When making the flour slurry, always use cold or room temperature broth. Whisking flour into hot liquid is a sure way to create lumps.
FAQ
Q: Can I make this cauliflower cheese soup vegan
A: Yes, you can adapt this recipe to be vegan. Use your favorite plant-based cheese shreds that melt well in place of the cheddar and American cheese. Also, ensure your vegetable broth is certified vegan. The olive oil is already a great plant-based fat to use.
Q: How can I make this soup gluten-free
A: To make this a gluten-free cauliflower cheese soup, simply replace the all-purpose flour with a gluten-free alternative. A cornstarch slurry (use about 2 tablespoons / 30 ml / 1 fl oz of cornstarch mixed with cold broth) or an all-purpose gluten-free flour blend will work perfectly to thicken the soup.
Q: Is there a way to add more protein to this vegetarian soup
A: Absolutely! To boost the protein, consider blending in a cup of rinsed cannellini beans with the cauliflower before adding the cheese. You can also stir in a few tablespoons of nutritional yeast for a cheesy, protein-rich flavor boost, or top the finished soup with roasted chickpeas.
Q: How should I store and reheat this cauliflower soup
A: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over low-medium heat, stirring frequently to prevent the cheese from separating. Avoid boiling the soup when reheating. Freezing is not recommended as dairy-based soups can become grainy upon thawing.
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Creamy Cauliflower Cheese Soup
Ingredients
Method
- In a large saucepan or Dutch oven, cook the green onions in hot olive oil over medium heat for about 2 minutes, until softened and fragrant. Carefully pour in 4 cups (960 ml) of the vegetable broth, increase the heat, and bring to a boil.
- Add the cauliflower florets, return to a boil, then reduce the heat to a simmer.
- Cook, uncovered, for 6 to 8 minutes until the cauliflower is just fork-tender.
- In a small bowl, whisk together the all-purpose flour and the remaining 1 cup (240 ml) of cold vegetable broth until smooth, creating a slurry. Slowly pour the slurry into the simmering soup, whisking constantly to prevent lumps.
- Continue to cook and stir until the soup has slightly thickened and is bubbly, about 2-3 minutes.
- Remove the saucepan from the heat to prevent the cheese from separating. Gradually stir in the shredded cheddar and American cheese, a handful at a time, until completely melted and the soup is smooth.
- Finish by stirring in the fresh chervil or parsley, salt, nutmeg, and black pepper.
- Taste and adjust seasoning if needed before serving warm.
- When making the flour slurry, always use cold or room temperature broth.
- Whisking flour into hot liquid is a sure way to create lumps.
