Cheesy Cauliflower Soup

This cheesy cauliflower soup is thick and creamy but secretly loaded with vegetables! It’s a hearty soup that is filled with healthy ingredients!

I made this Broccoli Cheddar Soup over and over again this past winter and it’s one of my favorites, but I realized that I shouldn’t let broccoli have all the fun! I used that soup as the inspiration for this one and I have to say, I love how this turned out! I was able to use less milk and less cheddar and still achieve super creamy results by using a little trick: blending some of the soup and stirring it back into the pot. This creates a super thick base without needing lots of cheese.

Cheesy Cauliflower Soup Ingredients

• Butter– I recommend using butter but you can use vegan butter like Earth Balance or Miyoko’s, if needed.
• Carrots, Celery, & Onion– These chopped veggies are the typical base of a mirepoix and they add lots of vegetables and flavor to this soup.
• Garlic– Fresh garlic adds a deeper flavor to this soup. You can substitute with garlic powder, if needed.
• Smoked paprika– I like the deeper flavor that smoked paprika adds, but you can use regular paprika if that’s what you have.
• Flour– This helps thicken the soup and make it taste extra rich.
• Broth– I recommend a “chicken-style” broth which has more flavor than a typical vegetable broth, but is still made without meat.
• Milk– I used whole milk but any kind of milk is fine.
• Cheese– I like sharp cheddar. I recommend shredding a block of cheese rather than buying pre-shredded cheese. Pre-shredded cheese contains anti-caking agents so it doesn’t melt a smoothly.

Substitutions & Variations

If you wanted to make this vegan, substitute vegan butter and vegan cheese. For the milk, I recommend using a creamy substitute like Ripple’s plant-based half and half.

You can switch up the toppings to customize each bowl. Top it with homemade croutons or add a splash of hot sauce. Sprinkle green onions for a fresh flavor or add a dollop of sour cream.

If you want to switch up the flavors, try this curried cauliflower soup recipe next!

The Best Cheese for Cauliflower Soup

For this recipe, I used sharp cheddar cheese. Sharp cheddar has a lot of flavor so you get a big flavor boost without needing to add a lot of cheese. I strongly recommend buying a block of cheese and shredding it with a cheese grater, rather than buying pre-shredded cheese. Pre-shredded cheese typically includes anti-caking agents to prevent it from sticking together, but that also prevents it from melting into the soup. (If you’ve ever noticed shredded cheese feeling slightly “powdery” that’s the anti-caking agent.) For the best results, shred a block of cheese.

How to Blend Hot Soup

• Be careful when transferring hot soup! Let the soup cool slightly before trying to transfer it to a blender. Don’t attempt to pour boiling soup since it could splash and burn you!
• Let the steam escape. After you’ve safely transferred it to a traditional blender, be sure to use the vent in the lid of the blender to allow steam to escape while blending. Cover with a kitchen towel to prevent splatters.
• Do NOT try to blend hot soup in a bullet style blender. These blenders must be airtight before blending and hot soup can literally explode. If you want to use a bullet blender to blend soup, it must be cold or room temperature.

What to Serve With Cauliflower Soup

If you want to serve this soup as a main dish, I recommend pairing it with a salad like this chopped vegetable salad and a slice of sourdough bread. If you wanted to serve this as a side dish, try it paired with this chipotle black bean burger or enjoy it with a plate of this butternut squash and sage pasta!

More Cauliflower Recipes

• Buffalo Cauliflower Tacos
• Roasted Cauliflower with Whipped Feta
• Strawberry Cauliflower Smoothie

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