Cauliflower Cheddar Soup is the kind of cozy, comforting recipe you’ll want to make all season long. It’s rich, creamy, and packed with cheesy goodness while still being a lighter option compared to traditional potato-based soups. The cauliflower gives this soup a velvety texture, and the sharp cheddar adds the perfect savory bite. If you’re looking for an easy weeknight meal that’s family-friendly, affordable, and satisfying, this soup delivers.
Why You’ll Love This Recipe
- Creamy and comforting without being heavy.
- Budget-friendly ingredients with big flavor.
- A great way to enjoy cauliflower in a new, tasty form.
- Perfect for cozy nights, meal prep, or lunch the next day.
- Freezer-friendly for make-ahead convenience.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 large head of cauliflower, cut into florets
- 3 cups vegetable broth (or chicken broth)
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 tsp Dijon mustard (optional, for depth)
- Salt and black pepper, to taste
- Fresh chives or parsley, for garnish
Step-by-Step Instructions
- Heat butter and olive oil in a large pot over medium heat.
- Add onion and sauté until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add cauliflower florets and broth, bring to a boil, then reduce heat and simmer for 15–20 minutes until tender.
- Use an immersion blender (or transfer to a blender) to puree until smooth.
- Return soup to the pot and stir in milk and cream. Heat gently without boiling.
- Add shredded cheddar cheese in small handfuls, stirring until melted and creamy.
- Season with salt, pepper, and Dijon mustard if using.
- Serve hot, garnished with chives or parsley.
Tips & Variations
- Lighter version: Swap cream for extra milk or unsweetened almond milk.
- Extra flavor: Add smoked paprika or cayenne for a subtle kick.
- Chunky style: Reserve some cauliflower florets, chop, and stir them in at the end.
- Cheese options: Try mixing cheddar with Gruyère, Monterey Jack, or Parmesan.
Storage & Freezer Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Cool completely, then freeze in portions for up to 2 months. Reheat gently to avoid curdling.
- Reheating: Warm on the stovetop over low heat, stirring often. Add a splash of broth if it thickens too much.
Serving & Pairing Ideas
- Serve with crusty bread or garlic bread.
- Pair with a crisp green salad for balance.
- Add a side of roasted vegetables for extra nutrition.
- Enjoy with a glass of iced tea or sparkling water.
Frequently Asked Questions
Can I make this soup vegetarian?
Yes! Just use vegetable broth instead of chicken broth.
Can I use frozen cauliflower?
Absolutely. Frozen cauliflower works perfectly and saves prep time.
What type of cheddar works best?
Sharp cheddar gives the most flavor, but mild cheddar makes a creamier soup.
How can I make it gluten-free?
This recipe is naturally gluten-free since it doesn’t use flour or thickeners.
Ready to Try It?
This Cauliflower and Cheddar Soup is creamy, cheesy, and the ultimate bowl of comfort. It’s simple enough for a quick weeknight dinner yet satisfying enough to impress guests. With wholesome cauliflower and a rich cheddar base, this soup strikes the perfect balance of healthy and indulgent.
You Might Also Like
- Pumpkin Risotto – Creamy and comforting, perfect for fall evenings.
- Stuffed Acorn Squash – A hearty seasonal dish with wholesome flavors.
- Ground Turkey Pasta – Quick, healthy, and perfect for busy weeknights.
- Garlic Parmesan Sweet Potato Wedges – Crispy, savory, and an easy side dish.
Easy Cauliflower Cheddar Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Cauliflower and Cheddar Soup is creamy, cheesy, and comforting — a perfect cozy meal for chilly nights. Made with fresh cauliflower, sharp cheddar, and a touch of cream for a smooth, velvety texture.
Ingredients
2 tbsp butter
1 tbsp olive oil
1 onion finely chopped
2 garlic cloves minced
1 large head cauliflower cut into florets
3 cups vegetable broth
1 cup milk
1 cup heavy cream
2 cups sharp cheddar cheese shredded
1 tsp Dijon mustard (optional)
Salt and pepper to taste
Fresh chives or parsley for garnish
Instructions
1. Heat butter and olive oil in a large pot over medium heat.
2. Add onion and sauté until softened, about 5 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add cauliflower florets and broth, bring to a boil, then reduce heat and simmer 15–20 minutes until tender.
5. Use an immersion blender (or blender) to puree until smooth.
6. Return to pot and stir in milk and cream. Heat gently without boiling.
7. Add shredded cheddar gradually, stirring until melted.
8. Season with salt, pepper, and Dijon mustard if using.
9. Serve hot, garnished with chives or parsley.
Notes
Use frozen cauliflower if fresh isn’t available.
For extra flavor, add smoked paprika or cayenne.
Keep it chunky by reserving some cauliflower florets.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg