CAULIFLOWER SOUP

Is there anything more soothing on a snowy day (or, let’s be honest, after a day where everything just kind of fell apart) than settling down with a big bowl of creamy cauliflower soup, homemade with love, spiked with a cozy touch of cheddar? This soup always takes me straight back to my mom’s kitchen—the windows fogged over, a pot bubbling away, and me lingering just close enough to sneak a bread dunk if she turned her back for a second. If you’ve ever felt like you need to be warmed from the inside out (which, let’s face it, is nearly every January evening around here in the Midwest), then you’re going to fall head-over-heels for this creamy, veggie-laden soup that transforms a plain head of cauliflower into comfort food, pure and simple.

It’s easy, it’s hearty, and you can make it your own without fuss. Want a little heat? Dash in some hot sauce. (You won’t regret it—I promise!) Pair it up with warm, crusty bread and dinner’s ready, like a gentle hug in a bowl. Or, serve it as a starter at your next dinner with friends and watch it disappear before anyone even asks, “Who brought the soup?” It’s that kind of recipe we always come back to, especially for busy weeknights.

Why You’ll Love It

• Ultra-creamy, super satisfying, and packed with hearty veggies (cauliflower, carrots, and celery do some heavy lifting here)
• Cheesy but not too heavy, with just the right bite from sharp cheddar
• An easy weeknight win—most of these ingredients are already hanging out in your kitchen
• Total chameleon: keep it mild or jazz it up with hot sauce or smoked paprika
• Family- and freezer-friendly (leftovers reheat like a dream, and picky kids barely notice all the veggies… ask me how I know!)

Key Ingredients

Cauliflower: Pick the freshest head you can find—look for one that’s snowy white with tight clusters (if you spot a giant one, snatch it up!). Frozen cauliflower florets work if you’re in a rush, but the flavor might be a smidge milder. Pre-chopped saves time and sanity on a busy night.

Carrots & Celery: These kitchen standbys add sweet and savory notes, plus a little gentle texture. I prefer shredded carrot and finely chopped celery for even cooking—though chunky works if that’s your vibe. Basically, don’t overthink it, it always turns out great.

Bouillon: Chicken or veggie bouillon, either is perfect. Go with your favorite brand (some can run saltier, so do a little taste-check before you go wild). Bouillon paste, powder, or cubes all get the green light.

Cheddar Cheese: You’ll get the dreamiest melt if you grate it yourself (the pre-shredded stuff is handy, but never quite as creamy). Sharp cheddar is my favorite—it gives you that bold flavor punch—but swap in Monterey Jack or Parmesan for a totally new twist. Don’t be afraid to mix cheeses, either!

Milk: I usually reach for 2% (because it’s creamy, not-too-heavy, and always in my fridge). Feel free to use whole milk for full-on luxury or even half-and-half if you’re feeling wild. Plant milks like unsweetened almond or oat work for dairy-free—just double-check there’s no vanilla hiding out in there.

> For the full ingredient list and exact quantities, scroll down to the handy recipe card at the bottom!

Step-by-Step Instructions

Step 1: Prep the Vegetables

Chop the Cauliflower: Break down one medium head of cauliflower into small, bite-sized florets. The smaller you chop, the quicker it cooks and the smoother your soup will be (but I love it a tiny bit chunky, too—totally up to you).

Shred the Carrot: Grab your box grater (or food processor, if doubling), and shred up one big carrot. Julienne it by hand if you’ve got time to spare, but don’t stress—it’ll all simmer together in the end.

Chop the Celery: Two stalks, just a quick chop. Go fine for a smooth finish or rough-chop if you love a bit of texture in your soup.

Step 2: Cook the Vegetables

In a big saucepan, add your cauliflower florets, shredded carrot, chopped celery, four cups water, and two bouillon cubes (or the equivalent amount of powder/paste). Stir it together, crank up the heat to a boil, then drop it down to a gentle simmer and cover. Let it cook for 12–15 minutes, just until the veggies are super tender. (Test a floret—if a fork slides right in, you’re on the money.)

Step 3: Make the Roux

While the veggies do their thing, grab a separate saucepan. Melt three tablespoons butter over medium heat. Sprinkle in three tablespoons all-purpose flour, half a teaspoon salt, and a quarter teaspoon black pepper. Whisk and keep whisking—it should look smooth and just start to pick up the faintest bit of gold. Keep a close eye, because it goes from perfection to burnt in two seconds flat (ask me how I know!).

Now, slowly pour in two cups milk, giving it a good whisk as you go. Let it cook, whisking frequently, until it thickens and’s just starting to bubble. This is basically the launching pad for every creamy, cozy soup I’ve ever loved.

Step 4: Combine and Cook

Here comes the cozy part: Carefully pour all the hot veggies and broth (liquid included!) into your saucepan with the thickened roux. Stir well—it’ll look a little thin at first, but don’t worry. Simmer for 2-ish minutes, letting everything get friendly and thickened up. The longer it mingles, the better it gets.

Step 5: Add Cheese

Take the soup off the heat (or turn it down low), and gradually add about two heaping cups of shredded cheddar, a handful at a time. Stir after each addition and give it just a second to melt before adding more. Patience is your bestie for velvety, dreamy results—nobody wants stringy, grainy cheese in their cozy soup.

If you like a little spice, splash in a few dashes of hot sauce at this point and give it a taste. Adjust to your thrill level, or leave it out if you’re making this for little ones.

Step 6: Serve

Ladle this steamy, creamy goodness into bowls and top with whatever makes you grin—extra cheddar, fresh parsley, crunchy croutons, crispy bacon bits (yes, please!). Don’t forget the crusty bread. Around here, it’s not really soup without bread for dunking. Trust me—you’ll want to mop up every drop.

Serving Suggestions

This soup is a total blank slate for dinner magic. Here’s how I love to serve it:

• Crusty Bread: Absolute must. Tear off a hunk, dunk it, and try not to make a mess (or embrace it!).
• Salads: Zippy coleslaw or a green salad with a lemony vinaigrette lightens up dinner and makes everything feel a bit more special.
• Toppers: Hit your bowl with a sprinkle of fresh parsley, a big swirl of olive oil, crunchy croutons, or bacon crumbles for a salty little kick.
• For a Light Touch: A glass of chilled white wine or sparkling water with lemon is pretty heavenly on the side.

Storage and Meal Prep Tips

Storing Leftovers: Let the soup cool (don’t rush—hot soup in plastic isn’t anyone’s friend), then ladle into airtight containers. Stash it in the fridge, where it keeps well for four days. Reheat gently on the stovetop or microwave—stir a few times to keep it creamy, not clumpy.

Freezing: Here’s my tip for freezing—do it before you add the cheese. Dairy sometimes gets weirdly grainy after freezing and reheating, so freeze the soup minus the cheddar. Thaw, heat, and add fresh cheese just before serving for that dreamy, melty texture we crave. The base keeps for up to two months in the freezer.

Meal Prep: Save time by chopping veggies and shredding cheese up to three days ahead. You can even simmer the veggie base the day before, then just finish with the roux and cheese for a lightning-fast weeknight dinner.

Variations

• Lighter Version: Use unsweetened almond or oat milk and your favorite vegan cheese or a big spoonful of nutritional yeast for dairy-free goodness (no one at my table’s ever complained!).
• Veggie Up: Toss in chopped leeks, potatoes, or even broccoli. Half-blend for that ultra-cozy, half-chunky magic—it’s like a sweater in a bowl.
• Flavor Twists: Add smoked paprika, a pinch of cumin, or some curry powder into the roux for a world-traveling vibe.
• Cheese Swap: Trade cheddar for Gruyère, Parmesan, or a blend. Every batch can taste a little different (in the best way).
• Add Protein: Stir in leftover roast chicken, turkey sausage slices, or a can of drained white beans to make it even heartier.

Final Note

Creamy Cauliflower Soup is one of those tried-and-true recipes you’ll turn to whenever you need something fuss-free and cozy but packed with all those feel-good flavors. It’s perfect for feeding picky kids (who somehow don’t notice how many veggies are in there!) or for treating yourself on a blustery night. The best part is how forgiving—and customizable—it is, so you can always make it work, even if you’re scavenging the fridge at the end of a long week.

If you give it a whirl, I’d love to know—did you stick with classic cheddar, or put your own spin on it? Any toppers or pairings that rocked your world? Drop a comment or shoot me a message! (Chatty comfort-food fans are always welcome around my kitchen table.)

Cauliflower Soup

This creamy Cauliflower Soup is a hearty and comforting dish, packed with tender vegetables and a rich cheddar cheese base. Perfect for chilly days or as a satisfying starter, it pairs wonderfully with crusty bread or a fresh salad.

• 1 medium head of cauliflower (cut into florets)
• 1 medium carrot (shredded)
• 0.25 cup celery (chopped)
• 2.5 cups water
• 2 teaspoons chicken or vegetable bouillon cube
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 0.75 tsp salt
• 0.125 tsp pepper
• 2 cups 2% milk
• 1 cup shredded cheddar cheese
• 0.5-1 tsp hot pepper sauce (optional)

1. Cut the cauliflower into bite-sized florets, shred the carrot, and finely chop the celery.
2. In a large saucepan, combine cauliflower, shredded carrot, celery, water, and bouillon cubes. Bring to a boil, reduce heat to low, and simmer for 12–15 minutes, until vegetables are tender.
3. In another saucepan, melt butter over medium heat. Whisk in flour, salt, and pepper until smooth. Gradually add milk, stirring constantly, until the mixture thickens and begins to bubble.
4. Pour the vegetable mixture (including liquid) into the roux. Stir well and bring to a gentle boil. Cook for an additional 2 minutes to thicken.
5. Reduce heat to low and gradually stir in the shredded cheddar cheese until fully melted. Add hot pepper sauce to taste, if desired.
6. Ladle the soup into bowls and serve immediately. Pair with crusty bread or a fresh salad for a hearty meal.

For an ultra-smooth texture, use an immersion blender to puree the soup after adding the vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Categories: Appetizer, Soup    Cuisine: American    Keywords: cauliflower soup, cheddar soup, comfort food, vegetable soup

FAQ

Cauliflower Soup

This creamy Cauliflower Soup is a hearty and comforting dish, packed with tender vegetables and a rich cheddar cheese base. Perfect for chilly days or as a satisfying starter, it pairs wonderfully with crusty bread or a fresh salad.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer, Soup

Cuisine American

Servings 6 bowls

Calories 250 kcal

Ingredients

  

1x2x3x

• 1 medium head of cauliflower cut into florets
• 1 medium carrot shredded
• 0.25 cup celery chopped
• 2.5 cups water
• 2 teaspoons chicken or vegetable bouillon cube
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 0.75 tsp salt
• 0.125 tsp pepper
• 2 cups 2% milk
• 1 cup shredded cheddar cheese
• 0.5-1 tsp hot pepper sauce optional

Instructions

 

• Cut the cauliflower into bite-sized florets, shred the carrot, and finely chop the celery.
• In a large saucepan, combine cauliflower, shredded carrot, celery, water, and bouillon cubes. Bring to a boil, reduce heat to low, and simmer for 12–15 minutes, until vegetables are tender.
• In another saucepan, melt butter over medium heat. Whisk in flour, salt, and pepper until smooth. Gradually add milk, stirring constantly, until the mixture thickens and begins to bubble.
• Pour the vegetable mixture (including liquid) into the roux. Stir well and bring to a gentle boil. Cook for an additional 2 minutes to thicken.
• Reduce heat to low and gradually stir in the shredded cheddar cheese until fully melted. Add hot pepper sauce to taste, if desired.
• Ladle the soup into bowls and serve immediately. Pair with crusty bread or a fresh salad for a hearty meal.

Notes

For an ultra-smooth texture, use an immersion blender to puree the soup after adding the vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 250kcal

Keyword cauliflower soup, cheddar soup, comfort food, vegetable soup

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