This hearty and creamy cauliflower soup is the perfect comfort food for chilly days. Packed with tender cauliflower, shredded carrots, and celery, it’s blended with a rich, cheesy roux for a luscious, satisfying bowl. A touch of hot pepper sauce adds optional heat for those who enjoy a spicy kick. Serve it as a starter or a cozy meal alongside crusty bread.
Why You’ll Love It
This Creamy Cauliflower Soup is the ultimate comfort food—velvety, cheesy, and loaded with wholesome vegetables. It’s a simple yet flavorful dish perfect for chilly days or when you crave something warm and satisfying. The combination of cauliflower, carrots, and celery provides a subtle sweetness and hearty texture, while the cheddar cheese takes it to the next level with its rich, creamy depth. Whether you’re serving it as a starter or a main dish, this soup is a guaranteed crowd-pleaser.
Key Ingredients
Cauliflower: Use fresh cauliflower for the best flavor and texture. If fresh isn’t available, frozen cauliflower florets work as a convenient substitute—just adjust cooking times slightly.
Carrot and Celery: These vegetables add sweetness and balance to the soup. Chop them finely so they cook evenly and blend seamlessly into the soup.
Bouillon: Chicken or vegetable bouillon provides a flavorful base. If using bouillon powder or paste, adjust the quantity to your taste and the salt level of your brand.
Cheddar Cheese: Opt for sharp or medium cheddar for a stronger cheese flavor. Grate the cheese yourself for smooth melting—pre-shredded cheese can result in a grainy texture.
Milk: 2% milk strikes the perfect balance of creaminess without being overly rich. For a more indulgent soup, substitute some or all of the milk with half-and-half or heavy cream.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Prep the Vegetables
Chop the Cauliflower
Break down 1 medium head of cauliflower into small, bite-sized florets. Smaller pieces cook faster and create a smooth texture in the soup.
Shred the Carrot
Shred 1 large carrot using a box grater or food processor. Shredded carrots cook quickly and blend beautifully into the soup.
Chop the Celery
Finely chop 2 celery stalks for added crunch and flavor.
Step 2: Cook the Vegetables
Combine in a Saucepan
In a large saucepan, combine the prepared cauliflower florets, shredded carrot, chopped celery, 4 cups of water, and 2 bouillon cubes (or equivalent bouillon powder) for a flavorful base.
Simmer Until Tender
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 12–15 minutes, or until the vegetables are fork-tender.
Step 3: Make the Roux
Melt the Butter
In another large saucepan, melt 3 tablespoons of butter over medium heat.
Stir in Flour and Seasoning
Whisk in 3 tablespoons of all-purpose flour, ½ teaspoon salt, and ¼ teaspoon pepper. Stir continuously until the mixture is smooth and golden.
Gradually Add Milk
Slowly pour in 2 cups of milk, whisking constantly to prevent lumps. Continue stirring until the roux thickens and begins to bubble. This creates a creamy base for the soup.
Step 4: Combine and Cook
Incorporate the Vegetables
Carefully pour the simmered vegetable mixture (including the liquid) into the roux. Stir well to combine.
Cook to Thicken
Bring the soup to a gentle boil, stirring occasionally. Cook for an additional 2 minutes to thicken the soup and meld the flavors together.
Step 5: Add Cheese
Melt the Cheese
Reduce the heat to low and gradually stir in 2 cups of shredded cheddar cheese. Mix until the cheese is fully melted and the soup is smooth and velvety.
Optional Spice
For a bit of heat, add a few dashes of hot pepper sauce to taste. This adds a subtle kick without overpowering the creamy, cheesy flavor.
Step 6: Serve
Ladle and Enjoy
Pour the hot soup into bowls and serve immediately. Pair it with crusty bread, a fresh green salad, or crispy croutons for a hearty, satisfying meal.
Serving Suggestions
This creamy cauliflower soup pairs beautifully with a variety of sides and garnishes. Here’s how to elevate your meal:
Crusty Bread: Serve with warm, crusty bread or dinner rolls to soak up every last bit of the creamy broth.
Salads: Pair with a crisp green salad or a tangy coleslaw for a refreshing contrast.
Toppings: Add a sprinkle of chopped fresh parsley, croutons, or a drizzle of olive oil for extra texture and flavor. A few crispy bacon bits can also add a smoky, savory touch.
Light Pairings: Pair with a chilled glass of white wine or sparkling water with lemon for a lighter meal option.
Storage and Meal Prep Tips
Refrigerating Leftovers: Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
Freezing: This soup freezes well, but avoid adding the cheese before freezing—it can become grainy. Freeze the soup base (without cheese) in portions for up to 2 months. When ready to serve, thaw, reheat, and stir in freshly grated cheese for a creamy finish.
Meal Prep: Chop the vegetables and grate the cheese ahead of time for a quick and easy assembly. You can also cook the vegetable mixture in advance and store it in the refrigerator until ready to make the roux and finish the soup.
Variations
Lighter Version: Replace some of the milk with unsweetened almond milk or coconut milk for a dairy-free option. Use a plant-based cheese or nutritional yeast for a vegan-friendly twist.
Extra Veggies: Add other vegetables like leeks, potatoes, or broccoli for added depth and variety. Puree part of the soup for a smoother texture while leaving some chunky bits for heartiness.
Spiced Up: Add a pinch of smoked paprika, cumin, or curry powder to the roux for a unique flavor profile.
Cheese Variations: Experiment with other cheeses like Gruyère, Parmesan, or Monterey Jack for a different flavor twist.
Protein Boost: Stir in cooked chicken, turkey, or white beans for a protein-packed version of this soup.
Final Note
This Creamy Cauliflower Soup is the perfect balance of comfort and nourishment. Its silky texture and cheesy flavor will make it a hit with kids and adults alike. The best part? It’s versatile enough for a cozy weeknight meal or an elegant starter for a dinner party. Whether you customize it with your favorite toppings or enjoy it as-is, this soup is sure to warm your heart and your kitchen.
Cauliflower Soup
Ingredients
- 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.
