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    Home » Recipes » Soups

    Cheesy Cauliflower Soup

    Published: Apr 27, 2022 · Modified: Dec 28, 2022 by Vicki · Leave a Comment

    Jump to Recipe
    A Pinterest Graphic for Cheesy Cauliflower Soup
    Cheesy Cauliflower Soup Pinterest Graphic

    This Cheesy Cauliflower Soup is incredibly comforting, cosy and satisfying. It's perfect for when you need something to warm you up from the inside out. Best of all, it's quick and easy to make, taking just 30 minutes from start to finish.

    Cauliflower Cheese Soup in a grey bowl on a blue background.

    If you love a creamy soup recipe, then this Cheesy Cauliflower Soup is perfect. It's made with lightly cooked cauliflower blended with vegetable stock, sauteed garlic, cream, parmesan cheese, and grated cheddar cheese for the topping, which melts in the mouth. Serve with some crusty bread, and it's heaven in a bowl.

    If you love a quick soup recipe, check out our Creamy White Bean & Tomato Soup made from store cupboard ingredients.

    Jump to:
    • Why We Love This Recipe
    • Ingredient Notes
    • Step by Step Directions
    • Serving Suggestions
    • FAQs & Expert Tips
    • 📖 Recipe

    Why We Love This Recipe

    • Perfect for those chilly evenings.
    • Made with only 7 ingredients.
    • Incredibly quick and easy.

    Ingredient Notes

    Ingredients to make cauliflower soup

    Note: The full ingredients and quantities are shown in the recipe card below.

    Unsalted butter - unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different brands of butter can vary a lot.
    Cauliflower - use a large cauliflower (about 900g/2lb), leaves trimmed and cut into florets.
    Cream - this adds an extra layer of luxury. You can use either full fat cream or light cream. Ensure that it's suitable for cooking.
    Parmesan cheese - grated.
    Vegetable stock - either homemade or from a stock cube or carton. You can also use chicken stock.
    Cheddar cheese - a good quality strong and bitey cheddar works well in this recipe.

    Step by Step Directions

    Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.

    A collection of images explaining how to make Cauliflower Cheese Soup.

    Step 1. Saute the finely sliced garlic in the butter over medium heat for 2-3 minutes. Keep an eye on it as it can burn quickly.

    Step 2. Boil the cauliflower for 8-10 minutes until tender. Drain and discard the water.

    Steps 3-4. Allow the cauliflower to cool, transfer to a blender and add the stock and garlic. Blend until smooth. You may have to do this in batches if you have a small blender.

    Step 5. Pour the cauliflower mixture into a large pot/pan, then add the parmesan cheese and cream.

    Step 6. Heat the soup stirring well, until smooth and creamy. Ladle into bowls and add the grated cheddar as a topping.

    Serving Suggestions

    We love this soup with just a scattering of grated cheddar, but it would also taste lovely with some grilled bacon on top. Serve with some crusty bread or a grilled cheese sandwich for a complete meal.

    Caulflower Soup with grated cheese on top.

    FAQs & Expert Tips

    Can Cauliflower Cheese Soup be frozen?

    Yes, you can freeze the soup for up to a month without the addition of grated cheese on top. Let it cool down first, then transfer the soup to an airtight container. Due to the cream ingredients, the soup may split but will come together when it's reheated.

    How long will Cauliflower Cheese Soup last in the fridge?

    The soup will last up to 3 days in the refrigerator, stored in an airtight container.

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    📖 Recipe

    Cauliflower Cheese Soup in a grey bowl sitting on a blue background.

    Cheesy Cauliflower Soup

    A cosy and delicious soup that's perfect for winter.
    5 from 2 votes
    Print Pin Save Saved! Rate
    Course: Soup
    Cuisine: British
    Keyword: Cauliflower Cheese Soup
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 5
    Calories: 289kcal
    Author: Vicki

    Equipment

    • Blender
    • small frying pan
    • large pot/saucepan

    Ingredients

    Metric - US Customary
    • 2 garlic cloves, peeled and finely sliced
    • 1 tablespoon unsalted butter
    • 900 g cauliflower, (1 large cauliflower), leaves trimmed and cut into florets
    • 120 mls cream, full or light cream suitable for cooking
    • 25 g parmesan cheese, grated
    • 620 mls vegetable stock, or chicken stock
    • 140 g cheddar cheese, grated, for the topping
    • salt and pepper, to taste

    Instructions

    • Bring a large pan of salted water to a boil. Add the cauliflower florets and cook for 8-10 minutes until they are tender and cooked (not mushy). Drain the cauliflower and discard the water. Place aside to cool.
    • Whilst the cauliflower is boiling, peel and finely slice the garlic. Add the butter to a small frying pan and heat over medium heat. Add the garlic to the pan and saute for 2-3 minutes until the garlic is golden.
    • Wait for the cauliflower to cool, then transfer it to a blender and add the vegetable stock and garlic. Blend until smooth and creamy. Depending on your blender's size, you may need to do this in batches.
    • Transfer the cauliflower mixture to a large saucepan/pot and add the cream, parmesan and salt and pepper. Heat up over medium heat, stirring constantly.
    • When piping hot, ladle the soup into bowls and top with some grated cheddar. Serve with crusty bread or a grilled sandwich.

    Recipe Notes

    **This recipe has been tested in metric and US cups**

    Storage

    The soup will last up to 3 days in the refrigerator, stored in an airtight container. Add the grated cheddar just before serving.

    To Freeze

    You can freeze the soup for up to a month (minus the grated cheddar). Let it cool down first, then transfer the soup to an airtight container. Due to the cream ingredients, the soup may split but will come together when it's reheated.

    Nutrition

    Calories: 289kcal | Carbohydrates: 12g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 820mg | Potassium: 593mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1008IU | Vitamin C: 87mg | Calcium: 315mg | Iron: 1mg
    Did you make this recipe?Tag me on instagram @easy.deliciousness

    Nutrition: The nutrition information is a rough estimate calculated with an online nutrition calculator.

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    HI THERE!

    I'm Vicki - an English Mum living in Australia. Here you will find plenty of tasty recipes which are family-approved.

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