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My creamy cauliflower soup with cheddar is thick, rich and luxurious.
The perfect comforting dinner on a cold day with a wedge of fresh bread.
Just 7 ingredients and 25 minutes are all you need for the best cauliflower soup you’ll ever eat.
“Easy to prepare and delicious. First time adding cheese to cauliflower soup and it brought it to another level!”
Nicky’s Notes
In typical Kitchen Sanctuary style, I’m going all-in with cream AND cheese to make this soup taste luscious and rich. I’m not trying to make a diet soup that ‘tastes creamy but with no cream’ or ‘fills you up with no fat‘.
This is just a great tasting, hearty soup that will leave you sighing with happiness whilst you eat.
It’s proper cosy Cauliflower Soup with just a handful of bits from the fridge. Silky, speedy, and the kids happily dunk hunks of bread in it — weeknight gold.
Table of Contents
What do we need?
***Full recipe with detailed quantities in the recipe card below***
Note on the Cauliflower:
I use 3 medium cauliflower for this – which is enough to make 10 servings of soup. I find a medium cauliflower to weigh approx 550g. So approx 1.65kg should do it.
How to make this cream of cauliflower soup
***Full recipe with detailed steps in the recipe card below***
- We start by chopping up the cauliflower. I use 3 medium cauliflower for this – which is enough to make 10 servings of soup. That’s lunch for a few days and a few portions for the freezer.
- Fry chopped onion in a little olive oil in a large sauce pan (you’ll need plenty of room for that cauliflower, so make sure it’s a big pan). Add in cauliflower, stock and garlic salt. Bring to the boil and simmer for 15 minutes.
- Take off the heat and whizz using a hand blender. Put back on the heat, add in cheddar cheese and cream and stir until he cheese has melted. Season with salt and pepper.
Serve with a sprinkling of cheese and a few chives.
Pin this now to find it later
Pin ItIt’s now on my go-to list of soups and will be making a regular lunchtime appearance.
25 minutes to lunchtime happiness…….
What to serve it with
You can serve this cheesy cauliflower soup with:
- Homemade Artisan Bread or Dough Balls
- Topped with Crispy Bacon or Crispy Croutons
- For a more substantial dinner why not serve them alongside Garlic Mushroom Stuffed Rolls or these Stuffed Cheesy Breads with Spinach and Bacon
Watch how to make it
Creamy Cauliflower Soup Recipe
Ingredients
- 1 tbsp olive oil
- 2 large onions peeled and chopped
- 3 regular heads of cauliflower (roughly 1.6kg in total) outer leaves discard, chopped into small florets
- 1200 ml (5 cups) hot vegetable or chicken stock either homemade or use 3-4 stock cubes with water, use bouillon for gluten-free
- ¾ tsp garlic salt
- 250 g (8.8 oz) mature/strong cheddar cheese plus some extra to sprinkle on top
- 180 ml (2/3 cup) double/heavy cream
- salt and pepper to taste
To Serve:
- black pepper
- chives chopped
Instructions
- Heat the olive oil in a large pan, and fry the onion gently for 4-5 minutes until it starts to go translucent. Add in the cauliflower, stock, and garlic salt. Bring to the boil and simmer for 15 minutes.1 tbsp olive oil, 2 large onions, 3 regular heads of cauliflower (roughly 1.6kg in total), 1200 ml (5 cups) hot vegetable or chicken stock, 3/4 tsp garlic salt
- After 15 minutes, take off the heat and whizz using a hand blender. Put back on the heat, add in the cheese and cream and stir until the cheese has melted. Season with salt and pepper.250 g (8.8 oz) mature/strong cheddar cheese, 180 ml (2/3 cup) double/heavy cream, salt and pepper
- Serve with a sprinkling of cheese, black pepper, and a few chives if you wish.black pepper, chives
Video
Notes
How to scale up and scale down this recipe
You can scale down this recipe sticking to the same ratios.Can I make it gluten-free?
Yes – this soup is already gluten-free – presuming you use gluten-free stock.Can I make it ahead?
Yes, you can make ahead, cool quickly, cover and refrigerate for 2-3 days. Reheat in a pan, stirring regularly, until piping hot.Can I freeze this cauliflower soup?
Yes. Cool quickly, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan, stirring regularly, until piping hot. Nutritional information is per serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cauliflower soup recipe was first published in September 2014. Updated in August 2018 with new photos and additional tips. Updated again in November 2020 with a video. Updated since with recipe improvements and for housekeeping reasons.
What can I use instead of Cauliflower?
You can replace the cauliflower with broccoli for an easy swap and make Cream of Broccoli Soup.
If you’re looking to use up multiple vegetables, you could also pile in a selection of veggies such as carrot, leek, sweet potato and onion (it’s best not to mix green veg with red or orange veg, as you’ll get murky looking brown soup). Simmer for 5 minutes longer if using carrot, as it takes a little longer to soften. Then blend, as with the cauliflower soup and add in the cream and cheese.
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It’s very yummy!! Will be making again soon! Thanks