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.

Two soup bowls filled with cauliflower soup on a wooden table. Soup is topped with chopped chives.
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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.

Back in my youth, I used to work at a fried chicken shop where we’d get a free meal during each shift.  There was a sandwich shop across the road that did the best cauliflower soup ever.  If that soup was on special, I was straight over there.  Yes, a 17-year-old who preferred cauliflower soup to fried chicken and chips.  It really was that good.

It was that soup I had in mind when I made this recipe.

I told Chris I was making cauliflower soup for lunch, and received a look of dismay and an unintelligible, displeased grunt.  I could see his brain figuring out what he could have for his real lunch later.

So I made it.

and he finished every last drop. Then requested it for lunch the next day too.

It tasted just like the soup from the sandwich shop. 

What do we need?

Ingredients for cauliflower soup on a wooden table

How to make this cream of cauliflower soup

**Full recipe with detailed steps in the recipe card at the end of this post**.

  • 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.
Chopped cauliflower on a chopping board
  • 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.
cauliflower, stock and onions on a pan
  • 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.
Blending cauliflower soup in a pan

Serve with a sprinkling of cheese and a few chives.

Overhead image of a large pan filled with cauliflower soup topped with grated cheese and chopped chives

It’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:

I don’t like cauliflower, what can I use instead?

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.

Two white bowls filled with cauliflower soup, topped with cheese and chives on a wooden table

More fantastic soup recipes

Still hungry for more Soups? I’ve got a whole category devoted to soups here. Try my….

Watch how to make it

YouTube video

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4.85 from 19 votes

Creamy Cauliflower Soup

Creamy Cauliflower soup – 7 ingredients and 25 minutes to the best cauliflower soup you'll ever eat. Gluten-free too!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 10 servings
Course: Lunch
Cuisine: British


  • 1 tbsp olive oil
  • 2 large onions peeled and chopped
  • 3 regular heads of cauliflower 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
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  • 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, 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


YouTube video


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.


Serving: 301g | Calories: 220kcal | Carbohydrates: 10g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 721mg | Potassium: 517mg | Fiber: 3g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 74mg | Calcium: 229mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This post was first published in September 2014. Updated in August 2018 with new photos and additional tips. Updated again in November 2020 for housekeeping and with a video.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Suzanne E. Froehlich says:

    5 stars
    It was truly delicious on a cold, rainy day!

  2. Patricia Boone says:

    5 stars
    I’ve made other cauliflower soups that were a lot more labor intensive. This recipe is easy and delicious ! Will make this again!

  3. Walter says:

    4 stars
    I love cauliflower and now also as a soup

  4. Jeanette Reynolds says:

    4 stars
    I’m making this today looks and sounds lovely 🌹

  5. nascar4433 says:

    Can I use frozen cauliflower? Thanks. Looks yummy.