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.
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?
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.
- 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.
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:
- Homemade Artisan Bread
- Topped with Crispy Bacon
- For a more substantial dinner why not serve them alongside Garlic Mushroom Stuffed Rolls or these Stuffed Cheesy Breads with Spinach and Bacon
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.
More fantastic soup recipes
Still hungry for more Soups? I've got a whole category devoted to soups here. Try my....
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Creamy Cauliflower Soup
Ingredients
- 1 tbsp olive oil
- 2 large onions - peeled and chopped
- 3 regular heads of cauliflower - outer leaves discard, chopped into small florets
- 5 cups (1200ml) 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 mature/strong cheddar cheese
- ⅔ cup (180ml) double/heavy cream
- Salt and pepper to taste
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.
- 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 he cheese has melted. Season with salt and pepper.
- Serve with a sprinkling of cheese and black pepper and a few chives if you wish.
Video
✎ Notes
Nutrition
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.
Jeannette Povey says
Absolutely delicious. Easy to make and so tasty.
Thank you.
Elizabeth Bourke says
Just what I am looking for!
Can you use something else than cream?
Miroslav Klouda says
How about using some nutmeg? It is usual in CZ.
janice meldrum says
I halved the recipe and used half leek, half onion. It made a tasty soup but it was very thick.
Andy Ross says
I'm normally not a great fan of mainly veggie soups like butternut squash, Pumpkin, Carrot and Coriander etc but prefer meat based soups like Chicken and Beef Broth etc. However I loved this soup as I used an extra mature Cheddar and added some Celery and Leaks I had lying around and the Soup had some body to it once puried and the Cheese and Cream were added. It was lovely on it's own served with Crusty Bread.
However on my second attempt I added just a splash of Worcester Sauce to the pot just before serving as I do this to my cheese sauce when making Mac and Cheese and it added a nice little kick to it.
It might not be to everyone's taste but I liked it
Janet says
I made this soup for the first time today and “oh my goodness it is absolutely delicious. Just what’s needed on a cold, wet, miserable day. I love it. Thank you for sharing the recipe with us. I’ve frozen some of the soup but I don’t think it’s going to be frozen for long. 👍😊
Charles Caldwell says
I grow various vegetables including cauliflowers of varying sizes ?
I always make soups which are easily edible for my Mother in a care home. I know we will thoroughly enjoy the results as this is the first cauliflower soup this year. Thanks for your help.
Gratefully, Charles Caldwell.
recifit says
It is one of those simple and comforting dishes that you like to make again and again. Creamy cauliflower soup Boost your immunity with your favorite recipe this winter.
Makayla says
how Many grams of cauliflower do I use exactly?
Thank you
Nicky Corbishley says
Hi Makalya, I find a medium cauliflower to weigh approx 550g. So approx 1.65kg should do it.
Alex says
Great recipe, thank you very much! Tried it today for the first time and it was yummy. For texture, after blending, I added chopped asparagus sauteed in butter.
Moira McKechnie says
I had cauliflower soup in a hotel once years ago, so when I noticed this recipe, I thought I would try it. I made it tonight just for me, and I cannot stop eating it. Just wonderful. Thank you.
Cazz says
Made with milk to replace the cream and was lovely
Josephine laing says
Tried this for lunch with the addition of some celery and fresh parsley. Garnished with grated cheese and finely chopped ham. Heavenly!
Chrissy says
Just made this after finding your recipe by chance and so glad I did! Delicious- thank you x
Jane says
First time ever yesterday I made this soup.. high on list to be one of the most delicious soups I have ever made,!! I did use stilton however instead of cheddar that made it even more creamy..yum yum