I make my Creamy Cauliflower Soup in 30 minutes from one head of cauliflower and a clever pantry shortcut that keeps readers coming back for the recipe.

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I keep coming back to this one, it’s honestly one of our most popular soup recipes and for good reason. I take a plain head of cauliflower and turn it into a bowl that makes you do a double take, silky and surprising in all the right ways.

This Creamy Cauliflower Soup feels like something fancy, yet it’s the kind of thing I’ll throw together between work and life. I stir in sharp cheddar cheese so it gets that melty, almost guilty richness.

There’s a tiny trick I use for the texture, but I won’t spoil it. It’s why it ended up on my Best Soup Recipes list.

Ingredients

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Cauliflower: High in fiber and vitamin C, low calorie, gives a mild nutty, almost sweet base
Sharp cheddar: Sharp cheddar adds rich protein and fat, gives bold savory, slightly tangy flavor
Milk or cream: Milk or cream brings creaminess, boosts calories and calcium, makes texture silky
Onion: Onion gives natural sweetness and depth when cooked, adds small amounts of fiber
Garlic: Garlic is aromatic, low calorie, adds pungent savory bite and immune friendly compounds
Broth: Broth adds umami and salt balance, provides hydration and some protein if chicken
Butter or olive oil: Fat like butter or olive oil carries flavor, gives richness and silky mouthfeel
Chives or parsley: Fresh herbs brighten flavors, add tiny vitamins and a fresh green finish

Ingredient Quantities

1 medium head cauliflower (about 1.5 to 2 lb), florets roughly chopped

2 tbsp unsalted butter or olive oil

1 medium yellow onion, diced

3 garlic cloves, minced

3 cups low sodium chicken or vegetable broth

1 cup whole milk or 3/4 to 1 cup heavy cream

1 1/2 to 2 cups sharp cheddar cheese, shredded

2 oz cream cheese, softened (optional)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

pinch ground nutmeg (optional)

2 tbsp chopped fresh chives or parsley

How to Make this

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1. Prep everything first: cut 1 medium head cauliflower into florets, dice 1 medium yellow onion, mince 3 garlic cloves, shred 1 1/2 to 2 cups sharp cheddar (freshly shredded melts better), soften 2 oz cream cheese if using, and warm 3 cups low sodium chicken or vegetable broth so it goes into the pot hot.

2. In a large pot over medium heat melt 2 tbsp unsalted butter or heat 2 tbsp olive oil, add the diced onion and cook until soft and translucent about 5 to 7 minutes, then add the garlic and cook 30 to 60 seconds until fragrant, don’t let it brown.

3. Add the cauliflower florets to the pot, toss with the onion and garlic, season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, cook 2 to 3 minutes to get a little color if you want extra flavor.

4. Pour in the warmed 3 cups broth, bring to a boil, then reduce to a simmer, cover and cook until the cauliflower is very tender about 12 to 15 minutes.

5. Puree the soup until smooth with an immersion blender right in the pot, or carefully transfer in batches to a stand blender (fill the blender only halfway and vent the lid with a towel so it doesn’t blow off).

6. Return the blended soup to low heat, whisk in 1 cup whole milk or 3/4 to 1 cup heavy cream and the softened 2 oz cream cheese if using, stir until fully incorporated and smooth.

7. With the soup warm but not boiling, add the shredded cheddar a handful at a time, stirring to melt each addition before adding more, this helps the cheese melt evenly and keeps the soup from getting grainy.

8. Stir in a pinch of ground nutmeg if using, taste and adjust seasoning with more salt or pepper, thin with a little extra broth or milk if it seems too thick.

9. Serve hot topped with 2 tbsp chopped fresh chives or parsley, and a final grind of black pepper; tip: shredding your own cheddar and using room temperature cream cheese gives the creamiest result, and don’t let the soup boil after adding cheese or it can separate.

Equipment Needed

1. Large heavy bottomed pot (6 qt or similar)
2. Chef knife (for florets, onion and garlic)
3. Cutting board
4. Measuring cups and spoons
5. Box grater or handheld grater (freshly shred the cheddar)
6. Immersion blender or a heatproof countertop blender (blend in batches)
7. Whisk
8. Wooden spoon or heatproof spatula
9. Ladle and a few bowls for serving or holding softened cream cheese

FAQ

Q: Can I make this soup vegetarian or vegan? A: Yes. Use vegetable broth, swap the milk and cream for unsweetened plant milk (oat or cashew work best) and use vegan cream cheese and shredded vegan cheddar or a cashew cream. Texture might be a bit different but its still creamy and tasty.

Q: How do I get the soup ultra smooth? A: Cook the cauliflower until very tender, then blend hot in a countertop blender in small batches or use an immersion blender right in the pot. Add the milk/cream and cream cheese while blending to help emulsify. Be careful with hot splashes, open the blender lid a little and hold a towel over it.

Q: Can I freeze this soup? A: Yes but cheese heavy soups can separate when frozen. For best results freeze a version with less dairy and add the cheese when reheating, or freeze fully then reheat slowly while whisking and add a splash of milk to re-emulsify.

Q: How do I adjust the thickness? A: Thin it with more broth or milk, thicken it by simmering longer to reduce, or stir in a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and cook a minute. If you add more cheese it will also thicken.

Q: Can I make this ahead and how do I reheat it? A: Yes, you can make it a day or two ahead. Cool quickly, refrigerate up to 4 days. Reheat gently on low heat, stir often and add a little milk or broth if it seems too thick. Dont boil or the dairy can break.

Q: What mix ins or toppings work well? A: Lots of options: crispy bacon or ham, roasted cauliflower florets, toasted nuts, croutons, extra shredded cheddar, chopped chives or parsley, or a squeeze of lemon for brightness. If you want protein add shredded rotisserie chicken at the end.

This Is One Of Our Most Popular Soup Recipes Substitutions and Variations

Cauliflower: swap with broccoli florets, peeled diced potatoes, or roasted butternut squash for a sweeter, heartier soup — roast first for more flavor.
Butter or olive oil: use ghee, avocado oil, or coconut oil; bacon fat works too if you want a smoky finish.
Whole milk or heavy cream: try half and half, full fat coconut milk, or plain Greek yogurt thinned with a little broth (add off the heat so it won’t split).
Sharp cheddar cheese: sub Monterey Jack, Gruyere, or fontina for good melt, or mix in Parmesan for more savory depth.

Pro Tips

Pro tips:
– roast a few florets until nicely browned and save them for garnish, it adds great texture and a toasty flavor that makes the soup feel homemade not flat.
– always warm the broth and dairy before adding, sudden temperature changes make cheese seize up, so add cheese off the heat and stir in small handfuls till melted.
– shred your own cheddar and toss it with a teaspoon of cornstarch or flour, this helps keep the cheese from getting grainy or clumping when it melts.
– for extra silkiness, blend until completely smooth then pass through a fine mesh strainer or whisk in a cold knob of butter at the end, it gives a glossy mouthfeel.
– finish with a bright note, a squeeze of lemon or a little Dijon mustard will cut the richness and make the flavors pop, taste and adjust salt last.

This Is One Of Our Most Popular Soup Recipes

Recipe by Nikoli Athen

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I make my Creamy Cauliflower Soup in 30 minutes from one head of cauliflower and a clever pantry shortcut that keeps readers coming back for the recipe.

Servings

servings

Calories

270

kcal

Equipment: 1. Large heavy bottomed pot (6 qt or similar)
2. Chef knife (for florets, onion and garlic)
3. Cutting board
4. Measuring cups and spoons
5. Box grater or handheld grater (freshly shred the cheddar)
6. Immersion blender or a heatproof countertop blender (blend in batches)
7. Whisk
8. Wooden spoon or heatproof spatula
9. Ladle and a few bowls for serving or holding softened cream cheese

Ingredients

1 medium head cauliflower (about 1.5 to 2 lb), florets roughly chopped
2 tbsp unsalted butter or olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
3 cups low sodium chicken or vegetable broth
1 cup whole milk or 3/4 to 1 cup heavy cream
1 1/2 to 2 cups sharp cheddar cheese, shredded
2 oz cream cheese, softened (optional)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
pinch ground nutmeg (optional)
2 tbsp chopped fresh chives or parsley

Directions

Prep everything first: cut 1 medium head cauliflower into florets, dice 1 medium yellow onion, mince 3 garlic cloves, shred 1 1/2 to 2 cups sharp cheddar (freshly shredded melts better), soften 2 oz cream cheese if using, and warm 3 cups low sodium chicken or vegetable broth so it goes into the pot hot.
In a large pot over medium heat melt 2 tbsp unsalted butter or heat 2 tbsp olive oil, add the diced onion and cook until soft and translucent about 5 to 7 minutes, then add the garlic and cook 30 to 60 seconds until fragrant, don't let it brown.
Add the cauliflower florets to the pot, toss with the onion and garlic, season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, cook 2 to 3 minutes to get a little color if you want extra flavor.
Pour in the warmed 3 cups broth, bring to a boil, then reduce to a simmer, cover and cook until the cauliflower is very tender about 12 to 15 minutes.
Puree the soup until smooth with an immersion blender right in the pot, or carefully transfer in batches to a stand blender (fill the blender only halfway and vent the lid with a towel so it doesn't blow off).
Return the blended soup to low heat, whisk in 1 cup whole milk or 3/4 to 1 cup heavy cream and the softened 2 oz cream cheese if using, stir until fully incorporated and smooth.
With the soup warm but not boiling, add the shredded cheddar a handful at a time, stirring to melt each addition before adding more, this helps the cheese melt evenly and keeps the soup from getting grainy.
Stir in a pinch of ground nutmeg if using, taste and adjust seasoning with more salt or pepper, thin with a little extra broth or milk if it seems too thick.
Serve hot topped with 2 tbsp chopped fresh chives or parsley, and a final grind of black pepper; tip: shredding your own cheddar and using room temperature cream cheese gives the creamiest result, and don't let the soup boil after adding cheese or it can separate.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.