Cheesy Cauliflower Soup Recipe

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This Cheesy Cauliflower Soup recipe is a perfect way to enjoy the delicious combination of cauliflower and cheddar cheese. With cooler days ahead, there is nothing more comforting than a steamy, nourishing bowl of homemade soup.

What is cauliflower?

Cauliflower is a member of the cruciferous family of vegetables, which also includes broccoli, Brussels sprouts, cabbage, and kale. Although we think of cauliflower as a white vegetable, there are also coloured varieties -- orange, purple, and green or Romanesco! The colours don't affect the flavour of the cauliflower at all, so it's totally personal preference. That being said, the different coloured cauliflowers each provide different nutritional benefits. For example, orange cauliflower, like the one I used for making this Cauliflower Casserole, is higher in Vitamin A, whereas the purple and green varieties are higher in phytochemicals and carotenoids.

Here's Why You'll Love this Cheesy Cauliflower Soup Recipe

The creamy texture is amazing

This cauliflower soup is velvety, smooth, and extra creamy. And all of that delicious texture is actually cream-free AND gluten-free. Yep, you read that right: there is no cream in the recipe. The creaminess simply comes from the natural textures of the cauliflower and potatoes.

Customize the flavours

The cauliflower is definitely the star of this soup recipe, but bacon, cheese and chives are flavourful additions. My personal favourite topping is a handful of Spiced Lemon Roasted Chickpeas; they're crunchy, salty, and the perfect compliment to the cheesy cauliflower soup. Keep it vegetarian, keep it low carb, or pile in all your favorite add-ons -- this soup is fully customizable.

It's super easy to make

Cheesy cauliflower soup is easy to make, and it's a delicious meal in itself. Ready in just half an hour, it's likely you already have most of the ingredients for this recipe in your pantry. It really is the perfect winter meal for any day of the week!

Cauliflower is healthy

Cauliflower packs a powerful nutrition punch. It's high in Vitamin C and a good source of protein, niacin, thiamine, potassium, manganese, Vitamin K, Vitamin B6, and folate -- just to name a few. Plus, the antioxidants in cruciferous veggies like cauliflower help protect your body from cancer and heart disease. For more info on the benefits of eating cauliflower, check out Cauliflower Health Benefits.

Here's What You Need to Make this Recipe

• Low sodium vegetable stock: Even using no or low sodium vegetable stock, the cheese and bacon in this soup add plenty of saltiness, so no extra salt is added to the recipe.
• Potatoes, peeled and chopped: I prefer to use Yukon gold potatoes for soups, but you can definitely use russet or red potatoes, as well. Go with whatever is already in your pantry!
• Cauliflower cut into florets: It's super easy! First, remove the leaves from the cauliflower and cut the cauliflower in half, then into quarters. Next, angle the knife to cut out the cores, then break or cut into florets.
• Bacon: You'll cook your bacon to a tender crisp, then chop it up! You can definitely leave out the bacon to make this soup vegetarian, and it is still just as delicious.
• Extra flavours: Throughout the recipe you'll need a few extras to fine-tune the taste, including freshly squeed lemon juice, black pepper, and fresh chives. I also like to have some grated sharp cheddar cheese to garnish at the end.

How to Make this Cheesy Cauliflower Soup, Step By Step

1. In a large pot, bring stock to a boil
2. Add potatoes and cauliflower, cooking until tender, about 15 minutes
3. Remove from heat, and use an immersion blender to semi puree the vegetables (Its best to leave it a little bit chunky for texture). If you don't have an immersion blender, you can use a regular blender to puree the soup. Just be sure to do it in small batches so that you don't end up with hot soup exploding from the top of the blender.
4. Stir in lemon juice and pepper
5. Add the cheese to the pot, stirring until melted and blended.
6. Stir in bacon and chives.
7. Serve hot, garnished with extra cheese, if desired.

Note: The core of the cauliflower is perfectly edible and can also be used in the soup, or cooked along with the florets in other recipes, like this Turkey Cauliflower Meatloaf.

How to Store Cauliflower Soup

In the Fridge

Cheesy cauliflower soup will keep for up to 5 days in the fridge. Allow it to cool completely, then store in airtight containers. Reheat in the microwave or in a saucepan on the stovetop.

In the Freezer

Because it isn't a cream-based soup, this recipe freezes well. After it has cooled completely, pack into freezer-safe, airtight containers. Thaw the soup overnight in the fridge, then reheat it in a saucepan on the stovetop until heated through.

Want more delicious recipes with cauliflower? Try Cauliflower Fried Rice, General Tso Cauliflower & Mushrooms,  Cauliflower Casserole or Roasted Cauliflower Lentil Curry.

Cheesy Cauliflower Soup Recipe

This Cheesy Cauliflower Soup recipe is a perfect way to enjoy the classically delicious combination of cauliflower and cheddar cheese. Cooler days are coming, which always means making homemade soup! There is nothing more comforting than a steamy, nourishing bowl of soup.

5 from 14 votes

Print Pin Rate

Course: Soup

Cuisine: American, Canadian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 300kcal

Author: Colleen Milne

Ingredients

• ▢ 6 cups vegetable stock low sodium
• ▢ 6 medium potatoes peeled and chopped
• ▢ 1 head cauliflower cut into florets
• ▢ 2 tbsp lemon juice fresh
• ▢ ¼ tsp freshly ground black pepper
• ▢ ½ cup sharp cheddar grated
• ▢ 5 slices bacon cooked to tender crisp and chopped
• ▢ ¼ cup fresh chives chopped

US Customary - Metric

Instructions

• In a large pot, bring stock to a boil
• Add potatoes and cauliflower, cooking until tender, about 15 minutes
• Remove from heat, and use an immersion blender to semi puree the vegetables. (Its best to leave it a little bit chunky for texture)
• Stir in lemon juice and pepper
• Add the cheese to the pot, stirring until melted and blended. 
• Stir in bacon and chives.
• Serve hot, garnished with extra cheese, if desired.

Notes

Even using no or low sodium vegetable stock, the cheese and bacon in this soup add plenty of saltiness, so no extra salt is added to the recipe.

Leave out the bacon to make this soup vegetarian, and still delicious.

If you don't have an immersion blender, you can use a regular blender to puree the soup. Just be sure to do it in small batches so that you don't end up with hot soup exploding from the top of the blender.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 34g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 300mg | Potassium: 1414mg | Fiber: 7g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 71.4mg | Calcium: 162mg | Iron: 7.9mg

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