Cauliflower Cheese Soup Recipe

4.39 from 31 votes

Comforting, cheesy cauliflower soup takes only about 40 minutes to make and you will be enjoying this cheesy, creamy, hearty soup.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 492kcal

Prepare your veggies first. Dice onion and set aside. Cut cauliflower florets off and discard the bottom part of the stem ( you can use most of the stems in soup). Dice cauliflower onto small pieces. Set it aside as well. Peel garlic to be ready to press.
Grate cheese on a large cheese grater and set aside.
Preheat a medium pot over medium heat and add oil.
Add diced onion and saute until transparent.
Add pressed garlic, mix, and cook until fragrant.
Add prepared cauliflower, mix well and saute for a few minutes. (Add a little more olive oil if needed.)
Sprinkle flour over veggies and mix well.
Start pouring in chicken stock, while slowly stirring. Add enough chicken stock to cover the cauliflower mixture.
Add salt and pepper, stir, and bring the soup to a slow simmer over medium heat. Lower the heat to medium-low and cook for about 20-25 minutes, stirring occasionally.
Stir in grated white cheddar cheese and then heavy whipping cream. Slowly stir until cheese is melted and smooth. Take off heat.

*Gluten Free Note: make it gluten free with one simple substitution. Instead of flour, you can use all purpose gluten-free flour. Personally, I prefer to use 1:1 all purpose gluten free flour.
Remaining ingredients should already be gluten free but double check the labels.
Heavy whipping cream – for the best rich and creamy texture, do use heavy whipping cream and nothing less. (If you need to keep it lactose free or dairy free, use lactose free half and half and some lactose free sour cream. There are some plant-based whipping cream options if needed, check your grocery stores.)
Want It Thicker? If you would like to make your soup thicker, you can simply increase the amount of flour. Use 2-3 tablespoons more flour to make it thicker. You can also make it cheesier or creamier by increasing amount of cheese and/or heavy whipping cream.
Storing: You can store cooled leftover cauliflower soup in an air-tight food storage container, in the refrigerator. Properly stored, it should last 3-4 days.
Reheating: to reheat individual portion either in the microwave or in a small sauce pot on a stove. In the microwave, make sure to use proper bowl and reheat the soup in 30 second intervals just until heated through. On stove-top, reheat as much as you wish in a small pot over medium-low heat.
For detailed freezing instructions, check the post!