Homemade, warm, and delicious, Cheesy Cauliflower Soup is the best and easy way to make quick use of garden fresh cauliflower or leftover vegetables. This recipe is creamy and can be eaten vegetarian style, or you can add bacon or ham. It's a family favorite, we love this soup recipe.
This Cheesy Cauliflower soup is perfect for the end of summer and fall season. It is a great way to use vegetables from the garden and also a delicious warm soup for the cooling fall and winter months. This soup does not use potatoes!
Be sure to check out our other recipes to use up those end of summer vegetables like Zucchini Pizza, or Vegetable Tortellini Soup with Chicken Sausage. Also try our copycat Chili's Southwest Chicken Soup, chicken taco soup, or Ham and Potato Soup in Crock Pot for a flavorful soup with fresh ingredients.
Add leftover ham from our 3- ingredient Ham Glaze. Make this soup Loaded style by adding Jalepenos, green onion, and bacon bits as a garnish. It will make this copycat Zupas Wisconsin soup pop with flavor.
For another homestyle soup check out this Easy Chicken and Dumplings soup.
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Ingredients
This recipe has all the flavor! Check out the tasty ingredients needed for the cauliflower soup.
- Cauliflower- One medium-sized head of cauliflower is perfect for this recipe. If you don't have enough, I've added in broccoli before and it tastes amazing.
- Yellow Onion- This adds the perfect flavor without overpowering the other ingredients.
- Butter- Salted and unsalted butter work. If you use salt, you can cut back on the salt. Adjust to taste.
- All Purpose Flour
- Half and Half-The recipe turns out best when you use half and half. I have used whole milk, and 2% milk without any issue. Heavy whipping cream may be a little too rich.
- Chicken Broth
- Sharp Cheddar- For me, the sharper the better, but if you like a mild cheddar cheese, feel free to substitute.
- Pepper Jack- A subtle kick is perfect for this soup. If you don't want spice, use more cheddar cheese instead.
- Dijon- This is our secret ingredient! It adds the best flavor to the cheeses.
See recipe card for quantities.
How To Make Cheesy Cauliflower Soup
Follow these step-by-step process photos for best results. You will have a delicious soup in no time at all.
- In a large pot, melt the butter and sauté the onions until they are translucent and browning. Add the all purpose flour and mix until a roux in formed.
2. Slowly pour the half and half and chicken brother in with the roux, stirring continually. Add the chopped cauliflower and bring to a boil. Then turn the heat down, cover, and simmer until the cauliflower is tender.
3. Add the tender cauliflower and liquid into a high speed blender. Make sure to vent out the steam while blending. Blend on high until smooth and creamy looking. There should be no chunks.
4. Pour the blended soup back into the pot. Add the pepper jack cheese, and sharp cheddar cheese and dijon mustard. Stir until cheese is melted and soup is mixed thoroughly.
Serve soup garnished with bacon bits, ham, extra cheese, green onion, or chives.
Hint: If you need to thin the soup, add more chicken broth ½ cup at a time
Substitutions
- Cheddar Cheese - Use all cheddar cheese instead of pepper jack if you aren't a fan of the spice that pepper jack cheese brings.
- Bacon - add bacon bits or fresh cooked chopped bacon for extra flavor and added protein.
- Ham - mix in 1 cup of chopped ham or garnish the top for added protein.
- Jalapeno- Garnish the top with Jalapeños for a spicy version of this soup.
- Kale- Mix in kale as a garnish or with the soup when blending the cauliflower.
- Broccoli- Use a mixture of both cauliflower and broccoli if you don't have enough cauliflower on hand.
Storing Cauliflower Soup
Store leftover soup in an air tight container in the refrigerator. Good for 3-4 days. when reheated, the soup tends to have a thicker consistency.
This soup can be frozen for up to 1 month.
Top tip
Make sure you don't overcook the cauliflower. You only need to cook the cauliflower until tender. I once overcooked the cauliflower and it had an unpleasant taste.
Recipe
Cheesy Cauliflower Soup
Ingredients
- 2 tablespoons butter
- 1 cup yellow onion chopped
- ¼ cup all purpose flour
- 2 cups Half and Half or milk
- 2 cup chicken broth
- 1 cauliflower head chopped into bit sized pieces. About 5-6 cups
- 1 ½ cup sharp cheddar cheese shredded
- ½ cup pepper jack cheese shredded
- ½ teaspoon salt
- 1 tablespoon dijon mustard
Instructions
- In a large pot, melt the butter on medium heat. Add the yellow onion and saute until the onion is translucent, about 5-7 minutes. Add flour and stir to make a roux.
- Slowly add half and half, stirring constantly. Add chicken broth and continue stirring. Add cauliflower and bring to a boil. See photos above to check consistency.
- Reduce heat and bring to a simmer. Cover the pot until cauliflower is tender. It will be easily pierced by a fork.
- Place entire contents of the pot into a blender and blend until smooth. Make sure the steam can vent out. Pour the blended cauliflower liquid back into the pot.
- Add the shredded cheese, and mustard and stir until melted and smooth.
- Serve topped with additional cheese, bacon, or green onion.
Notes
- This soup thickens once reheated. To thin the soup, at any time, add ½ cup of chicken broth at a time until the soup is the thickness you prefer.
- Vegan Cheese - Use your favorite brand of vegan cheese at a 1:1 ratio to make this more vegan friendly.
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- If you want, you can use all cheddar cheese instead of a blend of pepper jack and cheddar cheese.
- Try not to over-boil the cauliflower. Just boil until tender. It may start to smell bad if you overcook.
Megan says
I've never liked cauliflower soup until I tried it with cheese, this recipe is SOOOO good!
Lyn says
O.M.G.! this is uh-mazing! Ive been wanting to make a copycat Zupas Wisconsin Cauliflower soup and this did the trick!