If you’re craving a smooth cauliflower soup without chunks of veggies, this creamy cauliflower soup with bacon will be what you’re looking for!
Cauliflower Soup
I love a good creamy vegetable soup, but this one is all about cauliflower—one of my favorite veggies. Especially when it’s coated in breadcrumbs and roasted.
This soup is packed with veggies, but cauliflower steals the show—a whole head goes in!
There are also potatoes, carrots, celery, and onion, all in a rich, creamy broth that makes it downright comforting!
Ingredients
Here’s what you’ll need to make this Cauliflower Soup Recipe:
- Olive Oil: Adds flavor while sautéing.
- Butter: Use for sautéing and the creamy base.
- Yellow Onion: Dice small to avoid crunchy bits.
- Carrots & Celery: Dice evenly for the best soup texture.
- Gold Potatoes: No need to peel; the soft skin blends in nicely.
- Garlic: Use fresh or jarred—whatever you’ve got.
- Thyme & Oregano: I use dried herbs, but fresh or freeze-dried work too.
- Cauliflower: Cut into small pieces for even cooking.
- Chicken Stock: A good-quality brand adds the best flavor.
- Flour: Sprinkle evenly over the butter and whisk well to keep it smooth.
- Milk: Whole milk makes this soup rich and creamy.
- Cheddar Cheese: Freshly shredded melts better; sharp adds great flavor.
Quick Tip
Want a vegetarian cauliflower soup? Just swap the chicken broth for vegetable broth to make it vegetarian!
How To Make Cauliflower Soup
- Sauté Veggies: Cook onion, carrots, celery, potatoes, and garlic in butter and oil. Add cauliflower, herbs, salt, and pepper.
- Simmer: Add broth, bring to a boil, then simmer until tender.
- Make Sauce: Whisk butter, flour, and milk until thick. Stir in cheese.
- Combine: Add sauce to soup, stir, and blend if desired.
- Serve: Top with cheese or thyme and enjoy with bread.
What To Serve With Cauliflower Soup:
- No-Knead Bread: Perfect for dipping into the creamy soup.
- Side Salad: A fresh garden salad balances the richness of the soup.
- Grilled Cheese: A classic pairing for creamy soups. Or serve these mini grilled cheese sandwiches if you’re feeding a crowd!
- Crackers: A quick and easy option for added crunch.
- Fruit: Whatever is in season or try this Winter Fruit Salad
Cauliflower Soup Shortcuts
- Pre-Chopped Veggies: Save time with pre-chopped or frozen veggie mixes.
- Garlic: Use jarred garlic or a garlic press for quick prep.
- Cheese: Shred cheese quickly using a food processor with a grating attachment.
Prep Ahead: Chop veggies (except potatoes) during meal prep. When it’s time to make the soup, everything will come together faster!
Storage
Leftovers?
- Fridge: Cool soup and store in an airtight container for up to 4 days.
- Freeze: Place cooled soup in an airtight bag and freeze for up to 3 months.
- Reheat: Warm gently on low, stirring often. Add broth if it needs thinning; avoid boiling.
More Soup Recipes:
- Broccoli Cheddar Soup with carrots
- Zuppa Toscana Soup made in the slow cooker
- Cheeseburger Soup with ground beef
- Lasagna Soup with pasta and three cheeses
- 15-Bean Soup made in the slow cooker
Cauliflower Soup
This hearty, veggie-packed Cauliflower Soup is rich, thick, and creamy, with tender pieces of cauliflower in a deliciously flavorful base.
Equipment
- Large pot
Ingredients
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter divided
- 1 cup diced yellow onion
- 1 cup diced carrots
- 3/4 cup diced celery
- 1 cup diced gold potatoes no need to peel
- 1 tablespoon minced garlic
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 head cauliflower 4 cups chopped
- 3 cups chicken stock
- 1/4 cup flour
- 2 cups whole milk see note 1
- 1 cup shredded sharp Cheddar cheese see note 2
- Fresh thyme optional
- Hearty buttered bread for serving
Instructions
- Heat oil and 1 tbsp butter in a large pot over medium-high heat. Add onion, carrots, celery, potatoes, and garlic. Cook, stirring occasionally, for 8–10 minutes until softened. Add cauliflower, thyme, oregano, salt, and pepper. Stir to combine.
- Add chicken broth. Stir and bring to a boil, then reduce to a gentle simmer. Cover and cook for 10–15 minutes or until veggies are tender (easily pierced with a fork).
- In a separate small pot, melt the remaining 4 tbsp butter over medium heat. Sprinkle flour evenly across the top of the melted butter then whisk constantly for 1 minute. Very gradually add milk while whisking constantly. Cook for 5–6 minutes, until nicely thickened (do not boil). Remove from heat and stir in cheese, a handful at a time, until melted.
- Reduce soup heat to low. Pour the cheese sauce into the soup pot and stir. Taste and adjust seasoning with additional salt and pepper (about 1/4 tsp more each or to taste). For a creamier soup, blend 1–2 cups and stir it back into the pot.
- Ladle into bowls, top with more cheese and fresh thyme if desired. Serve with toasted, buttered bread. Enjoy!
Video
Recipe Notes
Note 1: Whole milk works best for creamy soup. Lower-fat milk (2% or 1%) can be used but won’t be as thick. Avoid plant-based milk for this recipe.
Note 2: Use freshly shredded sharp or extra-sharp Cheddar for the best flavor and texture. Pre-shredded cheese may cause the soup to be grainy.
Note 3: Dice potatoes into 1/2-inch pieces and chop cauliflower into small bite-sized pieces. Smaller pieces cook faster and prevent over-reducing the broth.
Storage: Cool soup and store it in an airtight container in the fridge for up to 4 days or freeze in an airtight bag for up to 3 months. Reheat on low, stirring often, and add broth if it’s too thick. Avoid boiling.
Nutrition
Serving: 1serving | Calories: 538kcal | Carbohydrates: 41g | Protein: 20g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 560mg | Potassium: 1128mg | Fiber: 5g | Sugar: 15g | Vitamin A: 6356IU | Vitamin C: 65mg | Calcium: 412mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this and added beef sirloin tips for my hubby.
I used a Japanese yam in place of the potatoe.
IT WAS SO YUMMY!!
Wow delish! So glad you loved this Cauliflower Soup!
Just had a bowl and it is delicious. Did not
blend it for we all like chunky soup and I did
chop the veggies small.
Easy to make and did not change one thing.
So happy to hear this! Thanks Nan! 🙂
Made this soup today and it is really good! I took 2 cups out to puree to have a nice creamy consistency for the base, and left the rest as is for texture. I did this before adding the cheese sauce. I used a block of Cracker Barrel sharp cheddar and shredded it. It turned out delicious and very flavorful. Nice to have a great recipe like this that not only tastes great, but is very nutritious. 5 Stars!! Thank you so much!!
Delish! I am so happy to hear this! Thanks Sarah! 🙂
This is a new family favorite! It’s just starting to get cold here and this soup will be on regular rotation!
So glad to hear that! Thank you for the comment and review 🙂