Best Cauliflower Soup Recipe

Cauliflower soup is one of those warm, creamy, and cozy dishes that just hits the spot—especially on a chilly day. This recipe takes humble ingredients and turns them into a velvety, savory delight, thanks to a bit of cheese, a touch of butter, and some simple spices. It’s the kind of soup that’s perfect for when you need a little comfort food without too much effort. Plus, it’s loaded with veggies, so you get that satisfying richness without feeling weighed down.

I remember the first time I made this soup for a family gathering. It was a cold autumn afternoon, and I wanted to serve something warm and inviting without spending hours in the kitchen. Everyone kept coming back for seconds (and some even thirds!), and I knew I’d found a winner. The cheese adds a delicious creaminess that blends beautifully with the tender cauliflower, and the bay leaves give it an unexpected depth of flavor.

Whether you’re looking for an easy lunch or a hearty dinner starter, this cauliflower soup will become a go-to. Let’s dive into the details!

this RECIPE

A quick history of cauliflower soup

While cauliflower has been around for centuries, originating from the Mediterranean region, it’s gained renewed popularity in recent years as a low-carb, versatile vegetable. Cauliflower soup has its roots in European cuisine, particularly in France and the UK, where creamy vegetable soups are staples during colder months. Traditional cauliflower soups often used just a few ingredients, allowing the mild flavor of cauliflower to shine. Over time, recipes have evolved to include cheeses and various herbs, making the soup more flavorful and hearty. Today, you’ll find countless variations worldwide, each bringing a unique twist to this comforting dish.

Let’s talk ingredients: the stars of this creamy soup

• Cauliflower: The heart of the soup! Cauliflower brings a mild, nutty flavor that becomes perfectly tender and creamy when simmered. If you’re out of cauliflower, you could substitute broccoli for a similar texture (though the flavor will change a bit).
• Carrots: Shredded carrots add a touch of sweetness and color, balancing the creaminess of the cheese and cauliflower. They also bring a nice dose of beta-carotene.
• Celery: Celery provides a subtle earthy flavor and adds depth to the soup. If you’re not a fan, you can skip it, though it does add a nice background note.
• Onion: Essential for a savory base, onions add a slight sweetness as they cook down, blending beautifully with the cauliflower.
• Chicken or vegetable stock: This adds richness to the soup’s base. Use vegetable stock if you’re keeping it vegetarian; chicken stock if you prefer a slightly richer flavor.
• Butter and flour: This classic roux is what thickens the soup, creating a creamy texture without needing heavy cream.
• Milk: For a smooth and silky texture, milk keeps things light. Use whole milk for the best results, or swap for a dairy-free alternative like almond or oat milk if needed.
• Mexican blend cheese: A mix of cheeses brings a sharp, creamy element to the soup. You can also use cheddar or Monterey Jack if that’s what you have on hand.
• Bay leaves and basil: These herbs add subtle aromatics that make the soup extra comforting. Be sure to remove the bay leaves before serving!

Kitchen gear: what you need (and what you can totally skip)

For this soup, you don’t need any fancy gadgets—just a few basics will do:

• Large pot or Dutch oven: A sturdy pot is key here. It allows you to sauté, simmer, and mix all in one place, saving on dishes.
• Small saucepan: You’ll use this to make the cheese sauce that thickens the soup. If you don’t have a separate pan, you could technically do this in the main pot after cooking the veggies, though it’ll take a bit more time.
• Whisk: A whisk is helpful when making the roux (the butter and flour mixture) to avoid any lumps in your cheese sauce.
• Ladle: For serving, a ladle makes it easy to pour that thick, creamy soup into bowls without spilling.

Step-by-step: making the best cauliflower soup

1. Start with the veggies

In a large pot or Dutch oven, combine the cauliflower florets, shredded carrot, chopped celery, and onion. Pour in the chicken or vegetable stock until it just covers the veggies. Bring this mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook for about 15 minutes or until all the vegetables are tender. You should be able to pierce the cauliflower easily with a fork.

Tip: If you like a super smooth soup, consider blending the veggies after this step. If you prefer some texture, keep them as they are.

2. Make the cheese sauce

In a small saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, for about 2 minutes. You’ll notice the mixture bubbling—that’s perfect. Slowly pour in the milk, whisking to avoid lumps, and continue cooking until the mixture thickens. This should take around 3-5 minutes.

Note: Don’t rush here! If you add the milk too quickly, the sauce can turn lumpy. Whisking steadily helps keep it smooth.

3. Add the cheese

Once the milk mixture has thickened, remove the saucepan from heat and stir in the shredded cheese until it’s melted and smooth. This is the part where things start to get really delicious!

4. Combine everything

Pour the cheese sauce into the pot with the veggies. Add the bay leaves, dried basil, salt, and pepper. Give everything a good stir, then let the soup simmer for another 10 minutes. This allows the flavors to meld and the soup to thicken up even more.

5. Season to taste

Before serving, taste the soup and adjust the seasoning as needed. A little extra salt and pepper can make all the difference. Just don’t forget to remove the bay leaves before serving!

Fun twists and variations to try

• Make it vegan: Swap the butter for olive oil, use a dairy-free milk like almond or oat, and replace the cheese with a vegan cheese substitute or a couple tablespoons of nutritional yeast for a cheesy flavor.
• Gluten-free option: Use gluten-free flour or cornstarch in place of the all-purpose flour for a thickener.
• Spice it up: Add a pinch of cayenne pepper or smoked paprika for a bit of heat and smokiness.
• Herb variations: Try using thyme or rosemary instead of basil, or add a handful of fresh parsley at the end for a fresh, green finish.
• Roasted garlic twist: Roast a few cloves of garlic and add them to the soup for a deeper, richer flavor.

Each of these tweaks will give the soup a unique spin, and you can have fun experimenting to find your favorite!

Serving and presentation ideas

Serve this cauliflower soup with a sprinkle of freshly chopped parsley or chives on top—it adds a pop of color and a nice fresh flavor. For a more elegant presentation, swirl a bit of extra milk or cream on the surface and use a toothpick to make a fun design. Pair it with crusty bread, garlic toast, or even some homemade croutons for extra crunch.

beverage pairings

This soup has a rich and creamy profile, so a refreshing drink works well to balance it out:

• Sparkling water with lemon: The brightness of lemon cuts through the creaminess of the soup, refreshing your palate with each sip.
• Ginger tea: A cup of warm ginger tea adds a subtle spice that pairs nicely with the soup’s mild flavors.
• Apple cider: For a fall-inspired meal, serve warm apple cider alongside. The sweetness complements the savory soup and brings cozy vibes to the table.

Storing and reheating tips

If you have leftovers, this cauliflower soup stores beautifully. Place it in an airtight container in the fridge, where it’ll keep for up to 4 days. When reheating, do so over low heat on the stovetop, stirring occasionally to prevent the cheese from separating. If the soup is too thick, add a splash of milk or stock to bring it back to your desired consistency. Avoid microwaving if possible, as it can cause the cheese to become grainy.

Scaling the recipe for more or fewer servings

This recipe makes about 4 servings, but you can easily scale it up or down. If doubling, make sure to use a larger pot to accommodate the extra volume. When halving, just keep an eye on the amount of stock—you may need a bit less to keep the soup thick and creamy. The cook times should stay roughly the same, though simmering may take a few minutes longer with a larger batch.

Common issues and how to fix them

• Too thin? If your soup turns out a bit thinner than you’d like, mix a teaspoon of cornstarch with water and stir it into the soup. Let it simmer for a few more minutes to thicken.
• Cheese not melting smoothly? This can happen if the milk mixture is too hot. Remove from heat before adding the cheese to avoid clumping.
• Too bland? Don’t be afraid to add a bit more salt and pepper. A dash of Worcestershire sauce can also deepen the flavor if you’re in need of a quick fix.

FAQs

1. Can I make this soup dairy-free? Absolutely! Use dairy-free butter, milk, and cheese. The texture and flavor will be slightly different, but still delicious.

2. Can I freeze this soup? Yes, but keep in mind that the texture may change slightly due to the milk and cheese. Freeze in individual portions and thaw in the fridge before reheating gently.

3. What can I use instead of flour for thickening? You can use cornstarch or arrowroot powder as a gluten-free alternative.

4. Can I add other veggies? Yes! Potatoes, leeks, or even a handful of spinach at the end can be great additions.

5. How do I make the soup smoother? For a smooth texture, blend the soup after cooking the vegetables. Use an immersion blender or carefully transfer to a blender.

Print