Cauliflower Soup with Cheese

This creamy soup is a comforting way to enjoy cauliflower, blending its mild flavor with melted cheese for a rich and satisfying bowl. Perfect for a cozy meal, it’s simple to make and sure to warm you up.

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TIME1 hr 30 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

4 tablespoons salted butter 1 large onion, diced 2 stalks celery, diced 2 cloves garlic, minced 3 medium potatoes, peeled and cubed 3 tablespoons minced fresh parsley 8 cups chicken broth 1 large head cauliflower, cored and cut into small florets 1 tablespoon chopped fresh thyme 2 cups 2% milk ½ cup half-and-half ¼ cup sour cream 1 ½ cups shredded Cheddar cheese salt and ground black pepper to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by melting the butter in a large pot over medium heat. Toss in the onion, celery, and garlic, and cook them until they’re soft and fragrant, about 3 minutes. Next, add the potatoes and parsley, then pour in the chicken broth. Stir in the cauliflower and thyme, and bring everything to a boil.

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Step 2

Once boiling, lower the heat, cover the pot, and let it simmer gently for about 45 minutes, or until the cauliflower and potatoes are nice and tender. Take the pot off the heat and let it cool for about 15 minutes.

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Step 3

Working in batches, blend about 2 cups of the soup at a time in a food processor until smooth, then pour it back into the pot. Stir in the milk, half-and-half, and cream until everything’s well combined. Season with salt and pepper to taste.

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Step 4

Finally, add the Cheddar cheese and cook over low heat, stirring occasionally, until the cheese melts and the soup is warmed through—this should take about 5 more minutes. Serve and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Roast the cauliflower first to bring out a deeper, nuttier flavor.
- Use a good quality cheese that melts well, like cheddar or Gruyère.
- Blend the soup until smooth for a silky texture, but leave it slightly chunky if you prefer more bite.

Why you’ll love it

This soup is creamy and comforting without being heavy. The cheese adds a rich flavor that pairs perfectly with the mild cauliflower. It’s a great way to enjoy vegetables in a warm, satisfying dish.

Serving ideas

Serve this soup hot with a sprinkle of fresh herbs like parsley or chives. It goes well with crusty bread or a simple green salad for a light meal. A drizzle of olive oil or a few crispy bacon bits can add extra flavor.

Storage & leftovers

Let the soup cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stove, stirring occasionally to prevent the cheese from separating.