Cauliflower Cheese Soup

cauliflower cheese soup

I LOVE this soup. As in love, love, love. It’s just so good and seems so decadent that I never think that I’m eating lots of vegetables. In fact, this was the first “vegetable” soup I made that my kids would eat happily. I started making it when they were little and just called it cheese soup to distract them from asking what was in it. When they got older and I finally told them the ingredients, my daughter cried out, “Oh mom! You’ve just ruined it- yuk!”

Guess I should’ve kept quiet.


Aren’t these ingredients great? Seriously- this is it, plus salt, pepper, and some milk that I forgot to add to the picture. That’s real food, folks! Sometimes I leave out the potatoes when I want to lessen the carbs and the resulting soup is only a little less thick.

cauliflower cheese soup in pot

And the other thing I love about this soup? Chop it all up and throw it in a pot- no complicated steps.

blending cauliflower cheese soup

And this soup allows me to use my favorite immersion blender,* which I also love, love, love. And if you think you don’t need one because you already have a blender or food processor, you are wrong, wrong, wrong.

Sorry, I couldn’t help it.

I use mine to make foods smooth like this soup, but also to pulse a bit in bean soups to thicken, and even with tomato sauces and the like. I was definitely in the camp of thinking I didn’t need one – and then wondering what I ever did without it.

cauliflower cheese soup

Serve it with a salad and bread and it’s a meal. It also makes a great first course for a company meal- and serving a soup course? They’ll feel special, indeed.


Cauliflower Cheese Soup

  • 4 c. chicken stock (hopefully, your frozen homemade broth)
  • 1-1/2 tsp. salt (needed with homemade stock, not so much with canned)
  • 2 potatoes, diced (optional- they make the soup thicker)
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 3 garlic cloves, minced
  • 1/2 of a large head of cauliflower, chopped (about 3-1/2 cups)
  • 1/4 tsp. dry mustard
  • 1/4 tsp. black pepper (or white, if you don’t want it to show)
  • 1-1/2 c. grated sharp cheddar cheese (medium will work, but sharp has the best flavor)
  • 1 c. milk
  • dill for garnishing
  1. In a large saucepan, combine the stock, salt, potatoes, onion, carrots, garlic, and cauliflower. Bring to a boil, lower heat and simmer for 15 minutes or until the vegetables are tender.
  2. Add the mustard and the black pepper and puree all the ingredients with an immersion blender right in the pan (alternately, transfer portions of the soup to a blender to puree, but be careful with the hot soup!).
  3. Continue to cook over medium heat, stirring the soup and adding the cheese in handfuls until it’s all been incorporated. Reduce the heat to low and add the milk.
  4. Cook over low heat for about 5 more minutes until the soup is warmed through and the cheese is all melted. Taste and adjust seasonings, if needed.
  5. Garnish with dill if desired before serving.

Makes 6-8 servings


*This is a link to Amazon through my affiliate program. Thanks so much if you buy through it!

This recipe is linked to Recipe Swap Thursday , Pennywise Platter, Fun w/Food Friday and Best Soups & Stews of 2011 at Finding Joy In My Kitchen.


  1. says

    Yummy sounding. Love the ingredients–and how easy it sounds. There’s nothing more satisfying as a bowl as soup especially when the snow has been falling all day like today.

  2. says

    I learned something new — the purpose of white pepper. Not showing! Sometimes it is so exciting to hear things explained for the first time, even if it is something so small. I will make this soup for sure. And an immersion blender…that just might make it onto my wish list (I dirty too many dishes blending my black bean soup!).

  3. says

    I received my new immersion blender in the mail today, which I purchased to make this soup, & cooked up a batch for dinner tonight – it is SO yummy! I’m super excited to eat it & hoping my toddler & preschooler love it as much as me! :)

  4. Nancy says

    This soup was absolutely delicious. I made it with and without cheese – wonderful both ways. Not having an immersion blender I used my food processor.

  5. Julia says

    Yesterday I had a soup making and pureeing session in preparation for having my wisdom teeth removed today. I made your Cauliflower Cheese Soup and your Homemade Tomato Soup. They have been absolutely wonderful today post-surgery. Thank you. :)

  6. Dawn says

    I’m going to try this soon. Does it matter if I use skim or whole milk? I’m wondering if it would still be creamy if I use skim.

    • says

      It’s obviously creamier with whole milk, Dawn, but still really good with skim, since the vegetables thicken and the cheese adds creaminess. It’s up to you – hope you enjoy it, it’s one of my favs!

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