This cauliflower cheese soup recipe takes about 30 minutes from start to finish and is made up of mostly vegetables – but your family will only taste rich, creamy, and cheesy deliciousness. This may be the perfect way to get your kids to eat cauliflower! Find more great recipes on the Quick Healthy Recipes page.
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I LOVE this cauliflower cheese soup recipe. As in love, love, love. It’s just so good, and seems so rich, that I never think that I’m eating lots of vegetables – and no one else does, either! In fact, this was the first “vegetable” soup I made that my kids would eat happily.
Fun fact: I started making this soup when my kids were little and I simply 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!”
Guess I should’ve kept quiet.
I’ve made this for pretty much everyone who’s come to our house over the years and they all agree – it is pretty amazing. Not only for the taste, or for the fact that it’s chock-full of vegetables, but also for the fact that it’s a thick, creamy soup that doesn’t use flour or cream to thicken, only whatever type of milk you have in your fridge.
Amazing Cauliflower Cheese Soup
Aren’t these ingredients great? Seriously- this is it. That’s real food, people!
I do sometimes leave out the potatoes and the soup is only just a little less thick so that’s an option.
And the other thing I love about this soup? Chop it all up and throw it in a pot- no complicated steps.
One thing that makes this soup a lot easier to make is an immersion blender, which I also love, love. And if you think you don’t need one because you already have a blender or food processor, you are wrong. I used to transfer the hot soup into a blender, getting the soup everywhere in the process and trying not to burn myself, so it can be done. But once you use a stick blender, you’ll never go back.
Since getting one (I started with a cheap plastic one, but it melts – really – in the hot soup, so I recommend one with a stainless removable blender) I use it to make recipes like this soup, and also for things like:
- Easy, homemade refried beans
- tomato soup & sauces
- maple apple butter
- cranberry sauce
- and more!
I was definitely in the camp of thinking I didn’t need one – and then wondering what I ever did without it!
Serve this with a salad you make while it’s cooking (a simple green salad with vinaigrette dressing), add some good bread (like this easy artisan bread) and it’s a quick and easy meal.
It also makes a great first course for a company meal- and serving a soup course? They’ll feel all special and not have a clue that it’s mostly vegetables!
Amazing Cauliflower Cheese Soup (in 30 Minutes)
Ingredients
- 4 cups chicken stock hopefully, your frozen homemade broth
- 2 potatoes diced (optional- they make the soup thicker, but I rarely use them)
- 1 onion chopped
- 2 carrots peeled and chopped
- 3 garlic cloves minced
- 1/2 of a large head of cauliflower chopped (about 3½ cups)
- 1½ teaspoon salt needed with homemade stock, not so much with canned, so be sure to taste
- 1/4 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1½ cup grated sharp cheddar cheese medium will work, but sharp has the best flavor
- 1 cup milk
- chives dill or parsley for garnishing (optional)
Instructions
- In a large saucepan, combine the stock, potatoes (if using), onion, carrots, garlic, and cauliflower. Bring to a boil, lower heat and simmer for 15 minutes or until the vegetables are tender.
- Add the mustard, black pepper, and salt if needed, 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!).
- Reduce the heat to low and add the cheese and milk, stirring well.
- Continue to 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.
- Garnish with herbs if desired before serving.
Notes
Nutrition
This recipe has been updated – it was originally published in 2011.
Looking for more easy soup recipes?
Curried Turkey-Chicken Rice Soup
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Richard Espenscheid says
I put about every vegetable I had from the garden into this soup and it turned out wonderful. I used a slow cooker as I heard that an Insta pot with its higher temperature destroys some vitamins: Is this true? Wonderful recipe!
Jami says
I’m glad you discovered this recipe – it’s one of my all-time favorites. 🙂 And no, the Instant Pot actually heats food to a lower degree than baking or grilling, it’s just more efficient because of the pressure. So no need to worry about loss of nutrition!
Sara says
I followed your directions exactly with the exception of 8 minute on high pressure in the instant pot then using the immersion blender right on there when it’s done and adding milk and cheese with putting the lid on for a bit. There is enough heat to continue to cook it. Then another mix real quick. I’ll be making this again! It probably takes about the same time on the stove top but just another option for cooking in the instant pot.
Jami says
Thank you for following up, Sara – that is a good option!
sara says
I just made this. I did it in my instant pot. So easy and delicious. This is be going on one of my regular dinner ideas. And I love how inexpensive it is too. Thank you! It’s a great recipe.
Jami says
I’m SO glad you took a chance on this – I’m not exaggerating when I say it’s been my favorite for 20+ years. I love that you used the IP – how long did you cook it for? Did you use the soup function? I’d love to try your technique and then add the option to the recipe for other readers. 🙂
Mila says
I made it a few days ago, adding some celery to bump up the veggie content. I did not have potatoes. Used sharp cheddar. Oh, and I doubled everything except for the cheese. The soup turned out creamy and luscious. My 3-year-old said it is her favorite soup, and my 9-year-old, who is a slow poke and takes forever to finish eating, was the first to finish her bowl.
Thanks so much for the recipe, Jami.
Jami says
Yea! Even I’m amazed when I eat it, Mila, how it just doesn’t ‘feel’ like I’m eating veggies. 🙂 Not that there’s anything wrong with that…
Dave says
That was good, thanks!
The mild cheddar worked fine since that’s what I had. Served it with a copycat Little Caesars crazy bread.
Oh yeah, this is what immersion blenders are for!
Too bad it’s not cold outside (Houston)
Jami says
I have used mild cheddar when that’s all I had, too, Dave! It just has a stronger flavor with sharp, so I always try to use it when I can. 🙂
Mindy says
I made something nearly identical last week (didn’t think to add carrots!) And served it in bread bowls. The whole family devoured it. Good stuff.
Jami says
Ooo, bread bowls would make it fun. 🙂
Mila says
I’ve never tried adding dry mustard to my soups, will make note. The soup will be perfect for a weekend lunch with some fresh home-made bread, adding to my menu plan “idea box”.
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.
Jami 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!
Lynn says
This looks delicious! I happen to have all the needed ingredients-can’t wait to try it 🙂
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. 🙂
Jami says
Good for you for planning ahead, Julia! Hope you’re healing well!
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.
Jami @An Oregon Cottage says
Yeah, Katrina! I think you will love your new blender. 🙂 Here’s hoping the kids go for it!
Katrina Henry 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! 🙂
Frenchicandshabby says
I shall try this. sounds very tasty and very quick.
Rebecca Bany says
Oh my, I think I may have some “Oregon Cottage’s Cauliflower Cheese Soup” for dinner. Looks so yummy it made my tummy growl!
Eliza @ Appalachian Feet says
This loos absolutely delightful (love the plug for immersion blenders — I agree wholeheartedly!) I think this would be a zero leftovers meal at my house.
Kathryn 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!).
Pamela 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.
Christina says
This sounds fabulous, I wish I had some right now!