Go Back

Creamy Cauliflower Cheese Soup – Cozy, Velvety, and Comforting

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter (or olive oil)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 large head cauliflower (about 2 to 2.5 pounds), cut into florets
  • 1 medium Yukon Gold potato, peeled and cubed (about 1 cup)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup milk or half-and-half (add more for a looser soup)
  • 1.5 cups shredded sharp cheddar cheese, plus more for garnish
  • 1/4 cup grated Parmesan (optional, for extra savory depth)
  • 1/2 teaspoon Dijon mustard (sub 1/4 teaspoon dry mustard)
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • Chives, green onions, or parsley, finely chopped (for garnish)
  • Croutons or crispy bacon bits (optional, for topping)

Method
 

  1. Sauté the aromatics: In a large pot over medium heat, melt the butter. Add the onion with a pinch of salt and cook 4–5 minutes until soft and translucent. Stir in the garlic and cook 30 seconds until fragrant.
  2. Add vegetables and simmer: Add the cauliflower florets and potato. Pour in the broth and bring to a boil. Reduce to a gentle simmer, cover, and cook 15–18 minutes, until the cauliflower and potato are very tender.
  3. Blend until smooth: Turn off the heat. Use an immersion blender to puree the soup until velvety. Alternatively, carefully transfer in batches to a blender and blend until smooth, then return to the pot.
  4. Stir in dairy and seasonings: Over low heat, stir in the milk or half-and-half, Dijon, and smoked paprika. Warm gently—do not let it boil.
  5. Add the cheese: Sprinkle in the cheddar and Parmesan a handful at a time, stirring constantly until melted and smooth. If the soup is too thick, add a splash more milk or broth.
  6. Season to taste: Add salt and pepper until the flavors pop. For extra sharpness, add a touch more Dijon or a squeeze of lemon.
  7. Serve: Ladle into bowls and top with chopped chives, extra cheese, croutons, or crispy bacon if you like.