This Cauliflower Soup is a warm, comforting dish that is perfect for chilly days. Packed with tender cauliflower, carrots, celery, and a rich creamy base, it’s a satisfying and hearty option for any meal. The combination of fresh vegetables, savory herbs, and cheddar cheese creates a smooth and flavorful soup that will quickly become a family favorite. Whether you’re looking for a cozy dinner or a flavorful lunch, this cauliflower soup offers both indulgence and nourishment.

The subtle flavors of cauliflower blend beautifully with the creaminess from the milk and butter, while the sharp cheddar cheese adds an irresistible depth. With a touch of thyme and oregano, this soup is aromatic and bursting with flavor. Plus, it’s easy to make, using simple ingredients that you likely already have in your pantry.

Why You’ll Love This Recipe

1. Rich and Creamy Texture

Thanks to the combination of butter, milk, and flour, this soup has a silky, smooth texture that’s perfectly comforting.

2. Packed with Flavor

The blend of thyme, oregano, and sharp cheddar cheese elevates the natural flavors of the cauliflower, making each spoonful taste rich and savory.

3. Nutrient-Dense

Cauliflower is packed with vitamins, fiber, and antioxidants, making this soup not only delicious but also good for you.

4. Quick and Easy to Make

This soup is ready in under an hour, making it a perfect meal for busy weeknights or weekends when you want something comforting but don’t have much time.

5. Customizable

You can adjust the thickness of the soup by adding more or less broth and milk, and swap out the cheddar for another cheese variety if preferred.

Ingredients

Olive oil
Butter
1 yellow onion (diced)
2 carrots (diced)
2 celery stalks (diced)
2 gold potatoes (diced, no need to peel)
3 cloves garlic (minced)
1 teaspoon thyme (dried)
1 teaspoon oregano (dried)
1 small head cauliflower (cut into small pieces)
4 cups chicken stock
2 tablespoons flour
1 cup whole milk
1 cup cheddar cheese (freshly shredded)

Variations

Vegan Option: Use olive oil instead of butter and substitute dairy milk with a plant-based milk such as almond or oat milk. Swap cheddar cheese for a vegan cheese alternative.
Add Protein: For a heartier version, add some shredded chicken or bacon bits to the soup.
Spicy Twist: Add a pinch of red pepper flakes or a diced jalapeño for a bit of heat.
Herb Variations: Try adding fresh herbs like rosemary, sage, or parsley for a unique flavor profile.

How to Make the Recipe

Step 1: Sauté the Vegetables

In a large pot, heat olive oil and butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables soften. Add the garlic, thyme, and oregano, and cook for another minute until fragrant.

Step 2: Cook the Cauliflower and Potatoes

Add the cauliflower and gold potatoes to the pot, stirring to combine with the sautéed vegetables. Let it cook for about 3-4 minutes, allowing the flavors to blend.

Step 3: Add the Stock and Simmer

Sprinkle the flour over the vegetables and stir to coat. Gradually add the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a simmer, then reduce the heat and let it cook for 15-20 minutes, or until the cauliflower and potatoes are tender.

Step 4: Blend the Soup

Once the vegetables are tender, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy. If you prefer a chunkier soup, blend just half of the mixture.

Step 5: Add Milk and Cheese

Stir in the milk and continue to cook the soup over low heat until heated through. Add the freshly shredded cheddar cheese and stir until melted and fully incorporated into the soup.

Step 6: Season to Taste

Taste the soup and adjust the seasoning with salt and pepper as needed. If you want a thicker soup, simmer for a few more minutes.

Step 7: Serve

Ladle the soup into bowls and garnish with additional shredded cheese, fresh herbs, or a drizzle of cream if desired. Serve immediately with warm bread or crackers.

Tips for Making the Recipe

Use Fresh Cheese: Freshly shredded cheese melts better and provides a smoother texture in the soup.
Consistency: If the soup is too thick, you can add a little extra milk or stock to reach your desired consistency.
Make It Ahead: This soup can be made ahead of time and stored in the fridge for up to 3 days. Reheat on the stovetop, adding a little more milk or stock if needed.
Smooth or Chunky: If you prefer a chunky texture, blend only half of the soup and leave the rest as is for more texture.
Flavor Adjustments: Don’t hesitate to add more herbs, spices, or cheese to suit your tastes.

How to Serve

With Bread: Serve your cauliflower soup with crusty bread or garlic bread for a comforting and filling meal.
Topped with Croutons: Add a crunchy topping with homemade or store-bought croutons.
With a Side Salad: Pair the soup with a fresh green salad for a light and healthy meal.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup will continue to thicken as it sits, so you may want to add a little extra milk or stock when reheating.

Freezing

This cauliflower soup freezes well! Let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.

Reheating

Reheat the soup over low heat on the stovetop, stirring occasionally. You may need to add a little extra milk or stock to bring it back to its desired consistency.

FAQs

1. Can I make this soup vegan?

Yes, simply swap out the butter for olive oil, the milk for a plant-based milk like almond or oat, and use a vegan cheese alternative.

2. Can I add other vegetables?

Absolutely! You can add leeks, parsnips, or even some spinach for added flavor and nutrition.

3. Can I make this soup without cheese?

Yes, you can leave out the cheese for a lighter version of the soup. You can also substitute it with nutritional yeast for a cheesy flavor without the dairy.

4. Can I use frozen cauliflower?

Yes, frozen cauliflower will work just as well as fresh cauliflower in this recipe. Just be sure to thaw and drain it before using.

5. How can I make this soup spicier?

You can add a pinch of red pepper flakes or some hot sauce for an extra kick of spice.

6. Can I use vegetable stock instead of chicken stock?

Yes, vegetable stock is a great substitute if you want to keep the soup vegetarian or vegan.

7. Can I make this soup ahead of time?

Yes, this soup keeps well in the fridge for a few days, and the flavors develop even further over time.

8. How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage.

9. Can I make this soup in a slow cooker?

Yes, you can sauté the vegetables in a skillet, then transfer them to the slow cooker with the stock. Cook on low for 4-6 hours, then blend and add the milk and cheese.

10. How can I thicken the soup?

If your soup is too thin, you can simmer it longer to reduce the liquid, or add a little extra flour to thicken it up.

Conclusion

Cauliflower Soup is the perfect balance of creamy, comforting, and nutritious. With tender cauliflower, hearty vegetables, and a cheesy, savory base, it’s sure to become a staple in your recipe collection. This soup is easy to make, full of flavor, and customizable to suit your preferences. Whether you’re serving it for a cozy dinner or as a starter for a larger meal, this cauliflower soup is a guaranteed crowd-pleaser!