Introduction

This creamy cauliflower soup is a comforting and flavorful dish perfect for chilly days. Loaded with tender vegetables and sharp cheddar cheese, it’s both hearty and satisfying. Serve it with buttered bread for a complete meal.

A white bowl filled with thick creamy chowder soup showing soft chunks of golden potatoes, bright orange carrot pieces, and small green herb leaves scattered on top. The soup’s light beige color is speckled with black pepper and tiny herbs, giving it a textured look, with a metal spoon dipping into the bowl on the right side. The bowl sits on a white marbled surface, accompanied by a piece of crusty brown bread and a dark blue striped cloth in the bottom corners. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
5 tablespoons unsalted butter (divided)
1 cup diced yellow onion
1 cup diced carrots
3/4 cup diced celery
1 cup diced baby gold potatoes (no need to peel)
1 tablespoon minced garlic
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1 head cauliflower (4 cups chopped)
3 cups chicken stock
1/4 cup flour
2 cups whole milk
1 cup shredded sharp Cheddar cheese
Fresh thyme (optional)
Hearty buttered bread (for serving)

Instructions

Step 1: Heat olive oil and 1 tablespoon of butter in a large pot over medium-high heat. Add diced onion, carrots, celery, potatoes, and garlic. Cook, stirring occasionally, for 8 to 10 minutes until the vegetables soften.
Step 2: Add chopped cauliflower, dried thyme, oregano, salt, and pepper to the pot. Stir well to combine all ingredients.
Step 3: Pour in the chicken stock, stir, and bring the mixture to a boil. Reduce heat to a gentle simmer, cover, and cook for 10 to 15 minutes until the vegetables are tender and easily pierced with a fork.
Step 4: While the soup simmers, melt the remaining 4 tablespoons of butter in a small pot over medium heat. Gradually sprinkle the flour over the melted butter, whisking constantly for 1 minute to form a roux.
Step 5: Slowly add the milk to the roux, whisking constantly to avoid lumps. Continue cooking for 5 to 6 minutes until the mixture thickens, but do not let it boil.
Step 6: Remove the thickened milk from heat and stir in the shredded Cheddar cheese a handful at a time until fully melted and smooth.
Step 7: Reduce the heat under the soup to low. Pour the cheese sauce into the soup pot and stir thoroughly. Taste and adjust seasoning with extra salt and pepper as needed.
Step 8: For a creamier texture, blend 1 to 2 cups of the soup using an immersion blender or regular blender, then stir it back into the pot.
Step 9: Serve the soup hot, topped with additional cheese and fresh thyme if desired. Accompany with toasted, buttered bread.

Tips & Variations

Use vegetable stock to make this soup vegetarian-friendly instead of chicken stock.
For extra richness, replace some of the milk with heavy cream.
Swap sharp Cheddar for Gruyère or Parmesan for a different flavor profile.
Garnish with crispy bacon bits or chopped green onions for added texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much after refrigeration, add a splash of milk or stock when reheating to loosen it.

How to Serve

A white bowl filled with thick, creamy soup that has a pale yellow base with small pieces of red carrots, light yellow potatoes, and green herb sprigs scattered throughout. The soup has a smooth yet chunky texture with visible black pepper flakes on top, and a silver spoon resting inside the bowl on the right side. The bowl sits on a white marbled surface with a piece of brown bread partially visible in the bottom left corner and a blue striped cloth in the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes. Substitute the butter with olive oil or vegan margarine, use vegetable stock, replace milk with a plant-based alternative like almond or oat milk, and omit the cheese or use a vegan cheese substitute.

Can I freeze cauliflower soup?

Cauliflower soup can be frozen but the texture may change slightly after thawing. Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding extra liquid if needed.