Creamy Cauliflower Soup is a comforting, low-carb recipe made with fresh cauliflower, sharp cheddar cheese, and heavy cream. This easy one-pot soup is perfect for cold days and can be made with vegetable or chicken stock. Blended to a smooth texture, it’s ideal for lunch or a light dinner. Great for meal prep, gluten-free diets, and freezer-friendly meals. Add chives or black pepper for extra flavor, and serve with crusty bread for a complete dish.

A smooth, comforting cauliflower soup made with cheddar cheese, cream, and onion, blended to silky perfection. Ideal for cozy lunches, weeknight dinners, or make-ahead meal prep.

Ingredients

For the Soup:

1 tbsp olive oil
2 large onions, peeled and chopped
3 heads of cauliflower, outer leaves discarded, chopped into small florets
1200 ml (5 cups) hot vegetable or chicken stock (homemade or made using 3–4 cubes; use gluten-free bouillon if needed)
¾ tsp garlic salt
250 g (8.8 oz) mature or strong cheddar cheese, grated
180 ml (⅔ cup) double or heavy cream
Salt and pepper, to taste

For Serving:

Extra grated cheddar
Freshly ground black pepper
Chopped fresh chives (optional)

Instructions

Sauté the onions:
Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and cook gently for 4–5 minutes, stirring often, until softened and translucent.
Simmer the cauliflower:
Add the cauliflower florets, hot stock, and garlic salt. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the cauliflower is tender.
Blend the soup:
Remove from the heat and blend the soup until smooth using a hand blender or in batches in a heat-safe blender.
Finish with cheese and cream:
Return the soup to a low heat. Stir in the grated cheddar and cream until the cheese has fully melted. Taste and season with salt and pepper.
Serve:
Ladle the soup into bowls and top with a little extra grated cheddar, cracked black pepper, and chopped chives if desired.

Tips

Use strong/mature cheddar for deeper flavor.
Blend in batches if using a countertop blender, and never fill it more than halfway with hot liquid.
Add more stock if you prefer a thinner consistency.
Store leftovers in an airtight container in the fridge for up to 3 days.

Variations and Substitutions

Lighter version: Swap cream for whole milk or unsweetened oat milk.
Extra veggies: Add a chopped leek or a handful of spinach before blending for added nutrients.
Vegan option: Use vegan cheese and plant-based cream (such as cashew or oat) and vegetable stock.
Spicy twist: Stir in a pinch of cayenne pepper or crushed red pepper flakes before serving.

FAQs

Can I freeze cauliflower soup?
Yes, it freezes well. Let it cool completely, portion into airtight containers, and freeze for up to 3 months. Reheat gently over low heat, stirring often.

Does the soup thicken as it cools?
Yes, it will slightly thicken. You can add a splash of hot stock or water when reheating to adjust the consistency.

Can I use frozen cauliflower?
Yes, frozen cauliflower works perfectly. Simmer for an extra 2–3 minutes if needed.

Serving Suggestions

Pair with crusty bread, garlic toast, or a warm baguette.
Serve as a starter before a roast dinner or as a light meal with a side salad.
Top with crispy bacon bits, roasted chickpeas, or toasted seeds for added texture.

Why You’ll Love This Recipe

Simple ingredients and fast prep make it perfect for busy days.
Rich, cheesy flavor with a creamy texture that’s naturally thick from cauliflower.
Easy to customize to fit various dietary needs.
Freezer-friendly and great for batch cooking.