Cauliflower Cheddar Soup

Photography Credit: Elise Bauer

Every fall, when the days get shorter and the nights colder, at some point I reluctantly give up wearing shorts and flips flops. Did you know there are only two real seasons here in Sacramento? Flip flop and shorts season, and jeans and socks season.

It’s when your feet tell you, “Hey put on some socks!” that you know autumn has truly arrived. That’s when the soup pot comes out and you look forward to filling it with something warm and comforting.

It’s still flip-flop season here, at least during the day, but the chilly weather will be coming soon (if not already where you are). So we’re cooking up new soup recipes.

Cauliflower Cheddar Soup

We made this cauliflower cheddar soup the other day, and wow! Okay, now I don’t feel so bad about saying goodbye to summer. It’s smooth and creamy without any cream. It’s packed with cauliflower and uses just enough cheddar cheese to give it flavor, but not so much that you think you’ve swallowed a brick.

A teaspoon of Worcestershire sauce swirled in at the end helps intensify the cheese flavor.

If you make it, and I hope you do make it, please let us know in the comments how you like it. If you make changes or substitutions, please let us know about those too!

Cauliflower Cheddar Soup Recipe

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6 to 8


  • 2 Tbsp butter
  • 2 cups sliced onion
  • 1 1/2 cups sliced celery (about 2 to 3 ribs)
  • 1/2 cup sliced carrot (1 small carrot)
  • 1 1/2 Tbsp minced garlic
  • 2 yukon gold potatoes, peeled and thinly sliced, about 1 1/2 to 2 cups
  • 6 cups chicken stock
  • 6 cups of roughly chopped cauliflower florets
  • 2 bay leaves
  • 1 1/2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
  • 1 teaspoon Worcestershire sauce


1 Sauté the onions, celery, carrots, garlic: Heat butter in a large 5-6 quart Dutch oven or thick bottomed pot on medium high heat. Add the onions, celery, and carrots. Cook for 5-8 minutes until the onions are softened. Add the minced garlic and cook a minute more.

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2 Add the potatoes, stock, cauliflower, bay leaves, thyme, salt and black pepper. Heat on high and bring the stock to a simmer. Lower the heat to maintain a simmer. Partially cover and cook for 12 to 15 minutes, or until the vegetables are completely tender.

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3 Purée until smooth: Remove from heat and remove the bay leaves. Either using an immersion blender or a standing blender, purée the soup mixture until completely smooth.

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4 Add the cheddar cheese and Worcestershire: Slowly add the grated cheddar cheese, continuing to purée the soup as you add the cheese, until completely blended. Stir in the Worcestershire sauce.

Add more salt and pepper to taste, if needed.

Delicious with crusty bread.

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Cauliflower Cheddar Soup

Showing 4 of 30 Comments

  • Carol

    I wanted a nice creamy soup to serve to the family. Our standard is generally a cream of broccoli, but I was looking for something a little different. My addition of a 1/2 cup heavy cream swirled in at the end completed it nicely. My husband is now asking for this soup to be served, and he’s a tough cookie when it comes to trying new foods! You have a winner here! Thanks for posting it : )

  • Rebecca

    Made this for a competition and received rave reviews! Everyone who tasted it couldn’t stop gushing over it! Thanks for another unique and winning recipe!

  • Libby

    I made this with white cheddar and didn’t have carrots, so I ended up with a beige soup instead of the nice orange color you got. It was very tasty and makes a big batch, too!

    This reminds me of a soup from 101 Cookbooks a few years back with cauliflower and blue cheese. The blue cheese flavor is stronger with a smaller amount of cheese. The celery in your soup adds a nice fresh flavor. I may try a mix up with your recipe but adding blue cheese instead of cheddar.

  • Heather

    Yum!! Just made it and it’s perfect!

  • Alison

    I made this soup last night for dinner (served it with flat iron steak). It was very good, but it seemed like it was missing something I couldn’t put my finger on. I wonder if the vegetables were roasted first it would add a bit more depth to the flavor profile? Thanks Elise!

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