Cauliflower Cheddar Soup


Best soup ever on a chilly day! Delicious, smooth, creamy cauliflower soup with sharp cheddar cheese

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 (see How to Cut and Core Cauliflower)
  • 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.

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.

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.

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

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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45 Comments / Reviews

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Did you make it? Rate it!

  • Kenn

    Just a favorite of mine

  • Barb

    I made this in my pressure cooker. Cooked on high 5” with natural release. Veggies were perfect. Mine not as orange as pictured. Feel like something is missing but really good anyway!

  • Toots

    Just made a batch of this to use up a cauliflower I’ve had hanging around a little while. Very yummy! Not a super cheesy taste (and I used extra sharp cheddar) but I’m ok with that cuz I feel oftentimes in the US we rely too heavily on rich cheeses and sauces, etc and it was nice that in this dish it just worked to give some extra depth of flavor but the cauliflower remained the main star of the soup. I love soups in cold weather so I will be eating this regularly!

  • Ruth

    Very delicious and lite. The cheese gives it the creamy texture. I also did not blend all veggies. I also added a few extra cloves of garlic.

  • Erica

    This soup is delicious! I made it a week in advance of dental surgery and it froze and reheated wonderfully. So comforting and filling without all that cream/milk like most soups.

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