Loaded with cauliflower and two cheeses, this rich, comforting cauliflower soup is low-carb and keto-friendly while still being full of flavor.
This cheesy cauliflower soup is classic comfort food. It’s velvety, satisfying, and perfect for chilly evenings when you want something warm and nourishing. The combination of cauliflower, milk, broth, garlic, and two types of cheese creates a creamy texture and a layered, savory flavor that appeals to the whole family.
This recipe makes roughly 7.5 to 8 cups of soup, so it’s great for feeding a crowd or preparing ahead. Freeze individual portions for easy lunches or weeknight dinners. The soup comes together quickly—about 45 minutes from start to finish—and uses simple ingredients you likely already have on hand.
Recipe Ingredients
- 2 tbsp butter
- 1 white onion, diced
- 2 tsp garlic, minced
- 1/4 cup flour
- 2 cups milk (any kind)
- 3 cups chicken or vegetable broth
- 2 tsp salt
- 1 head cauliflower, chopped (fresh or frozen)
- 1 medium carrot, shredded
- 1 cup Pepper Jack cheese, shredded
- 2 cups sharp white cheddar, shredded
- Cooked bacon (optional)
Step By Step Instructions for Cauliflower Soup With Cheese
- Melt the butter: Heat 2 tablespoons of butter in a large pot over medium heat.
- Sauté aromatics: Add the diced onion and minced garlic and cook until the onion becomes translucent and tender, about 4–6 minutes.
- Make the roux: Stir in 1/4 cup of flour and cook briefly, stirring constantly, until the mixture forms small clumps and starts to thicken. This will help thicken the soup without lumps.
- Whisk in milk: Gradually add 2 cups of milk, whisking continuously to keep the mixture smooth.
- Add broth and vegetables: Pour in 3 cups of chicken or vegetable broth, then add 2 teaspoons salt, the shredded carrot, and the chopped cauliflower florets. If you like, add black pepper to taste.
- Simmer: Bring the pot to a gentle boil, then reduce the heat and simmer for about 15 minutes, or until the cauliflower is tender when pierced with a fork.
- Blend until smooth: Carefully transfer the soup in batches to a blender and pulse until smooth and silky, or use an immersion blender directly in the pot. Return the blended soup to the pot.
- Add the cheeses: Over low heat, stir in 1 cup Pepper Jack and 2 cups sharp white cheddar until the cheeses are fully melted and incorporated. Taste and adjust seasoning. If using cooked bacon, stir in desired amounts now.
- Serve: Ladle the soup into bowls and top with extra shredded cheese, chopped chives, crumbled bacon, or a dollop of sour cream if desired. Enjoy warm.
Drum roll, please…
ENJOY your cheesy cauliflower soup!
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- To freeze, cool the soup completely and transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge before reheating gently on the stove.
Recipe Notes
- Toppings: extra shredded cheese, crumbled bacon, croutons, sour cream, chopped chives, parsley, or green onions all work well.
- Spice options: add red pepper flakes, cayenne, or a few dashes of hot sauce for heat.
- Side dishes: serve with bread, cornbread, garlic bread, or crispy parmesan crisps for dipping.
- Vegetable swaps: use fresh or frozen cauliflower. Add thinly sliced celery along with the carrot for more texture.
- Gluten-free option: substitute almond flour or a gluten-free flour blend for the flour to thicken the soup.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 (about 7.5 cups total)
- Calories per serving: 177 kcal
- Carbohydrates: 14 g | Protein: 17 g | Fat: 17 g | Fiber: 2 g | Sugar: 7 g
You may also like these other sensational soup recipes:
- French Onion Soup — restaurant style made easy
- How to Make Chicken Noodle Soup
- Loaded Potato Soup — rich and flavorful
- Simple and Delicious Tomato Soup
- Easy Taco Soup
