This easy creamy cauliflower cheese soup is a perfect blend of comfort and nutrition. Packed with extra vegetables like carrots and courgette (zucchini), it's a delicious way to enjoy a hearty meal. The rich and cheesy flavour, combined with the smooth texture, makes it a family favourite.
You'll also love this broccoli and stilton soup, carrot and coriander soup, butternut squash and sweet potato soup and this spicy parsnip soup.
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⭐️ Why this recipe works
- Creamy Texture: The combination of whole milk and cheddar cheese creates a rich, velvety texture that makes this soup comforting and satisfying.
- Flavourful Base: Sweating the onions and garlic before adding the other vegetables enhances the soup's overall flavour, giving it a deep, savoury taste.
- Healthy Ingredients: Packed with vegetables like cauliflower, carrots, and courgette, this soup is nutritious while still being indulgent.
- Customisable: Easily adaptable with different vegetables, spices, and garnishes to suit various dietary needs and preferences.
- Quick and Easy: This recipe comes together in about 30 minutes, making it perfect for a weeknight meal or quick lunch.
🧾 Ingredients overview
- Cauliflower: The star ingredient, providing a mild flavor and creamy texture when blended.
- Butter: Adds richness and depth to the soup’s flavour.
- Olive Oil: Used for sautéing vegetables and adding a hint of healthy fats.
- Garlic: Enhances the overall savoury profile with its pungent flavour.
- Yellow Onion: Adds sweetness and depth to the soup base.
- Fresh Thyme: Infuses the soup with a subtle, aromatic herbal note.
- Carrots: Provide natural sweetness and additional nutrients.
- Courgette: Adds bulk and a slight earthiness to the soup.
- Whole Milk: Contributes to the soup’s creamy consistency.
- Vegetable Stock: The liquid base that enhances the vegetable flavours.
- Shredded Cheddar: Melts into the soup, adding a sharp, tangy flavour.
- Mixed Spice: Adds a warming, aromatic depth.
- Chilli Powder: Introduces a subtle heat that balances the richness.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Creamy Cauliflower Cheese Soup recipe step-by-step
- Prepare the Vegetables: Melt the butter and olive oil together in a soup pot over medium heat. Add the chopped onion and sweat until soft, translucent, and turning sweet, about 10 minutes. Stir in the garlic, cauliflower, courgette, and carrots. Cook for a few minutes until the vegetables are coated in the oil and starting to soften.
- Cook the Soup: Pour in the vegetable stock and bring to a simmer. Continue to simmer until the vegetables are tender enough to pierce with a sharp knife, about 15-20 minutes.
- Blend and Season: Use an immersion blender or transfer the soup to an upright blender to blend until smooth. Stir in the mixed spice, chilli powder, milk, and cheddar cheese. Adjust seasoning to taste and whisk until well combined. If the soup is too thick, add more milk or water to reach your desired consistency.
- Prepare the Toppings: Heat a nonstick skillet with a little olive oil over medium heat. Add the pancetta lardons and fry until golden and crispy. Drain on a paper towel. Tear the sourdough bread into chunks and brown them in the pancetta fat until golden and crispy.
- Serve: Ladle the soup into bowls, top with crispy pancetta and croutons, and sprinkle with extra shredded cheddar if desired.
📖 Variations
- Vegetarian Option: Omit the pancetta and use vegetable-based toppings like roasted chickpeas or toasted nuts.
- Dairy-Free: Replace the milk with a non-dairy alternative such as almond milk and use a dairy-free cheese or nutritional yeast.
- Spice Level: Adjust the amount of chilli powder to make the soup milder or spicier according to your preference.
- Herb Variations: Swap thyme for rosemary, sage, or dill to change the herbaceous notes.
- Cheese Choices: Use different cheeses like Gruyère, Parmesan, or a vegan cheese substitute for varied flavours.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Roasting Cauliflower: For a deeper flavour, roast the cauliflower florets in the oven until golden before adding them to the soup.
- Nutmeg Addition: A pinch of nutmeg can enhance the creamy, cheesy notes of the soup.
- Infusion Method: Infuse the milk with a bay leaf or two while heating for an added layer of flavour.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, place the soup in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: To reheat, warm the soup in a pot over medium heat, stirring occasionally until heated through. If the soup is too thick after reheating, add a splash of milk or stock to adjust the consistency.
❓Recipe FAQ's
Yes, this soup is low in carbs due to the cauliflower and other vegetables. It fits well into a low-carb or keto diet, especially if you omit the bread toppings. For an extra protein boost, you can add cooked bacon or shredded chicken.
Yes, you can make this soup in a slow cooker. Simply sauté the onions and garlic in a pan, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, then blend until smooth.
Yes, substitute the butter with olive oil or a plant-based margarine, the milk with almond or coconut milk, and use a vegan cheese alternative.
Ensure that you blend the soup thoroughly and use high-quality cheese that melts smoothly. Also, adding the cheese gradually and stirring constantly helps achieve a smoother texture.
Looking for other hearty soup recipes like this? Try these:
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The BEST Easy Creamy Cauliflower Cheese Soup
Ingredients
- 1 small head cauliflower, leaves removed and cut into florets (about 4-5 cups)
- 2 tablespoons butter
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1 yellow onion, chopped
- 3 sprigs fresh thyme, leaves picked
- 2 small carrots, chopped
- 1 courgette, chopped (no need to peel)
- 250 ml (1 cup) whole milk
- 750 ml (3 cups) vegetable stock
- 100 g (1 cup) shredded cheddar, plus more for serving
- 1 teaspoon mixed spice
- ¼ teaspoon chilli powder
Instructions
Prepare the Vegetables:
- Melt the butter and olive oil together in a soup pot over medium heat.
- Add the chopped onion and sweat until soft, translucent, and turning sweet, about 10 minutes.
- Stir in the garlic, cauliflower, courgette, and carrots. Cook for a few minutes until the vegetables are coated in the oil and starting to soften.
Cook the Soup:
- Pour in the vegetable stock and bring to a simmer.
- Continue to simmer until the vegetables are tender enough to pierce with a sharp knife, about 15-20 minutes.
Blend and Season:
- Use an immersion blender or transfer the soup to an upright blender to blend until smooth.
- Stir in the mixed spice, chilli powder, milk, and cheddar cheese.
- Adjust seasoning to taste and whisk until well combined. If the soup is too thick, add more milk or water to reach your desired consistency.
Prepare the Toppings:
- Heat a nonstick skillet with a little olive oil over medium heat.
- Add the pancetta lardons and fry until golden and crispy. Drain on a paper towel.
- Tear the sourdough bread into chunks and brown them in the pancetta fat until golden and crispy.
Serve:
- Ladle the soup into bowls, top with crispy pancetta and croutons, and sprinkle with extra shredded cheddar if desired.
Notes
- Milk Options: Whole milk makes a rich and creamy soup, but you can use lower-fat milk to reduce calories or upgrade to cream for an even richer version. If using cream, reduce the amount and increase the stock by the same amount.
- Freezing: Let the soup cool completely before packing it into freezer bags or airtight containers. Freeze for up to 3 months.
- Reheating: Thaw overnight in the fridge, or reheat directly from the freezer over low heat on the stovetop. Alternatively, use the microwave for convenience.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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