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Cauliflower cheese soup with green onions and croutons in a white bowl.

The BEST Easy Creamy Cauliflower Cheese Soup

This delicious and hearty cauliflower cheese soup is packed with extra vegetables, making it a nutritious and comforting meal. Perfect for a cozy dinner, it's rich, creamy, and full of flavour.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 Servings
Author: Deborah Rainford

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

Calories: 121kcal | Carbohydrates: 7g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 513mg | Potassium: 205mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3000IU | Vitamin C: 6mg | Calcium: 145mg | Iron: 1mg
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