Introduction

This Best Cauliflower Soup Recipe is a creamy and comforting dish perfect for chilly days. Packed with fresh vegetables and flavorful cheese, it’s an easy meal that feels indulgent while still being wholesome. Enjoy a bowl that’s both satisfying and simple to make.

A bowl filled with creamy, pale yellow soup with small, soft cauliflower pieces and thin orange carrot strips scattered throughout. The soup has a smooth texture with some small green bits, likely herbs or celery, adding a touch of color. The bowl itself is white with a blue rim and speckled pattern, placed on a white marbled surface. A metallic spoon is next to the bowl on a light blue cloth, with a piece of bread partially visible behind the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium cauliflower head, cut into florets
2 cups carrots, shredded
¼ cup celery, chopped
¼ cup onion, chopped
1 ½ cups chicken or vegetable stock
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup Mexican blend cheese
2 bay leaves
1 teaspoon dried basil
Salt and pepper to taste

Instructions

Step 1: In a large pot or dutch oven, combine the cauliflower florets, shredded carrot, chopped celery, and onion. Pour the chicken or vegetable stock over the vegetables. Bring to a boil, then reduce heat and simmer for 15 minutes until the vegetables are tender.
Step 2: In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for a couple of minutes, stirring constantly. Gradually whisk in the milk and cook until the mixture thickens.
Step 3: Remove the saucepan from heat and stir in the shredded cheese until melted and smooth.
Step 4: Pour the cheese mixture into the pot with the cooked vegetables. Add the bay leaves, dried basil, salt, and pepper. Simmer for another 10 minutes to allow the flavors to meld. Adjust seasoning as needed before serving.

Tips & Variations

For a vegetarian version, use vegetable stock instead of chicken stock.
Add cooked chopped ham or bacon for extra flavor and protein.
Use a blender or immersion blender if you prefer a smoother texture.
Substitute the Mexican blend cheese with sharp cheddar or Gruyère for a different cheese flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup has thickened too much after cooling, add a splash of milk or stock when reheating to reach the desired consistency.

How to Serve

A top view of a bowl filled with creamy soup that has small white cauliflower pieces and thin orange carrot strips scattered inside a thick pale yellow broth textured with small green herbs, the soup fills the bowl fully, and the bowl itself is white with a light blue rim speckled with darker spots. A white marbled surface is partly visible under the bowl, with a silver spoon resting nearby and a piece of bread at the top edge of the frame, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this cauliflower soup?

Yes, you can freeze the soup in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating, and stir well as the texture may change slightly.

Is it necessary to add the bay leaves?

The bay leaves add a subtle depth of flavor, but if you don’t have them on hand, you can leave them out without significantly altering the soup’s taste.

Best Cauliflower Soup Recipe

Print Recipe

★★★★★

4.5 from 135 reviews

This creamy and comforting cauliflower soup combines tender cauliflower florets, shredded carrots, celery, and onion simmered in flavorful chicken or vegetable stock, enriched with a cheesy milk-based roux. It’s a perfect hearty soup for any season, easy to prepare, and packed with wholesome vegetables.

Author: Kai
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Vegetables

1 medium cauliflower head, cut into florets
2 cups carrots, shredded
¼ cup celery, chopped
¼ cup onion, chopped

Broth and Seasonings

1 ½ cups chicken or vegetable stock
2 bay leaves
1 teaspoon dried basil
Salt and pepper to taste

Cheese Sauce

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup Mexican blend cheese

Instructions

Prepare the Vegetables: In a large pot or Dutch oven, place the cauliflower florets, shredded carrots, chopped celery, and onion. Pour the chicken or vegetable stock over the vegetables.
Cook the Vegetables: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat and simmer uncovered for 15 minutes or until the vegetables are tender.
Make the Roux: Meanwhile, in a small saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes to form a roux without browning it.
Add Milk and Thicken: Gradually whisk the milk into the roux. Continue to cook and whisk until the mixture thickens to a creamy consistency.
Add Cheese: Remove the saucepan from the heat, then stir in the Mexican blend cheese until it is fully melted and smooth.
Combine Cheese Sauce and Vegetables: Pour the cheese sauce into the pot with the cooked vegetables. Stir to combine thoroughly.
Season and Simmer: Add the bay leaves, dried basil, salt, and pepper to the pot. Simmer everything together for an additional 10 minutes to meld the flavors. Adjust seasoning with more salt and pepper if needed before serving.

Notes

You can substitute the chicken stock with vegetable stock for a vegetarian option.
For a thicker soup, reduce the stock quantity or simmer longer.
Add cooked chopped ham or bacon for extra flavor and protein.
To make it dairy-free, substitute the milk and cheese with plant-based alternatives.
Removing the bay leaves before serving is recommended to avoid a bitter taste.

Keywords: Cauliflower Soup, Creamy Cauliflower Soup, Cheese Soup, Vegetable Soup, Easy Soup Recipe, Comfort Food