Creamy Cauliflower Cheese Soup
Creamy cauliflower cheese soup combines tender vegetables and sharp Cheddar for a comforting, flavorful dish perfect for chilly days or cozy gatherings.
Ingredients
- 3 to 5 carrots, diced ⓘ
- 2 stalks celery, diced ⓘ
- 3 potatoes, diced ⓘ
- 1 onion, chopped ⓘ
- butter
- 1 head fresh cauliflower, cut up or 10 oz. frozen cauliflower ⓘ
- 1/3 cup flour ⓘ
- 2 cups chicken broth ⓘ
- 1 cup grated sharp Cheddar cheese ⓘ
- 2 cups milk ⓘ
- pepper ⓘ
- 1/2 teaspoon dry mustard
- 5 strips bacon, fried and crumbled ⓘ
Instructions
- Saute celery, onion, and carrots in butter in a large soup kettle for 3 to 5 minutes.
- Add potatoes and chicken broth.
- Add cauliflower and simmer until tender.
- Mix flour in milk until smooth; add pepper and dry mustard, then add to the broth.
- Add cheese and crumbled bacon.
- Stir until melted and blended.
- Do not boil.
Tips & Substitutions
For added richness, consider using half-and-half instead of milk for a creamier texture. If you prefer a vegetarian version, substitute vegetable broth for chicken broth and omit bacon. You can also use pre-shredded cheese to save time, but fresh cheese melts better. Adjust the thickness by varying the flour amount to your preference.
Serving Suggestions
Serve this creamy cauliflower cheese soup with crusty bread or a fresh garden salad for a complete meal. It pairs beautifully with American recipes like Susie'S Chicken And Artichokes for a comforting dinner. Top each bowl with extra crumbled bacon and a sprinkle of chives for added flavor and presentation.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stove over low heat, stirring frequently to prevent sticking. If the soup thickens too much in the fridge, add a bit of milk or broth to reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Cauliflower Cheese Soup contains roughly 1287 calories, with 30g protein, 194g carbohydrates, and 44g fat. It is an excellent source of vitamin A (287% of the Daily Value), dietary fiber (78% of the Daily Value), and iron (63% of the Daily Value). Note that it is relatively high in sodium, at 907mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cauliflower instead of fresh?
Yes, frozen cauliflower works well in this recipe and saves prep time. Just make sure to thaw and drain it before adding to the soup to prevent excess moisture.
How can I make this soup spicier?
To add some heat, consider incorporating a pinch of cayenne pepper or red pepper flakes when sautéing the vegetables. You can also top the finished soup with a drizzle of hot sauce for an extra kick.
Is there a dairy-free option for this soup?
Absolutely! Use almond milk or coconut milk instead of regular milk and a dairy-free cheese alternative. Ensure your broth is also free from any animal products to keep it completely dairy-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).