Earlier this week I was trying on jeans (10/10 would not recommend) from the depths of my dresser to wear for a work thing, while Gwen sat on my bed keeping me company. As I stuffed myself into pair after pair trying to find one that fit (again, would.not.recommend!) Miss Sis cheered me on:
“Mom, you look pretty!”Â
“God job, Mommy!”
Aaand I’ll officially never go clothes shopping without her ever again. Personal cheering sections, FTW!
Today I’m cheering YOU on to try my Cheesy Cauliflower Soup. This dreamy, velvety soup recipe is like cheese sauce-topped vegetables in soup form and, best of all, there’s NO heavy cream required!
Cheesy Cauliflower Soup
A truck load of fresh vegetables including carrots, celery, onion, cauliflower, and sweet corn are simmered in a thickened broth made from both milk and chicken broth before freshly shredded, sharp cheddar cheese is stirred in for richness. I cannot tell you how decadent this soup tastes!
Thickened Two Ways
My cauliflower cheese soup is thickened two ways:
- Gluten free flour is added to the vegetable base to help thicken the broth.
- A portion of the soup is blended to give the soup a creamy, velvety texture. If you’ve never blended cooked cauliflower before, prepare to be amazed. It takes on the texture of alfredo sauce and gives the soup a luxurious thickness without having to add heavy cream.
As written, this Cheesy Cauliflower Soup is meatless – use vegetable broth to keep it vegetarian – though if you’re looking to pump it up a bit, I have to admit that browned bacon, seared kielbasa, or diced ham steak would be stellar in here. As written though, you get ALL the benefits of eating your vegetables, in a cozy, satisfying way.
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How to Make This Recipe
Start by sauting chopped carrots, celery, and shallot or onion in butter until tender, 8-10 minutes, seasoning with my homemade seasoned salt and pepper. Add freshly minced garlic then saute for another minute or two.
FYI: I usually put a lid on about halfway through to speed up the softening process. Nobody’s got time to wait for carrots to naturally soften, good grief!
Next sprinkle in gluten free flour (can use AP flour but the soup will not be GF) then stir and cook for 2 minutes.
Add chicken broth and milk to the pot then turn the heat up to bring the soup to a boil. Once boiling, add chopped cauliflower then turn the heat down to medium-low and simmer until the cauliflower is very tender.
Note:Â cauliflower doesn’t get “soft” like a potato, so you want it at a point where it’s fall-apart-tender.
Once the cauliflower is tender, scoop 2 cups into a blender along with some broth then blend until very, very smooth and velvety. If you have an immersion blender, you could use that instead.
Pour the blended soup back into the pot then stir in frozen sweet corn and shredded sharp cheddar cheese until smooth and velvety.
Wooo!! So decadent and delicious yet NO cream required. Love it! I hope YOU love this cozy, comforting cheesy soup recipe with a veggie-heavy twist – enjoy!
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Cheesy Cauliflower Soup
Description
Cheesy Cauliflower Soup is cozy and satisfying yet packed with vegetables. No heavy cream needed for this delicious soup recipe!
Ingredients
- 4 Tablespoons butter
- 1 cup thinly sliced carrots
- 1 stalk celery, thinly sliced
- 1 large shallot or small onion, chopped
- seasoned salt and pepper (see notes)
- 3 cloves garlic, pressed or minced
- 1/4 cup gluten free or all-purpose flour (dish will not be GF if using AP flour)
- 3 cups chicken broth
- 2 cups milk (any kind)
- 1 head cauliflower, chopped into bite-sized florets
- 1-1/2 cups sweet corn
- 8oz freshly shredded sharp cheddar cheese
Directions
- Melt butter in a large soup pot over medium heat. Add carrots, celery, and shallot/onion, season with seasoned salt and pepper then saute until tender, 8-10 minutes (I usually put a lid on the pot about halfway through to speed the softening process along.) Add garlic then saute until fragrant, 1-2 minutes.
- Sprinkle in flour then stir and cook for 2 minutes. Slowly pour in chicken broth while stirring to avoid lumps. Add milk then turn heat up to high to bring soup to a bubble. Add cauliflower then turn heat down to medium-low and simmer until cauliflower is very tender, 10-12 minutes. Note: the cauliflower won't become "soft" but it should be fall apart tender.
- Scoop 2 cups cauliflower + a little broth into a blender then blend until very, very smooth. Be sure to crack the lid to let steam escape while blending. Pour blended soup back into the soup pot then add sweet corn and stir to combine.
- Turn off the heat then add shredded cheese in two batches, stirring until completely smooth before adding the next batch. Taste then add more seasoned salt and/or pepper. Let soup sit and thicken for 10 minutes then serve.
Notes
- Click here for my Homemade Seasoned Salt recipe >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
R. Johnson 02.03.2024
Can you send me the nutritional facts about a serving (1 cup) of this cheesy cauliflower soup? I need the carbs and sodium for sure.
Kristin 02.05.2024
Hi there! Estimated nutritional information will be added later in 2024. In the meantime I recommend using MyFitnessPal if you need that information!
Barbara 01.06.2024
Made the soup! Used what had in frig – oat milk, 1 lb bag of fresh riced cauliflower, added 1/2 medium red sweet pepper…tasty! Like the immersible blender suggestions! Thank you for sharing!
Kristin 01.06.2024
Awesome!! Love the red pepper addition too. :) Thanks for your feedback, Barbara!
Kathy Dalton 10.06.2022
After starting this recipe I realized I didn’t have any milk. I looked back at the instructions, and it said “milk, any kind.” So I pulled out my can of coconut milk. It worked great! The whole thing was so tasty even my husband had some for dinner… and he doesn’t like soup!
Kristin 10.10.2022
Fabulous!! Love it when that happens. :) So glad you enjoyed!
Jane 02.17.2022
I made this cauliflower soup but used fat free half and half, velvets cheese and used my immersion blender. It was SCRUMPTIOUS!!!!
Kristin 02.18.2022
That sounds DIVINE, Jane!! So glad you enjoyed it!!
Marianne 02.04.2021
This was great! Even though I was missing carrots and part of the sharp cheddar (thanks husband eating the last of the baby carrots and shredded cheese I was planning to use!), this was still a tasty soup!
User my immersion blender for the blending, which kept it easy and less mess.
Kristin 02.05.2021
Hehe, relatable! I’m so glad you were able to make it work for you though, Marianne!
Kris 01.28.2021
A new favorite! I used half the cheese and used half & half (out of milk). This is sooo good!
Kristin 02.01.2021
Luscious!!! So glad you enjoyed the recipe, Kris!!
Mary 01.22.2021
I’ve never made cauliflower soup before but this is easy and tasty. I added a little Penzey’s Northwoods Fire to give it a little zing and, for me, that made it perfect!
Kristin 01.25.2021
Delicious! I’ll have to check out that spice blend. :)
Anthony Allen 01.21.2021
Absolutely delicious. Had a large cauliflower in my veg box, followed the recipe exactly, and wouldn’t change a thing. Quick and easy to make – perfect for a winter lunch.
Kristin 01.25.2021
Woo! So glad it was a hit and you were able to use what was available in your veg box, Anthony! Thank you so much for the review and recipe rating!
Greg Hankins 01.19.2021
I made the Cheesy Cauliflower soup this evening – and will make it again. It was easy and full of flavor. And it didn’t break, which is s problem I often have w cream soups.
Kristin 01.20.2021
So glad you found it easy and tasty, Greg! Thanks a bunch for the recipe review and rating. ?
Val - Corn, Beans, Pigs & Kids 01.19.2021
I’m a big cauliflower fan so I can’t wait to try this soon!
Kristin 01.19.2021
It’s soo good – hope you get a chance to try it, Val!
Richard Tunner 01.19.2021
My mom would always make cauliflower soup. It has become a favorite. I love how cheesy this is & that you’ve added carrots. They are nice additions!
Kristin 01.19.2021
Thank you, Richard! I hope it comes close to Mom’s! :)