Your family will love wholesome Cauliflower Cheese Soup, topped with heavy cream, bacon, and fresh herbs! With less than 30 minutes of prep, this creamy soup is perfect for both busy weeknights and special occasions. Serve with oven-warmed rolls and a salad.

easy cauliflower soup

Did you read that above? Soup in 30 minutes. Yes – hot, delicious soup in 30 minutes! It is difficult to get a hot meal on the stove in 30 minutes, so when I do find a recipe that our family enjoys I am so happy. Whether you have a busy night, you are tired from the day, or you just feel like a quick meal this soup is your choice!

INGREDIENTS NEEDED TO MAKE THIS EASY CAULIFLOWER SOUP:

DIRECTIONS TO MAKE EASY CAULIFLOWER SOUP:

1. Whisk together flour and ¼ cup chicken broth in a small bowl and set aside.
2. Add garlic and olive oil to a large saucepan, then season with salt and pepper and cook about a minute or two.
3. Meanwhile, cook up bacon in a skillet or medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Chop into pieces.
4. Add cauliflower to the pot and stir to combine. Add water and place a lid on top to steam cauliflower until tender, stirring a couple times, about 5 minutes.
5. Add remaining chicken broth and milk then turn up heat and bring to a boil.
6. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 15 minutes, or until soup has thickened.
7. Stir in 2 cups cheddar cheese a little at a time until smooth.
8. Serve, topped with remaining shredded cheese, a dash of heavy cream, the bacon and green onions.

Once you have sauteed your garlic, cooked your bacon and steamed your cauliflower it is time to let it all simmer together for about 15 minutes. While all those flavors are melding together, you can throw together a salad and warm up some crusty bread/rolls. 

Besides being quite flavorful, this soup has a great texture of the grated cauliflower and crunch of the bacon and onions. It is so creamy and (can you believe) done in 30 minutes!

handy tools to easily throw together this cauliflower soup:

• soup pot – good quality, heats evenly, heavy duty
• silicone whisk – stir, whisk and scrape sides all at once

Another great thing about this soup is that it does not make 1,000 gallons per batch. Some people may prefer that, and in that case, you can easily double or triple this recipe. I just like having recipes that I can control the amount of leftovers I have to manage. 

FAQs

How to make cauliflower potato soup?

The easiest way is that you can adapt any of your favorite potato soup or cauliflower soup recipes by making it half cauliflower and half potato!

Can I freeze cauliflower soup?

Yes, you can freeze for up to 6 months. If you freeze in single serve bags you can thaw in warm water whenever you need some hot soup.

Does cauliflower thicken soup?

Yes, adding pureed cauliflower to soup with definitely help thicken the soup and add some depth of flavor.

How do you fix bland cauliflower soup?

You can try to add some bouillon, some pureed carrots, or some cheese! (Not all of them together, but choose one and try it)!

Needing a great salad recipe to pair with this awesome soup? Try this Southwest Salad with Roasted Chick Peas.

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Yield: 4-6 servings

Cauliflower Cheese Soup

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Your family will love wholesome Cauliflower Cheese Soup, topped with heavy cream, bacon, and fresh herbs! Serve with oven-warmed rolls and a salad.

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Ingredients

• 4 slices of bacon
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 4 cups cauliflower , freshly grated or frozen
• 2 tablespoons water
• 2 cups 2% milk
• 2 ½ cups sharp cheddar cheese, divided
• 2 green onions, chopped
• ½ cup heavy cream

Instructions

1. Whisk together flour and ¼ cup chicken broth in a small bowl and set aside.
2. Add garlic and olive oil to a large saucepan, then season with salt and pepper and cook about a minute or two.
3. Meanwhile, cook up bacon in a skillet or medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Chop into pieces.
4. Add cauliflower to the pot and stir to combine. Add water and place a lid on top to steam cauliflower until tender, stirring a couple times, about 5 minutes.
5. Add remaining chicken broth and milk then turn up heat and bring to a boil.
6. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 15 minutes, or until soup has thickened.
7. Stir in 2 cups cheddar cheese a little at a time until smooth.
8. Serve, topped with remaining shredded cheese, a dash of heavy cream, the bacon and green onions.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 588Total Fat: 46gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 132mgSodium: 1103mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 31g

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