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Cauliflower Cheese Soup

(18 Votes)
35 Min

Cheese soup is one of those comforting childhood foods that you love your whole life. Spread the love with our Cauliflower Cheese Soup!

What You'll Need

  • 1/2 cup (1 stick) butter
  • 1/2 cup all-purpose flour
  • 3 cans (14-ounces each) ready-to-use chicken broth
  • 1 head cauliflower, trimmed and chopped
  • 1 small onion, diced
  • 1 teaspoon black pepper
  • 1 cup (1/2 pint) heavy cream
  • 3 cups (12-ounces) shredded Cheddar cheese

What to Do

  1. In a medium skillet, melt the butter over medium heat. Add the flour and stir until well combined and browned; set aside.
  2. In a soup pot, combine the broth, cauliflower, onion, and pepper over high heat; bring to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the cauliflower is very tender.
  3. Stir in the butter mixture until the soup is thickened. Slowly stir in the heavy cream; mix well.
  4. Add the cheese 1 cup at a time, mixing well after each addition, until the cheese is melted.


Ratings & Comments

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This is really good! This is the first time I've ever had this type of soup and I was really impressed! Easy to make.

For the longest time, all I ever considered cauliflower for was snacking and ironically with cheese dip. LOL, But now It's become something that is so versatile you can do pretty much anything with it, to some extent of course. The cheese and cauliflower are such amazing flavors together and normally especially when it comes to soup, I'm all about the texture...but this soup is perfect on its own. Although, a few bits of freshly cooked bacon or maybe even some fresh basil would really elevate this dish.

I first saw this recipe years ago when Mr. Food was on channel 12 in Cincinnati, and have made it probably over 100 times....and everyone RAVES every time!!! One of my favorite recipes!! Thank you!!!

Using this recipe as my template, I some times use half cauliflower half broccoli. And, if the mood moves me one diced carrot for more color and flavor. If I am serving it to those who avoid wheat flour, I use 2 tablespoons of cornstarch to make the roux. Then I puree the cooked cauliflower with the broth. These two steps yield a thick creamy wheat free soup. When I make it just for me to eat, I also bump up the onion use a medium sized yellow onion.

This was my first time at making Cauliflower Cheese Soup. It was awesome. My family enjoyed it so much. I even got hugs and kisses for such a great soup. Thanks!

Hugs and kisses? Is there a better recipe review than that? We are thrilled your family loved it. Thank you for letting us know!

Delicious and easy, and a nice change from broccoli cheese soup.

Been making this recipe for years from Mr. Food, and everyone always asks for seconds!!!

This is such a great soup...I blended the cauliflower/chicken soup mixture in the blender to make a more creamy soup. I then added the cream and cheese. I did add some salt to it, and not as much pepper. It was amazing. All the grandkids from ages 4-12 loved it, as did the rest of the family. Will definitely do this again.

Good soup, might use more onion next time,,,

Like your Broccoli soup recipe, I'm going to try this Cauliflower Soup in a bread bowl.

Good soup. Try cooking some dumplings in it before you add the roux, etal.

Can't wait to try this recipe. Do you have a recipe for Wsconsin Cheese Soup? I had some cauliflower wisconsin cheese soup from Zuppas and it was so good I would love to be able to make some.

Can I use something else in place of the heavy cream? I'm on a diet program.

I have used instant potatoes to thicken a soup as well - worth a try or you could do the flour and or cornstarch to thicken also


Just made this soup with cauliflower and broccoli. Came out so good. Thank you. AR

Excellent soup- I have made it several times for my family. Carolyn

loved the soup


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