Introduction

This creamy cauliflower soup is a comforting, flavorful dish that’s perfect for cozy evenings. Packed with fresh vegetables and cheesy goodness, it’s easy to prepare and satisfying for the whole family.

A close-up of a bowl filled with creamy soup that has a light yellow base and visible small florets of white cauliflower and thin strips of bright orange carrot mixed throughout. The soup also shows small green bits, possibly herbs or celery, adding touches of color. The bowl is white with a blue speckled inside rim and a black outer edge, resting on a wooden surface with a silver spoon nearby. In the background, a light blue cloth and a piece of bread are partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium cauliflower head, cut into florets
2 cups shredded carrots
¼ cup chopped celery
¼ cup chopped onion
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 carrots, chopped celery, and onion. Pour the chicken or vegetable stock over the vegetables. Bring to a boil, then reduce the heat and simmer for 15 minutes until the vegetables are tender.
Step 2: 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. 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 gently for 10 more minutes to blend the flavors. Adjust seasoning if needed before serving.

Tips & Variations

For extra flavor, add a cup of chopped broccoli along with the other vegetables.
Substitute the Mexican blend cheese with sharp cheddar or gouda for a different cheesy profile.
For a vegetarian version, use vegetable stock instead of chicken stock.
To make the soup smoother, blend some or all of it with an immersion blender after cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A bowl of creamy soup with visible small white cauliflower florets and thin, long orange carrot strips mixed throughout a thick pale yellow broth. There are tiny green pieces, likely celery or herbs, dispersed evenly in the soup. The soup is served in a white bowl with a speckled blue inner rim, sitting on a white marbled surface. A silver spoon rests diagonally on the upper left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the butter with a dairy-free alternative and use plant-based milk. Replace the cheese with a dairy-free cheese or nutritional yeast for a cheesy flavor.

Is it necessary to use bay leaves and dried basil?

Bay leaves and dried basil add depth and aroma to the soup, but if you don’t have them on hand, the soup will still taste delicious without them. You can also experiment with other herbs like thyme or oregano.

Best Cauliflower Soup Recipe

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4.5 from 118 reviews

A creamy, comforting cauliflower soup made with fresh vegetables, a cheesy roux, and aromatic herbs. This easy-to-make soup is rich in flavor and perfect for a hearty lunch or dinner.

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

Ingredients

Scale

Vegetables

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

Liquids and Dairy

1 ½ cups chicken or vegetable stock
3 tablespoons butter
2 cups milk
1 cup Mexican blend cheese, shredded

Other

3 tablespoons all-purpose flour
2 bay leaves
1 teaspoon dried basil
Salt and pepper to taste

Instructions

Prepare the Vegetable Base: In a large pot or Dutch oven, combine cauliflower florets, shredded carrots, chopped celery, and chopped onion. Pour in the chicken or vegetable stock and bring to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for 15 minutes until all the vegetables are tender.
Make the Cheese Roux: While the vegetables simmer, melt butter in a small saucepan over medium heat. Add the flour and whisk continuously, cooking for a couple of minutes to eliminate the raw flour taste. Gradually whisk in the milk and continue cooking until the mixture thickens into a creamy sauce.
Add Cheese to Roux: Remove the saucepan from heat and stir in the shredded Mexican blend cheese until it melts completely, creating a smooth cheesy sauce.
Combine and Simmer: Pour the cheese sauce mixture into the pot with the cooked vegetables. Add the bay leaves, dried basil, salt, and pepper to the pot. Stir well and let everything simmer together for another 10 minutes to blend the flavors.
Final Adjustments and Serve: Remove the bay leaves and taste the soup, adjusting salt and pepper as necessary before serving hot.

Notes

You can substitute vegetable stock for chicken stock to make this vegetarian-friendly.
Adding cooked ham or chopped broccoli adds delicious variations to the soup.
Use a hand blender to puree the soup for a smoother texture if desired.
For a lighter version, substitute half-and-half or low-fat milk.

Keywords: cauliflower soup, creamy soup, vegetarian soup, cheesy cauliflower soup, easy soup recipe, healthy soup