Best Cheesy Cauliflower Soup Recipes

CHEESY CAULIFLOWER SOUP

Steps:

• In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove.
• Add the onions to the pot and cook over medium-high heat for 3 to 4 minutes. Add the cauliflower, sprinkle with the Cajun spice and 1/2 teaspoon black pepper and cook, stirring, until the cauliflower starts turning golden brown, another 3 to 4 minutes. Stir in the chicken broth, bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
• Use an immersion blender to puree the mixture slightly, or all the way if you prefer. (Or use a regular blender; just don't fill too full.)
• In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat and stir in the half-and-half.
• Pour the white sauce into the soup. Turn the heat to medium high and bring back to a boil for 3 to 5 minutes. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. Stir in the parsley.
• Taste and adjust the seasoning. Serve with a little extra cheese, a sprinkle of bacon and a sprinkle of parsley.

CHEESY BROCCOLI & CAULIFLOWER SOUP

Steps:

• In a large saucepan, combine the broccoli, cauliflower, celery, onion, and water (or veggie) stock.
• Bring to a boil then reduce heat and cover to simmer for 10-12 minutes or until vegetables are tender.
• While vegetables are simmering, in a small saucepan, melt butter.
• Stir the flour into the butter until smooth.
• Gradually stir in milk to the flour mixture and bring this to a boil then cook and stir for 2 minutes or until thickened.
• Reduce heat to the milk mixture and add the cheese then cook and stir until cheese is melted.
• Drain vegetables and place back into their saucepan.
• Add cheese sauce to the vegetables and heat through.

CHEESY CAULIFLOWER SOUP

Steps:

• In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower. , Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes., Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly. , In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.

CHEESY CAULIFLOWER SOUP (CROCK POT/SLOW COOKER)

Steps:

• Put cauliflower, onion, celery and chicken stock in crockpot.
• Cover and cook on low for 4-6 hours.
• Puree in blender.
• Return to crockpot and blend in cream, worcestershire and cheese.
• Add salt and pepper to taste.
• Stir to mix.

CHEESY CAULIFLOWER AND POTATO SOUP

Steps:

• In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.

CHEESY CAULIFLOWER SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
• Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
• Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.

CHEESY CAULIFLOWER-POTATO SOUP

Steps:

• Place cauliflower, potatoes, and onions in a large pot. Pour in chicken broth and bacon bits, cover, and bring to a boil over high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes. Stir in Cheddar cheese, milk, cream, salt, black pepper, and cayenne pepper until thoroughly combined and cheese has melted.
• Puree soup with an immersion blender until smooth. Adjust seasoning as needed.

CONTEST-WINNING CHEESY CAULIFLOWER SOUP

Steps:

• Place cauliflower in a 4-qt. slow cooker. Chop the celery, carrots, peppers and onion; add to slow cooker. Stir in the broth, Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until vegetables are tender. , In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.

INSTANT POT® CURRIED CHEESY CAULIFLOWER-SQUASH SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to heat. Add olive oil and onion; saute until soft, about 3 minutes. Add garlic and saute another minute. Add broth, cauliflower, and butternut squash. Close and lock the lid; set vent to seal. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Stir curry powder and salt into soup in the pressure cooker. Blend soup to desired texture using an immersion blender. Stir in shredded mozzarella and Cheddar cheese blend and serve immediately.

SIMPLE CHEESY CAULIFLOWER SOUP

Steps:

• Melt butter in a large pot over medium heat. Add onion and fry until softened, 3 to 5 minutes. Add chicken broth and cauliflower; bring to a boil.
• Reduce heat slightly and boil gently until cauliflower is tender, 20 to 30 minutes.
• Meanwhile, grate Cheddar cheese. Whisk milk and flour together in a bowl.
• When cauliflower is tender, slowly add milk-flour mixture, stirring until combined. Simmer until soup has thickened, about 5 minutes.
• Remove from the heat and stir in grated Cheddar until melted and blended together. Season with salt and pepper.

CHEESY POTATO-CAULIFLOWER SOUP

Steps:

• Combine cauliflower, potatoes, broth, celery, carrots, and onions in a large saucepan; bring to a boil. Cover and cook until vegetables have softened, about 10 minutes. Remove from the heat but keep the lid on.
• Melt butter in another large saucepan over medium heat. Whisk in flour; cook and whisk until bubbly and brown, about 3 minutes. Remove from heat and gradually whisk in milk. Return to medium heat and cook until thickened, 5 to 10 minutes.
• Add veggies and broth to the milk mixture. Continue stirring. Add vinegar, garlic powder, lemon juice, cayenne, salt, and pepper. Remove from the heat and slowly add Cheddar, Swiss, and American cheeses, stirring well until melted.
• Ladle into bowls and garnish with scallions.

CHEESY CREAM OF CAULIFLOWER SOUP

Steps:

• 1. In a soup pot or Dutch oven, saute the sliced shallots in the olive oil until translucent.
• 2. Add the chicken broth and cauliflower and simmer for 10 to 15 minutes or until the cauliflower is soft.
• 3. Using an immersion blender, blend the hot broth and cauliflower until somewhat smooth. (If you do not have an immersion blender, allow the soup to cool and then blend or mash.)
• 4. Add the milk and cheese and heat through, stirring fairly constantly, until the cheese melts. Do not continue to cook to avoid scorching.
• 5. Taste and adjust the seasoning with the salt and pepper. If you have used purchased chicken broth you may need no salt at this point. If you prefer, use white pepper to avoid dark spots in the soup.
• 6. Serve hot, topped with garnishes such as cilantro, bacon, and homemade croutons (recipe follows)
• 7. To make the croutons: Preheat the oven to 350F. While the broth and cauliflower cook, cut two or more slices of Italian bread into cubes. Put about 2 tablespoons of olive oil in a large bowl. Toss the bread cubes in the olive oil, moving quickly to distribute the oil among the cubes. Optionally, add a seasoning or dried herb mix and toss the cubes again. Distribute the cubes in a single layer on a cookie sheet and bake in the middle of the oven for 10 minutes. Turn off the oven, turn over the croutons for even cooking, and return to the still warm oven to continue toasting. The croutons will be warm and ready when the soup is ready.

CREAMY CHEESY CAULIFLOWER SOUP

Steps:

• Put cauliflower and onion soup mix in pot and cover with cold water, Bring to boil and simmer till softened, about 10 minutes.
• While cauliflower is simmering, melt butter in a micro proof bowl and stir in flour add milk and stir.
• When cauliflower is soft blend in blender with the white sauce to puree.
• Making sure to use all the liquid.
• Put back into stock pot and add cheeses stirring to melt.
• Add seasonings.
• Add more water or milk to thin if needed simmer 5 more minutes.
• Serve with a green salad.

CHEESY CAULIFLOWER SOUP (CROCK POT/SLOW COOKER) RECIPE - (4.6/5)

Steps:

• 1 Put cauliflower, onion, celery and chicken stock in crockpot. 2 Cover and cook on low for 4-6 hours. 3 Puree in blender. 4 Return to crockpot and blend in cream, worcestershire and cheese. 5 Add salt and pepper to taste. 6 Stir to mix.

CREAMY CHEESY CAULIFLOWER SOUP

Steps:

• Melt butter over medium. Saute garlic in butter over medium heat for 1 minute. Add cauliflower, stock, and water and bring to a boil over high heat. Boil for 5 minutes and add potatoes. Boil for another 20-25 minutes, or until all vegetables are very soft (fork goes right through them). Blend with immersion blender or blend in batches in blender. Add fat free half and half and heavy cream and stir. Add cheeses and lower to low heat, stir until melted. Add nutmeg, taste and season with salt and pepper. I would make some homemade croutons and serve the soup with two floating on top.

CHEESY CAULIFLOWER SOUP

Steps:

• In large microwave-safe bowl, combine cauliflower and 1/2 cup of the water.
• Microwave on high for 8 minutes, stirring once.
• Remove from microwave.
• Do not drain.
• In separate large bowl, combine cream cheese, cheese spread, beef, potato flakes, and remaining water.
• Cook, uncovered, on medium until cheeses are melted and mixture is blended and smooth.
• Stir in the undrained cauliflower.
• Cook 2-3 minutes more.

CHEESY CAULIFLOWER SOUP WITH ROASTED CASHEW NUTS

Steps:

• Melt the butter in a large lidded saucepan and brown the chopped cashew nuts for about 1 minute.
• Stir in the onion, garlic and potato, cover and sweat for 10 mins, shaking the pan occasionally.
• Add the cauliflower and stock, bring to the boil, cover and simmer for 20 mins or until the cauliflower is tender.
• remove from heat and blend in the cheese, allow to cool slightly.
• Blend half of the mixture and then stir this through the rest of the soup so that you can actually see pieces of cauliflower and nut.
• reheat very gently without boiling so as not to toughen the cheese.
• check seasoning.

CHEESY BROCCOLI CAULIFLOWER SOUP

Steps:

• 1. Cook broccoli and cauliflower in chicken broth for 15 minutes. Do not drain
• 2. In large frying pan melt butter and add onions. Cook until tender. Add flour stir well. Add both milks and half and half. Cook until thick. Add to broccoli.
• 3. Add cubed Velveeta cheese a little at a time. Stir until melted. Simmer 20 to 30 minutes

CHEESY CAULIFLOWER SOUP

Steps:

• In lg saucepan over medium heat, combine onion and olive oil; cook stirring until onion is tender, 3-5 minute.
• Add cauliflower and cook, stirring, another 3-4 minutes longer.
• Add cubes, water, and milk to pan and bring to a boil. Reduce heat to maintain gentle simmer, cover pan and cook another 30 minutes, until cauliflower is very tender.
• In blender, puree soup in batches. Return to pan over md-low heat. Whisk in cheese and continue stirring until cheese is melted.
• Whisk in dill and serve. Optional - We didn't like the dill.

CHEESY CAULIFLOWER SOUP

Steps:

• Heat oil in a Dutch oven or large stockpot over medium heat. Add the onions, celery, and carrots. Cook until the onions and celery are soft; about 7-10 minutes. Reduce the heat and add the garlic. Cook for 1 minute; stirring constantly.
• Add the chicken broth and cauliflower. Bring to a simmer and cook until the cauliflower is fork tender; about 15 minutes.
• Meanwhile in a small skillet over medium heat cook the bacon until crispy. Add the butter to the skillet with the bacon and any residual bacon fat. Once melted add the bread crumbs and continue cooking until browned stirring very frequently. Set aside.
• Remove 1 cup hot broth from the soup. Whisk together with the flour. Whisk it into the soup and continue cooking until it has slightly thickened. Reduce the heat to low. Whisk in the shredded cheese 1 cup at a time. If a thicker blend is desired use an immersion blender or stand blender to puree a portion of the soup. Be sure to remove the center cap on the stand blender for steam to release.
• Stir in the Cajun seasoning. Season to taste with salt, and pepper. Remove from the heat. Stir in the cream and top with fresh or dried parsley or chives. Spoon into bowls and top with 1-2 tablespoons bacon breadcrumb mixture.
• NOTES Chop or cut the cauliflower florets into small pieces. Avoid the main stem of the plant as it is too tough. Simmer the cauliflower until is fork tender. That means when it is pierced with a fork it glides through with very little effort. Use a good quality cheddar and use the finer side of the box grater so the cheese melts quickly and easily. You can use an immersion blender or stand blender to puree a portion of this soup to make a thicker base. If using a stand blender remove the fill cap on the lid so the steam can escape while blending. Store leftovers in an airtight container for up 3 days. Reheat on the stovetop or in the microwave at a reduced power. Freeze in heavy duty freezer zipper bags or sturdy freezer containers for up to 3 months. Defrost in the refrigerator overnight.