Homemade Cauliflower Cheese Soup with Cream, Spices and Fresh Parsley
This Cauliflower Soup is made with a full head of cauliflower, sharp cheddar, heavy cream, and warm spices, blended until completely smooth and finished with fresh parsley.
It’s a blended, creamy soup with a texture closer to a bisque than a chunky vegetable soup.
I make this on cold nights when I want something rich but still light on meat, and it comes together in under an hour.
It’s also a good way to use up a head of cauliflower before it goes soft in the fridge.
If you like rich, blended soups like this one, these are worth trying too:
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- Bean and Vegetable Stew with Smoked Sausage in Tomato Sauce
- 15 High-Protein Low Carb Casseroles for Busy Weeknight Dinner
- 25 Satisfying High Fiber Lean Protein Meals That Are Low Carb
Ingredients You’ll Need
Roasting the cauliflower first adds a deeper flavor than boiling it plain, though boiling works too if you’re short on time.
Sharp cheddar melts smoothly into the hot broth and gives the soup most of its richness.
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Ingredients
1 large head cauliflower, cut into florets
2 tbsp olive oil
3 tbsp butter
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
1 1/2 cups sharp cheddar cheese, shredded
1/2 tsp ground nutmeg
1/2 tsp smoked paprika
Salt and pepper, to taste
2 tbsp chopped fresh parsley, for serving
Directions
- Preheat your oven to 425°F.
Toss the cauliflower florets with the olive oil and spread them out on a baking sheet.
Roast for 20 to 25 minutes, until the edges are golden brown and the cauliflower is fork-tender. - While the cauliflower roasts, melt the butter in a large pot over medium heat.
Add the onion and cook for 5 minutes, until softened.
Stir in the garlic and cook for another 30 seconds, just until fragrant. - Add the roasted cauliflower to the pot along with the broth, nutmeg, and smoked paprika.
Bring the pot to a simmer and cook for 10 minutes, stirring occasionally, so the flavors combine.
The cauliflower should be very soft by this point, breaking apart easily with a spoon. - Working in batches if needed, blend the soup until completely smooth using a blender or an immersion blender.
This one takes a bit of patience if you’re using a countertop blender, since hot liquid needs to be blended carefully in small batches.
Return the blended soup to the pot once smooth. - Stir in the heavy cream and shredded cheddar over low heat, stirring until the cheese has fully melted.
Keep the heat low here – high heat can cause the cheese to separate and turn grainy instead of staying smooth.
Taste and adjust the seasoning with salt and pepper.
- Ladle into bowls, top with fresh parsley, and serve hot and enjoy!
Important Recipe Notes
- Roast the cauliflower instead of boiling it for a noticeably deeper flavor. The browned edges add a roasted note that plain boiled cauliflower doesn’t have.
- Keep the heat low once the cheese goes in. High heat can cause the cheese to separate and turn grainy instead of melting smoothly into the soup.
- Blend in batches if using a countertop blender, and leave the vent cracked open with a towel over it to let steam escape safely.
- This soup is naturally low carb since cauliflower stands in for the usual potato base. It’s also a good option if you’re looking to cut back on heavier starches.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring often.
- This doesn’t freeze well because of the cream and cheese, which can separate and turn grainy after thawing.
How to Serve, Store & Customize This Recipe
Serving:
Serve hot with fresh parsley and an extra sprinkle of shredded cheddar on top. Crusty bread on the side is good for dipping into this thick, blended soup.
Storage:
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if it’s thickened up too much.
Customization:
Add crumbled cooked bacon on top for extra richness, or swap the cheddar for gruyere for a slightly nuttier flavor.
A pinch of cayenne stirred in adds some heat if you want more warmth in the finished soup.
Homemade Cauliflower Soup with Cheese, Cream, Spices and Fresh Parsley
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
1 large head cauliflower, cut into florets
2 tbsp olive oil
3 tbsp butter
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
1 1/2 cups sharp cheddar cheese, shredded
1/2 tsp ground nutmeg
1/2 tsp smoked paprika
Salt and pepper, to taste
2 tbsp chopped fresh parsley, for serving
Directions
- Preheat oven to 425°F and roast the cauliflower florets until golden and tender.
- Melt butter and cook the onion and garlic while the cauliflower roasts.
- Add the roasted cauliflower, broth, and spices, and simmer for 10 minutes.
- Blend the soup until completely smooth, working in batches if necessary.
- Stir in the cream and cheddar over low heat until melted and smooth.
- Ladle into bowls, top with parsley, and enjoy!
- Crockpot Version
- For the best flavor, toss the cauliflower florets with the olive oil and roast at 425°F for 20–25 minutes, until lightly browned and tender. This step is optional for the slow cooker, but roasting gives the soup a deeper flavor.
- Add the roasted cauliflower, diced onion, garlic, broth, nutmeg, smoked paprika, salt, and pepper to the crockpot.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the cauliflower and onion are very soft.
- Blend the soup directly in the slow cooker with an immersion blender until completely smooth. If using a countertop blender, blend carefully in batches.
- Stir in the heavy cream and shredded sharp cheddar.
- Cover and cook on LOW for another 15–20 minutes, just until the cheese has melted and the soup is hot. Do not let the soup boil after adding the cheese and cream.
- Taste and adjust the salt and pepper. Serve warm with fresh parsley and extra shredded cheddar, if desired.
Notes
- Roast the cauliflower when you have time. Those golden edges add much more flavor than adding raw cauliflower directly to the soup.
- Use sharp cheddar cheese for the strongest cheesy flavor without needing an excessive amount of cheese.
- Shred the cheddar from a block if possible. Pre-shredded cheese contains anti-caking agents that can make creamy soups slightly grainy.
- Keep the heat low after adding the cheese and heavy cream. High heat can cause the dairy to separate.
- Blend until completely smooth for the creamy, bisque-like texture this soup is meant to have.
- If the soup is thicker than you like, stir in a little extra broth after blending.
- For a thinner soup, add an extra ½–1 cup broth. For a thicker soup, start with slightly less broth.
- Chicken broth gives the soup a richer savory flavor, while vegetable broth keeps it meat-free.
- Freezing isn’t recommended because the heavy cream and cheddar can separate and become grainy after thawing.
- Nutrition Info
Approximate nutrition per serving, based on 4 servings:
Calories: 575 kcal
Protein: 18g
Carbohydrates: 19g
Fat: 49g
Saturated Fat: 26g
Fiber: 5g
Sugar: 7g
Sodium: 850mg
