Cheesy Cauliflower Soup

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I first made this Cheesy Cauliflower Soup on a blustery weeknight and it instantly became comfort food central in our house. It’s a velvety, cheesy bowl built around a head of cauliflower, lifted by carrots, celery and onion, finished with crisp bacon and buttery breadcrumbs for textural contrast. If you like creamy, savory soups that reheat well and please picky eaters, this one will quickly be in your rotation — and if you want an air-fryer twist for the cauliflower, I’ve tested ideas and you can see an air-fryer version I found useful.

Why you’ll love this dish

This soup hits the sweet spot between healthy and indulgent. Cauliflower keeps it naturally creamy without relying on large amounts of cream. A cup of shredded cheese adds richness and depth, while carrots and celery make the broth taste homemade — not canned. It’s fast enough for weeknights, frugal enough for budget meals, and child-friendly while still satisfying adults.

“A spoonful of creamy cauliflower and cheddar that tastes like a cozy hug — plus the breadcrumbs and bacon give it the perfect crunch.” — home-cook review

It’s also highly adaptable: make it lighter with milk or heartier with cream and extra cheese; go vegetarian by swapping broth and skipping bacon; or stretch it into a main course with crusty bread or a grain salad.

Step-by-step overview

Sauté aromatics (onion, carrot, celery, garlic) in butter to build the base flavor.
Add chopped cauliflower and broth; simmer until tender.
Blend until smooth (or leave some chunks if you prefer texture).
Temper in milk or cream and melted cheese so the dairy doesn’t split.
Finish with crumbled bacon and a toasted breadcrumb topping for crunch.
This roadmap keeps the cooking straightforward and avoids common pitfalls like grainy cheese or thin soup.

What you’ll need

1 head cauliflower, chopped (the star — provides body and creaminess)
1 cup shredded cheese (cheddar recommended; swap for Gruyère or Monterey Jack)
1 cup milk or cream (cream for extra silkiness; milk keeps calories down)
1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
4 cups vegetable or chicken broth (use low-sodium if you plan to salt later)
Salt and pepper to taste
1/2 cup cooked bacon, crumbled (optional — adds smoky crunch)
1/2 cup breadcrumbs (panko or regular)
2 tablespoons butter (for toasting breadcrumbs)

Notes and substitutions:

For a vegetarian soup, use vegetable broth and skip the bacon. See a similar classic preparation at classic cheesy cauliflower soup for ideas.
Frozen cauliflower can be used in a pinch (reduce simmer time slightly).
Use freshly grated cheese for best melt and texture; pre-shredded cheese often contains anti-caking agents that can affect melting.

Step-by-step instructions

Bowl of cheesy cauliflower soup with garnishes

Preparation

Chop the cauliflower into florets, dice carrots and celery, chop the onion, and mince the garlic. Cook and crumble bacon; set aside.
Measure out broth, milk/cream, cheese, breadcrumbs and butter so everything is ready.

Cooking
3. In a large pot over medium heat, melt 1 tablespoon butter (or oil). Add onion, carrot and celery. Cook 5–7 minutes until softened and aromatic. Add garlic and cook 30 seconds.
4. Add chopped cauliflower and pour in the 4 cups of broth. Bring to a boil, then reduce to a simmer. Cook 12–15 minutes, until the cauliflower is very tender.
5. Remove the pot from heat. Use an immersion blender to puree until smooth, or transfer in batches to a blender (always vent the lid and hold it with a towel; hot liquids expand).
6. Return the blended soup to low heat. Stir in milk or cream gradually to warm it through. To prevent grainy cheese, ladle a small amount of hot soup into the cheese to temper it, then stir tempered cheese back into the pot. Add shredded cheese and stir until melted and smooth. Season with salt and pepper to taste.

Topping and Serving
7. In a small skillet, melt 2 tablespoons butter and add breadcrumbs. Toast until golden, about 3–4 minutes, stirring. Remove from heat and mix in crumbled bacon.
8. Serve the soup hot in bowls, sprinkling the breadcrumb-bacon mixture on top for crunch.

Best ways to enjoy it

Serve bowls of soup with a scattering of fresh chives or parsley and a drizzle of olive oil for shine. Pair it with:

Crusty sourdough or garlic bread for dipping.
A simple green salad with vinaigrette to cut the richness.
A grilled cheese sandwich for a nostalgic combo.

If you want alternate presentation ideas and plating tips, these serving ideas offer some great visuals and variations.

Storage and reheating tips

Refrigerator: Cool soup to room temperature, store in an airtight container for 3–4 days.
Freezer: Freeze in labeled containers for up to 3 months. Leave some headspace — liquids expand when frozen.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, stir in a little milk or broth to loosen it. Heat to at least 165°F (74°C) before serving for safety. Avoid boiling after adding cheese to prevent separation.

Pro chef tips

Temper the cheese: Add a few spoonfuls of hot soup to the cheese before adding it back to the pot; this prevents clumping and graininess.
Use fresh-grated cheese for smoother melt.
Control texture: Blend fully for a silky bisque or pulse less for a chunky, rustic feel.
Toast breadcrumbs in butter last-minute so they stay crisp on the soup.
If the soup tastes flat, a splash of acid (lemon juice or a tiny bit of apple cider vinegar) brightens it without changing flavor profile.

Creative twists

Vegetarian: Use vegetable broth and omit bacon; add smoked paprika or liquid smoke for a smoky note.
Low-carb: Omit breadcrumbs or replace with toasted almond slivers.
Potato & cauliflower combo: Add one diced potato with the cauliflower for extra body.
Spicy kick: Stir in a teaspoon of chipotle in adobo or cayenne to spice things up.
Wine or beer: Deglaze the pot with a splash of white wine before adding broth for complexity.

Common questions

Q: Can I use frozen cauliflower?
A: Yes. Frozen cauliflower works well. Reduce simmer time since it cooks faster, and drain any excess water if it releases liquid during thawing.

Q: How do I make this dairy-free?
A: Substitute unsweetened plain almond milk or oat milk for dairy; use a dairy-free cheese or nutritional yeast for cheesiness, though texture will be different.

Q: Can I prepare this ahead for a dinner party?
A: Absolutely. Make the soup base a day ahead and refrigerate. Reheat gently, add cheese and finish with breadcrumbs and bacon just before serving.

Q: My soup split after adding cheese — what went wrong?
A: High heat can cause separation. Always lower the heat, temper cheese, and melt it in slowly. Using too much low-fat dairy can also change the texture.

Q: Can I cook this in an Instant Pot or slow cooker?
A: Yes. For Instant Pot: sauté aromatics on sauté mode, add cauliflower and broth, pressure cook 8 minutes, then blend. For slow cooker: cook on low 4–6 hours until cauliflower is soft, then blend and finish with dairy and cheese.