Creamy Cauliflower Soup

It’s June and I’m making soup πŸ™‚ I’m a fan of soup year-round and I definitely don’t follow season rules for ‘comfort food’. Summer me needs comfort, too πŸ˜‰ This soup has been a go-to of ours for the past month– it’s creamy and flavorful but not too fussy and it couldn’t be easier to make. It works well as a nice summer entree– but even if you only crave soup in the fall/winter, definitely save this recipe to have on hand!

For this Creamy Cauliflower Soup, you’ll need:

  • 1 large head of cauliflower
  • 1 medium white or yellow onion
  • 1 cup each: shredded carrot, heavy cream, shredded white cheddar
  • An immersion blender and a soup pot
  • Less than an hour (save a few minutes by prepping veggies ahead!)

Customize this soup with toppings like:

  • shredded cheddar
  • roasted veggies
  • croutons or crackers
  • salt, pepper, paprika or cayenne
Thick soup holds up to toppings like these roasted garlic scapes
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Creamy Cauliflower Soup

A hearty, comforting, and quick soup featuring cauliflower and white cheddar. Perfect as a standalone meal or as an appetizer soup. Recipe is a delicious base ready for any choice of toppings or add-ins. Vegetarian.
Course Main Course, Soup
Cuisine American
Keyword Cauliflower and Cheddar Soup, Cauliflower Soup, Creamy Cauliflower Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 cups
Calories 228kcal


  • large stockpot
  • immersion blender


  • 4 cups vegetable broth
  • 1 large cauliflower, cut into small florets approx. 4 cups
  • 1 cup heavy cream
  • 1 cup shredded carrots
  • 1 cup shredded white cheddar cheese
  • 1 medium white or yellow onion, diced approx. 1 cup
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • Β½ tsp black pepper
  • Β½ tsp salt
  • ΒΌ tsp ground nutmeg
  • Optional toppings such as: more shredded cheddar, croutons, roasted veggies, etc.


  • In a large stockpot, melt the butter over medium heat.
  • Add onion, garlic, salt, pepper and nutmeg to the pot. Saute for 5 minutes, stirring frequently, until onions are translucent.
  • Add in the carrots and stir to heat through, approximately 1 minute.
  • Stir in the veggie broth and the cauliflower florets. Mix well to combine with sauteed onion/carrot blend.
  • Cover pot and simmer for 20 minutes, stirring occasionally.
  • Stir in the heavy cream. Simmer for 5 minutes, stirring occasionally.
  • Remove from heat. Using an immersion blender, carefully blend until soup is smooth and creamy– this takes approximately 5 minutes.
  • Immediately stir in the shredded cheese until fully melted.
  • Serve as desired and season with more salt/pepper and/or toppings.


If you don’t have an immersion blender, use a regular blender to blend soup in batches.
When blending, ensure soup is blended long enough to thicken and get a smooth consistency. This helps prevent a grainy texture.


Calories: 228kcal

Who else loves a good soup year-round? Do you have a go-to you make, no matter the season? Let me know what you think of this Creamy Cauliflower Soup and if you make it, be sure to comment and tag me at #dachshundmomblog on Instagram πŸ™‚ Cheers to some good eats in June, friends!


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