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5.0 from 12 votes

Cheesy Cauliflower Soup

A creamy cheesy cauliflower soup made with fresh cauliflower, cream, sharp cheddar cheese, and bacon. A velvety smooth cream of cauliflower soup will become a winter staple in your home!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Course: Soup
Cuisine: American

Ingredients

  • 4 Tablespoons butter (divided)
  • 1 onion (diced)
  • 3 garlic cloves (minced or 1/2 teaspoon Garlic Powder)
  • 1 large head cauliflower, chopped (about 2 to 2 1/2 lbs)
  • 4 cups chicken broth
  • 3 Tablespoons flour (or cornstarch)
  • 2 cups Half-n-Half
  • 1 cup whole milk
  • 1 1/2 teaspoons Stone ground mustard (or dijon)
  • 1-2 teaspoons salt
  • 1 teaspoon pepper
  • 3 cups sharp cheddar cheese (or 2 cups cheddar, 1 cup Pepper Jack Cheese)
Garnish:
  • 6 lices Bacon (cooked until crispy and crumbled)
  • sharp cheddar cheese

Instructions

    Cup of Yum
  1. In a large pot over medium-high heat, add 2 Tablespoons of butter and let melt. Add onion and saute for 5-7 minutes. Add garlic and chopped cauliflower.  Saute for 2-3 minutes. 
  2. Add chicken broth and cover with lid. Simmer for 15-20 minutes, or until the cauliflower is tender. 
  3. Meanwhile, make a roux in another pot.  Heat remaining 2 Tablespoons of butter and flour over medium-low heat.  Once it makes a paste, add half-n-half and whole milk. Stir in mustard, salt, and pepper. Let thicken for 8-10 minutes.  
  4. Once cauliflower is tender, carefully transfer to a blender or use an immersion blender to puree.  I use a measuring cup to transfer one cup at a time. Make sure to vent the blender and not fill it too much since it does expand.  
  5. Stir cauliflower puree into cream mixture. Add cheese and stir together. Season to taste. Serve with crispy bacon and extra cheddar cheese.