This fast and easy Cauliflower and Cheddar Cheese Soup has cauliflower, onions, garlic and cheddar. It’s vegetarian and can be served in bowls or crocks with golden tender chunks of cauliflower, extra cheddar cheese and fresh thyme.

In the fall when cauliflower shows up at my local farmer’s market, I always take home a few. When I crave something healthy and warm, this creamy and cheesy cauliflower soup is one of my favourite things to make.

This soup comes together in a snap making it perfect to serve on a weeknight. It’s creamy, golden and velvety giving you a nice cozy feeling. It has a gentle cauliflower flavour and a hearty comforting texture. It will become your new fall favourite.

Ingredients needed

Olive oil
Onion and garlic
Cauliflower
Vegetable or chicken broth
Fresh thyme
Coconut milk
Old cheddar cheese
Parmesan cheese
Salt and pepper

How to make

Before starting, prepare the cauliflower. Remove outer leaves of cauliflower and core. Cut 1 cup into florets for the fried cauliflower garnish and set aside. Roughly chop the remaining cauliflower into approximately 8 to 9 cups for the soup.

In a Dutch oven heat 1 tablespoon of the olive oil, add onions and garlic and sauté for 3 minutes until tender
Add chopped cauliflower, broth, salt, pepper and thyme sprigs, reserve 1 cup cauliflower florets
Bring to a light boil, cover and simmer for 20 – 25 minutes until cauliflower is tender
Remove from heat, remove thyme sprigs and puree the soup in the pot with an immersion blender until smooth and creamy
Add coconut milk and simmer 5 – 10 minutes until hot and bubbly; meanwhile make the fried cauliflower (see below)
Once the soup is heated, add the cheddar cheese and Parmesan cheese
Stir well until the cheeses are melted and the soup is smooth
The soup is ready to ladle into bowls or crocks

How to make fried cauliflower garnish

Everyone loves the extra chunks of golden tender fried cauliflower that garnishes this soup. I highly recommend not skipping this! As directed in the recipe, be sure and save 1 cup of small cauliflower florets to make the fried cauliflower.

Heat remaining 1 tablespoon olive oil in a medium skillet
Add reserved 1 cup cauliflower florets, fry 3 – 4 minutes turning once until tender and browned
Remove browned cauliflower florets to a paper towel lined plate to drain, sprinkle with salt
Reserve until needed for garnishing soup

Soup tips

This soup is vegetarian made with vegetable broth; if you don’t have a preference for vegetarian soup then feel free to use chicken broth
If you prefer, transfer the soup to a blender and puree in batches instead of using an immersion blender in the pot
Instead of coconut milk you can use regular milk, but in this case, avoid simmering for too long, serve immediately and refrigerate leftovers within 1 hour
To use up extra coconut milk, refrigerate in an airtight container and add some to your morning smoothies
To ensure a smooth melt, add the cheddar and Parmesan cheeses only after the soup is fully heated and stir well until the cheese is completely melted
If fresh thyme is not available use 3 teaspoons dried thyme

Why this recipe is so good

Made with simple ingredients
Quick and easy to make
Uses coconut milk to add creaminess
Has lots of cheesy goodness
Contains cauliflower which is a significant source of nutrients

What to serve with cauliflower soup

This is a hearty soup on its own so often I serve it with toasted baguette slices or soft buttered rolls. If you want to create a heartier meal you can serve the soup with sandwiches.

Try this creamy cauliflower and cheddar soup that’s full of cheesy goodness and packed with flavour that will leave you feeling warm and cozy.

Cauliflower and Cheddar Cheese Soup

Fast and easy vegetarian soup with cauliflower, onions, garlic and cheddar cheese. Served with fried cauliflower, extra cheddar cheese and fresh thyme.

Servings 8

Ingredients

1 large head cauliflower
2 tablespoons olive oil divided
1 medium onion diced
4 garlic cloves minced
900 mL vegetable broth (tetra pack)
1 ½ teaspoons kosher salt divided
½ teaspoon black pepper freshly ground
2 sprigs fresh thyme plus more for garnish
1 cup coconut milk
1 ½ cups shredded old cheddar cheese plus more for garnish
½ cup freshly grated Parmesan cheese

Instructions

Remove outer leaves of cauliflower and core. Cut 1 cup into small florets for the fried cauliflower garnish and set aside. Roughly chop approximately 8 to 9 cups of cauliflower for the soup.
In a 5 or 6 quart Dutch oven, add 1 tablespoon of the olive oil and heat over medium-high heat. Add onions and garlic and sauté for 3 minutes until the onion is tender.
Add chopped cauliflower, broth, 1 teaspoon of the salt, pepper and thyme sprigs. Bring to a light boil then reduce heat to medium-low, cover with a lid and simmer for 20 – 25 minutes until the cauliflower is tender.
Remove from heat and pull out thyme sprigs. With an immersion blender right in the pot, or by transferring the soup in batches into a blender, puree the soup until smooth and no lumps remain.
Return soup to medium-high heat, add coconut milk and simmer uncovered for 5 – 10 minutes, stirring occasionally until the soup is hot and bubbly. Once hot, add the cheddar and Parmesan cheeses and stir constantly until melted. Simmer over low heat until fully heated.
Meanwhile, make the fried cauliflower. Heat remaining 1 tablespoon olive oil in a medium skillet. Add reserved 1 cup cauliflower florets. Fry for 3 – 4 minutes, gently turning once until the cauliflower is tender and browned. Remove to a paper towel lined plate to drain and sprinkle with remaining ½ teaspoon salt.
Ladle the soup into bowls or crocks and garnish each with pieces of fried cauliflower, additional shredded cheddar cheese and fresh thyme.