Cheesy Cauliflower Soup is an easy-to-make, delicious low-carb recipe! This keto friendly soup has only 6 net carbs per serving and is also gluten free!
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Cauliflower has become super popular as a low carb alternative to potatoes, bread, and even pizza crusts! Seriously, you can find just about anything made with cauliflower these days!
If you’ve jumped around this blog at all yet, you will see that I use it a lot. I love the taste, but I also use it often to create low carb and keto versions of recipes that I miss being able to eat.
I have a few soup recipes that use cauliflower as the base. This particular recipe for Cheesy Cauliflower Soup is designed as an alternative to a cheesy potato soup.
Personally, I think cauliflower should get more credit than as just a stand in for potatoes for those of us looking for low carb solutions. This soup is really delicious!
Why This Recipe Works
- Cheesy Cauliflower Soup is low carb and gluten free. It’s perfectly suitable for those following a keto diet as well.
- You can make this recipe really quickly. From start to finish, it takes just around 30 minutes to prepare.
- This is a great recipe for keto meal prep and can be frozen for later use. Every fall I make a big batch and freeze it in individual containers so I always have a quick lunch on hand when I need it.
How to Make Cheesy Cauliflower Soup
Prep!
Rice the cauliflower (you can follow the instructions in this post How to Rice Cauliflower, if needed), mince the garlic, dice the shallot (or onion).
Tip: save time by purchasing already riced cauliflower from the produce section of your local grocery store. Frozen cauliflower rice can be used, but it may cause the soup to be a little thinner.
Shred the cheddar cheese.
Tip: it is strongly recommended to shred the cheddar cheese from a block. Bagged shredded cheeses contain an anti-caking agent. This typically results in a cheese that doesn’t melt as well and will give your soup a grittier texture.
Create!
In a large stock pot, heat the olive oil over medium heat. Add garlic and shallot, and cook until fragrant and just softened, about 1-2 minutes.
Add the cauliflower rice and water. Cover and steam the cauliflower until tender, stirring occasionally for 5-7 minutes.
Once the cauliflower is tender, add the vegetable stock to the pot along with the milk. Increase the heat and bring to a boil.
Lower the heat and simmer for 5 minutes.
Turn off the heat and gradually mix in the cheddar cheese stirring until smooth.
Taste and season with salt and pepper, as needed.
You can either serve the soup as is, with a bit of texture to it, or blend it to create a smoother, more velvety texture. It’s delicious either way!
Present!
Serve hot, topped with extra cheese and scallions if desired.
If you’re not vegetarian, some crumbled bacon on top is the way to go!
Tips and Techniques for the Best Cheesy Cauliflower Soup
- Save time by purchasing already riced cauliflower from the produce section of your local grocery store.
- Shred the cheese from a block for the best melting and texture.
- Use unsalted vegetable stock to control the amount of salt yourself.
- You can puree the soup with an immersion blender or in a stand blender if a smoother texture is desired.
- This recipe can be modified, as desired. As written, it is a vegetarian, low-carb, and gluten free soup. For all of you meat lovers out there, go ahead and mix in some bacon, or sprinkle it on top. You can also easily swap out the vegetable stock for chicken stock if that’s what you keep on hand in your pantry.
FAQ’s
- How long does cauliflower soup last in the refrigerator? Store cauliflower soup in air-tight containers in the refrigerator and use within 4-5 days for the best results.
- Can cauliflower soup be frozen? This Cheesy Cauliflower Soup can be frozen in individual containers for quick meals. It’s best to use within 6 months.
Other Low Carb Soup Recipes to Try
- Low Carb Steak and Cauliflower Soup
- Keto Broccoli Cheese Soup
- White Cheddar Cauliflower Soup
- Keto Taco Soup
Love this Cheesy Cauliflower Soup recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Cheesy Roasted Cauliflower Soup
Ingredients
Roasted Cauliflower
- 1 large head cauliflower (cut into 1 to 2-inch pieces)
- 1 tablespoon extra virgin olive oil
- salt
- pepper
Soup
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic (minced)
- 1 shallot (or a small onion, diced)
- 2 cups unsalted chicken stock (or vegetable stock)
- 1 1/2 cups whole milk
- 8 ounces cheddar cheese (shredded)
Instructions
Roasted Cauliflower
- Preheat oven to 425°F.
- Spread the cauliflower out onto a baking sheet. Drizzle with the olive oil and season with salt and pepper.1 large head cauliflower, 1 tablespoon extra virgin olive oil, salt, pepper
- Roast, turning halfway, for 20-30 minutes or until lightly browned and fork-tender.
Soup
- In a large stock pot, heat the olive oil over medium heat. Add the garlic and shallot and cook until fragrant and just softened, about 1-2 minutes.1 tablespoon extra virgin olive oil, 2 cloves garlic, 1 shallot
- Add the chicken stock and roasted cauliflower to the pot. Bring to a boil, then lower the heat and simmer for 15 minutes.2 cups unsalted chicken stock
- Use an immersion blender to purée the cauliflower soup until smooth. If you do not have an immersion blender, you can carefully transfer the soup to a stand blender to purée.
- Slowly add the milk until the desired thickness is achieved. You may or may not use the full amount depending on your own preferences. Cook a minute or two to warm through.1 1/2 cups whole milk
- Turn off the heat and gradually mix in the cheddar cheese stirring until smooth.8 ounces cheddar cheese
- Taste and season with salt and pepper, as needed.
- Garnish as desired and serve hot. Some garnish options include pieces of roasted cauliflower, extra cheese, crumbled bacon and/or fresh herbs.
Notes
Tips and Techniques
- Shred the cheese from a block for the best melting and texture. Pre-shredded bags of cheese contain a starch to keep it from sticking together. This can possibly make your soup grainy.
- Using unsalted chicken stock allows you to control the amount of salt yourself.
- Store leftovers in an airtight container in the refrigerator. Consume within 4-5 days for the best results.can
- This soup can be frozen in airtight containers or freezer bags for quick meals. It's best to consume it within 6 months.
Nutrition
This Cheesy Roasted Cauliflower Soup recipe was originally published on January 6, 2016. Images were updated in October 2018. More thorough instructions, tips, techniques, and FAQ’s were modified in October 2019.
