Cheesy Cauliflower Soup is an easy-to-make, delicious low-carb recipe! This cheesy soup 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/or keto versions of recipes that typically use potatoes. Overall, I have been pretty happy with the results.
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! I make a big batch and freeze it in individual containers so I always have a quick lunch on hand when I need it!
It can be modified in a thousand different ways. This recipe, as written, is vegetarian, low-carb, and gluten free. All without sacrificing taste or texture! 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 as well.
So, cauliflowers lovers this Cheesy Cauliflower Soup is for you! Low-carb dieters…you too! Vegetarians! Gluten-free friends! It’s for all of you!
How to Make Cheesy Cauliflower Soup
Prep!
Rice or grate the cauliflower, mince the garlic, dice the shallot (or onion), and shred the cheddar cheese. Have all of your other ingredients out and ready to go!
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 and water and cover to 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 your not vegetarian, some crumbled bacon on top is the way to go!
Enjoy!
Tips and Techniques
- Save time by purchasing already riced cauliflower from the produce section of your local grocery store (frozen is not recommended).
- Use unsalted vegetable stock to control the amount of salt yourself.
- It is strongly recommended to shred the cheddar cheese from a block. Bagged shredded cheddar cheese contains anti-caking agents that don’t melt as well and will give your soup a grittier texture.
- Puree the soup with an immersion blender or in a stand blender if a smoother texture is desired.
- This Cheesy Cauliflower soup can be frozen in individual containers for quick meals!
Other Recipes to Try
- Low Carb Steak and Cauliflower Soup (keto, gluten free)
- Keto Broccoli Cheese Soup
- White Cheddar Cauliflower Soup
- Keto Taco Soup
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Cheesy Cauliflower Soup
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic * minced
- 1 shallot * or small white onion
- salt and pepper
- 1 large head cauliflower * grated
- 2 Tablespoons water
- 2 Cups vegetable stock * use Gluten Free if needed
- 2 Cups unsweetened almond milk * can use dairy
- 8 ounces cheddar cheese * grated
Instructions
- In a large stock pot, heat the olive oil over medium heat. Add garlic and shallot and cook until fragrant and softened, about 1-2 minutes.
- Add the cauliflower 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 back down and simmer for about 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.
- Serve hot, topped with extra cheese, scallions and/or crumbled bacon, if desired.
Notes
Tips and Techniques
- Save time by purchasing already riced cauliflower from the produce section of your local grocery store (frozen is not recommended).
- Use unsalted vegetable stock to control the amount of salt yourself.
- It is strongly recommended to shred the cheddar cheese from a block. Bagged shredded cheddar cheese contains anti-caking agents that don't melt as well and will give your soup a grittier texture.
- Puree the soup with an immersion blender or in a stand blender if a smoother texture is desired.
- This Cheesy Cauliflower soup can be frozen in individual containers for quick meals!
Nutrition
This Low Carb Cheesy Cauliflower Soup recipe was originally published on January 6, 2016. Images and the recipe were updated in October 2018.
