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Smoky Creamy Cauliflower Soup in a light brown bowl on white background with crusty bread and spoon

Smoky Creamy Cauliflower Soup

This Smoky Creamy Cauliflower Soup is so rich and delicious! The smoky flavor isn't too strong, and the fresh cauliflower flavor shines through. This soup is true comfort food!

Course Dinner, Soup, Vegetarian
Cuisine American
Keyword cauliflower cheese soup recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 1 cup servings
Calories 177 kcal
Author Sandy Clifton


  • 2 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 1 Yellow Onion, chopped
  • 1 cup Celery, chopped
  • 1 tsp Kosher Salt
  • 1/8 tsp Nutmeg
  • 1/2 tsp Black Pepper
  • 5 Garlic Cloves, chopped
  • 1 2lb Head of Cauliflower (about 4 cups) fresh or frozen
  • 1/4 cup All Purpose Flour
  • 3 cups Chicken or Vegetable Broth

To Finish

  • 1/2 cup Half and Half, or Heavy Cream, Milk, or Unsweetened Almond Milk
  • 5 oz Smoked Gouda Cheese, shredded (about 1 1/4cup shredded)


  1. Heat a 5 quart pot and add the olive oil and butter.

  2. Add the onion and celery and sauté until almost translucent, stirring occasionally.

  3. Add salt, pepper, nutmeg, garlic, and cauliflower. Sauté for a minute.

  4. Sprinkle flour over vegetables and stir. The mixture will thick and become paste like. Just cook this a minute to cook the raw taste out of the flour.

  5. Stir in the broth and bring to a simmer. Partially cover the pot and cook at a low simmer for about 15 minutes, until the cauliflower breaks apart easily with the spoon.

  6. Remove from heat and use an immersion blender to puree the soup. If you don't have an immersion blender, transfer in batches to a blender or food processor to puree. Be careful of the hot contents! Then transfer pureed soup back to the pot.


  1. Stir in the half and half and warm the soup back up.

  2. Add the cheese and stir until melted. Take off of heat and serve immediately.