Looking for a new, mouthwatering approach to enjoying your greens? Let me introduce you to the tantalizing world of cauliflower cheese! Have you ever come across this classic British delicacy? Picture a luscious, velvety cheese sauce that rivals the delectable creaminess of macaroni and cheese, lovingly draped over tender, lightly boiled cauliflower florets.

This dish offers all the cozy, heartwarming vibes of everyone’s favorite mac and cheese, but with a health-conscious twist that’s especially appealing to those steering clear of carbs. Indulge in the irresistible combination of flavors and textures, knowing that you’re treating your taste buds and your well-being simultaneously.

I decided to make my own version of cauliflower cheese in the form of a creamy and cozy soup. It has a whole head of cauliflower, plus half an onion, so it definitely provides a healthy dose of greens. But it also has heavy cream, chicken broth, and a blend of cheeses (I used cheddar jack), so it doesn’t taste healthy, it tastes rich, creamy, and satisfying. And with a tasty blend of seasonings: fresh thyme, black pepper, celery salt, paprika, and hot red pepper flakes, it’s definitely not boring.

You can make Cauliflower Cheese Soup even more delicious by serving it topped with crumbled bacon, shredded cheese, and fresh thyme. But even without them, it’s delicious. (And if you want a vegetarian version, all you have to do is substitute the chicken broth for the vegetable broth. Easy, easy.)

recipe tips

• The soup will keep in the refrigerator for up to 4 days.. Do not freeze.
• sharp cheddar cheese a more pronounced cheese flavor (or any type of cheese) can be substituted.
• The higher the fat content in milk, the creamier the soup will be. You can substitute 2 cups of heavy cream for the milk or substitute 2 cups of milk for the cream.
• Can be substituted for chicken broth for water and broth. Celery salt and broth (or chicken broth) are going to add a lot of salt. Adjust the amount of any of these to get less (or more) salt.

How to make cheesy cauliflower soup

1. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the onion in olive oil until transparent.
2. Add butter, flour, spices, and fresh thyme to the onions. Sauté 1-2 more minutes, brown the flour and lightly toast the spices.
3. Add water to onion mixture slowly while whisking to incorporate ingredients.
4. Add the broth and cauliflower florets. Bring to a simmer over medium-high heat. Simmer until cauliflower is tender (about 10 minutes).
5. Add the milk and cream and continue cooking until the soup comes to a simmer again. Use a potato masher or whisk to break up large pieces of cauliflower.
6. Beat cheese in 1/2 cup increments until completely melted and incorporated.
7. Continue cooking if desired to further break down the consistency of the soup and thicken it. Keep in mind that the soup will also thicken a bit as it cools.
8. Serve with bacon bits, grated cheese, and fresh thyme.