When I was a kid, I mostly thought of cauliflower as a vegetable I liked only if it was drenched in some kind of cheese sauce.  If you had told me when I was a child that someday, there would be not one but two cauliflower soups that I ate on a regular basis and actually craved, I probably would have laughed.  But well, that’s where we are.  The first is this chunkier version, which is also creamy because of actual sour cream.  In this smooth version, a potato contributes a creamy consistency without actually using cream.  Comfort food on the healthy side?  I like it.  With recipes like this I’m often tempted to skip the croutons, garnish, whatever, but as usual, I’m glad I didn’t.  The crisp croutons flavored with a hint of mustard provide just the contrast needed to the soup.  This is a nice answer to chilly, dreary days.  Not that I mind them, of course, but with food like this to keep us cozy, this weather can stick around for a while.


For the croutons:
About 6 oz. whole grain bread, cut into ½-inch cubes
2 tbsp. unsalted butter, melted
2 tbsp. olive oil
1 tbsp. Dijon mustard
Kosher or sea salt

For the soup:
2 tbsp. unsalted butter
2 shallots, minced
1 medium yellow onion, chopped
Kosher or sea salt
1 medium potato, peeled and diced into ¼-inch cubes
2 cloves garlic, minced
3½ cups vegetable broth
½ head cauliflower, chopped into small florets
2/3 cup shredded sharp cheddar cheese, plus more for garnish
2 tsp. Dijon mustard


  • 01

    To make the croutons, preheat the oven to 350˚ F.  Add the bread cubes to a medium bowl and toss with the melted butter, olive oil, and mustard until evenly coated.  Spread the bread cubes out in an even layer on a baking sheet and sprinkle with the salt.  Bake for 10-15 minutes or until crunchy.

  • 02

    Meanwhile, melt the butter in a large pot or Dutch oven over medium-high heat.  Add the shallots and onion and cook, stirring occasionally, until slightly softened, about 4-5 minutes.  Season with salt, then mix in the potato, garlic and vegetable broth.  Cover the pot and bring to a boil.  Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender.  Add the cauliflower and cook about 5-6 minutes more, until the cauliflower is tender.  Stir in the cheese and mustard.

  • 03

    Puree with an immersion blender (or a food processor, vented to allow the steam to escape).  Mix in additional water or broth if the soup is too thick.  Season with additional salt to taste.  Serve warm topped with additional shredded cheese and the croutons.


  • I love cauliflower, no matter how it is prepared, but esp roasted, or when my FIL makes it- wait for it- dripping in cheese! ;) This soup looks like a fantastic way to enjoy cauliflower.

  • I would love this. I made a pumpkin cauliflour soup a long time ago that was so good.

  • This is the 2nd cauliflower soup recipe I’ve seen this morning which I’m taking as a sign. Totally make this tomorrow! :)

  • rm


    Does this soup freeze well? I have gotten into the habit of making a lot of soup and freezing most of it away.

    I found your blog a few months ago and love it. The Rum Punch Cupcakes (modified into a cake) was a big hit at an animal shelter I volunteer at; there wasn’t a crumb left!

  • Elizabeth from Indy

    This looks really yummy…and healthy! I’m going to have to try it out!

  • This sounds lovely!

  • I hated cauliflower until we moved to China was I was in middle school. Then I was obsessed with the way the Chinese made it! It’s still not my absolute favorite veggie here in the U.S., but this soup looks delicious!

  • Annie

    Please see the FAQ page. Thanks!

  • This sounds really good! I’m not a cauliflower lover, but I do like it in soup, so I’ll be trying this.

  • Super excited about trying this one…I am a soup gal 100%

  • I dislike cauliflower unless it’s in a soup. This looks fantastic!

  • This looks delicious! I love cauliflower, and I love that the potato makes it creamy instead of cream. Thanks for the inspiration! :)

  • creamy veggie soups like this are exactly what i’ve been craving today! Especially with the grilled cheese to go with it, just like you pictured in the background! It’s so weird, like you read my mind or something :)

  • This would be perfect on a cold Fall day! Yummyy :)

  • This soup looks brilliant Annie!
    Thanks for another smashing recipe =D

  • Just makes me want to curl up in front of the fire and eat a bowl! That grilled cheese in the background looks pretty good too ;)

  • Made this today for the Yom Kippur break fast meal. It came out delicious and creamy!

  • I’m very excited to try this…I was just scratching my head last night about what to do with that leftover fresh cauliflower. This sounds like a great clean out the refrigerator soup option! Thanks again!

  • Erin L.

    Made this soup last night for a vegetarian friend who is staying the weekend. I was a little nervous because I had never made a soup like this before but it turned out wonderful! Everyone loved it and my 11 year old daughter (who normally does not like cauliflower) had two big bowls! Success!

  • I like cauliflower and I like soup, so this looks perfect to try.

  • Oh yum! I just made Broccoli Potato Cheese Soup, so now I’ll definitely have to try my hand at Cauliflower Soup! Thanks for the recipe!

  • Yum! I absolutely adore cauliflower but have somehow never made it into a soup. I am definitely wanting to try this recipe asap. It looks super scrumptious.

  • Debbie

    Made this last week & it is a keeper recipe! I didn’t tell my teenage daughter what was in the soup before she tasted it & once she had a taste, she thought it was clam chowder. When I told her it was cauliflower soup, she hesitated & then said “it’s pretty good”. She cleaned her bowl!

  • I made this soup tonight for dinner for the family (hubby, and three kids..3 year old twins and a 20 month old baby). It was a huge hit and is beyond delicious! I couldn’t get enough of it…I got that too much fluid in the tummy feeling. Thanks for the great recipe.

  • This Creamy Cauliflower Cheddar Soup looks like such a rich, comfort food soup! yum! I can’t wait to try this, I’ve been adding new soups to my “MUST MAKE LIST” lately and this is going to be the newest on the list!

  • Sara Bodine

    This sounds so good I’m making tonight along with prosciutto and fontina grilled cheese sandwiches. Thanks for the inspiration!

  • Alicia Louwerse

    I’ve been following your blog for several months now, and have yet to find a recipe my family doesn’t love. This Cauliflower soup was no exception, YUM! The Dijon Mustard was the perfect addition.

  • My Hungarian host mother made a cauliflower soup resembling this one often. I can’t wait to slurp on this nostalgic soup in the States. Thank you, Annie!

  • Kate AC

    I made this last night and it was delicious! My husband loved it just as much as I did too.

  • Heather S

    I don’t know why but I was skeptical, maybe I thought it was too good to be true, creamy soup without a ton of milk and butter. I’m so glad I tried it, it is definitely my new favorite soup! It is taking serious mental effort to stop daydreaming about eating it for lunch tomorrow!

  • Anna P

    I made this last night and it was AMAZING! My husband asked for it next week and said this has to be a winter staple! PLUS with only minor tweeks my family can eat, we have a celiac, two lactose intolerants and a vegan.

  • Erica F

    This was a great fix for dinner tonight. My husband asked for it to be more spicy next time, what would you suggest?

  • Annie

    Cayenne, hot sauce, diced chipotle, sriracha, etc. Pretty much whatever you like to make things spicy.

  • Just wanted to comment and say that every recipe I have ever tried from your blog has been amazing. This was no different; it is my husband’s new favorite soup and I love it as well. Great recipe!

  • Hwstewart

    Beyond amazing. Even my husband LOVED it.

  • I made this for dinner last night and had some of the leftovers tonight, it was delicious! Thanks so much for the great recipe, I’m sure this is one that will be on regular rotation for the rest of the winter!

  • Claire

    My weekly organic produce delivery brought all of the ingredients, and I had some leftover homemade herbed rolls that I turned into croutons. Delicious! The mustard added the perfect flavor.

  • Kelley

    This soup is just absolutely delicious. I’ve made it twice in the past week. :) Tonight, I added sliced turkey kielbasa sausage, and with the cheesy-mustard flavor, it was perfect! Hubby even went back for seconds!! Thank you so much for sharing this recipe!

  • Tracy

    My daughter (almost 5) and I have started cooking new recipes from various blogs on Saturday afternoons, and recipes from Annie’s Eats have been the stars for the past three weekends. This soup was our project today. The flavor and texture are just spot-on; we made it as written, and now this recipe will replace my old recipe for Cauliflower Soup. This is easy, quick, healthy, and so satisfying. Thanks!

  • Rachel Kirby

    What an awesome soup! I just made this last night and it turned out great. I never thought to put in a potato, but I love that idea and it gave it the perfect texture. Also, it was the best way I can think of to use up all the extra cauliflower I had from Thanksgiving. Hope you and your family had a wonderful holiday. Thanks again!

  • Kaitlin

    I made this last night and it was fantastic! It was so easy and the perfect fall dinner! Thank you for always having such wonderful recipes.