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One-Pot Cheddar Cauliflower Soup

Made with healthy and hearty veggies like cauliflower, carrots, and celery - and tons of flavor! Top this soup off with bacon, cheddar, fresh herbs, or serve it with crusty bread for the best homemade meal.
Course Soup
Cuisine Main Dish
Keyword Easy Soup Recipes, Winter Comfort Food, Healthy Comfort Food
Prep Time 15 minutes
Cook Time 35 minutes
Servings 8 servings
Author Stephanie Simmons


  • 2 tbsp salted butter
  • 1 large yellow onion, roughly sliced
  • 3 stalks celery, chopped
  • 1 large carrot, chopped
  • salt + pepper, to taste
  • 3 large cloves garlic, minced
  • 2 medium golden potatoes, roughly chopped I don't bother peeling them
  • 6 cups vegetable or chicken broth
  • 6 cups cauliflower florets, roughly chopped
  • 2 bay leaves
  • 2 tsp fresh thyme
  • 2 cup shredded cheddar cheese
  • bread, bacon, and herbs for serving
  • optional homemade croutons, for serving see notes


  • Make the Soup: Melt butter in a large dutch oven over medium high heat. Add the chopped onion, carrot, and celery and a sprinkle of salt and pepper. Sautee, stirring, until the onions are translucent and softened, about 5-7 minutes. Add in the garlic and cook, stirring for another minute or two.
    Add the cauliflower, potatoes, chicken or veggie broth, bay leaves, thyme, and a generous sprinkle of salt and a dash of pepper. Bring the soup to a boil, then reduce the heat to low. Let simmer for 14-16 minutes. The veggies should be super tender.
  • Blend + Add Cheese: Carefully transfer the soup mixture to a blender, discarding the bay leaves. (Or use an immersion blender!) Blend the mixture until it's completely smooth. Pour the soup back into the pot, and keep over medium heat. Stir in the cheese, a handful or two at a time to prevent clumping. Taste and add more seasonings as desired.
  • Serve + Store: Add a handful of the homemade croutons (see note below) to your bowl of soup with any other toppings you like (an extra sprinkle of cheese, some bacon, or chives!).
    Store leftover soup in the fridge for up to a week. Store leftover croutons in an airtight container at room temp for a few days.


Note: To make optional homemade croutons, slice a few baguette slices and cube each slice. Heat a nonstick skillet over medium heat. Add bread cubes to the pan and drizzle generously with olive oil and sprinkle them with salt and pepper. Cook, stirring occasionally, until the bread is golden and crispy.