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Cauliflower Cheese Soup in two bowls
5 from 1 vote

Cauliflower Cheese Soup

You can make the low carb, Cauliflower Cheese Soup even more delicious by serving it topped with bacon, grated cheese, and fresh thyme.
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  • 1 head cauliflower cut into pieces
  • 1/2 onion diced
  • 2 tablespoon olive oil
  • 2 tablespoons butter salted
  • 2 tablespoons all-purpose flour
  • 2 teaspoons fresh thyme minced
  • 1 teaspoon black pepper
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 4 cups water
  • 2 teaspoons chicken bouillon powder or two cubes of chicken bouillon
  • 1 cup milk
  • 1 cup heavy cream
  • 2 cups grated jack/cheddar cheese or desired cheese
  • Bacon crumbles grated cheese, fresh thyme for topping (optional)


  • In a large pot or dutch oven, heat olive oil over medium. Sauté onion in olive oil until translucent.
  • Add butter, flour, spices, and fresh thyme to onions. Sauté 1-2 minutes longer, browning the flour and toasting the spices just a bit.
  • Add water to onion mixture slowly while whisking to incorporate the ingredients.
  • Add bouillon and cauliflower florets. Bring to a simmer over medium-high heat. Simmer until cauliflower is tender (about 10 minutes).
  • Whisk in milk and cream and continue cooking until soup returns to a simmer.
  • Use a potato masher or a whisk to break down large chunks of cauliflower.
  • Whisk in cheese in 1/2 cup increments until fully melted and incorporated.
  • Continue cooking if desired to further break down consistency of the soup and thicken. Please note soup will also thicken some as it cools.
  • Serve with bacon pieces, grated cheese, and fresh thyme.


Nutrition Information:

Calories: 404kcal (20%)Carbohydrates: 10g (3%)Protein: 13g (26%)Fat: 36g (55%)Saturated Fat: 20g (100%)Polyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 104mg (35%)Sodium: 578mg (24%)Potassium: 388mg (11%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 1242IU (25%)Vitamin C: 48mg (58%)Calcium: 333mg (33%)Iron: 1mg (6%)