Creamy Cauliflower Cheddar Soup with Crispy Breadcrumbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 medium head cauliflower, cut into florets (about 2 lb / 900 g)
• 3 tbsp olive oil, divided
• 4 tbsp unsalted butter, divided
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 small Yukon Gold potato, peeled and diced
• 4 cups low-sodium chicken or vegetable broth (960 ml)
• 1 cup whole milk (240 ml)
• 4 oz sharp cheddar cheese, freshly grated (about 1 cup / 115 g)
• 1 cup panko or dry breadcrumbs
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper
• 2 tbsp chopped fresh parsley or chives (for garnish and breadcrumbs)

Do This

• 1. Heat oven to 425°F (220°C). Toss cauliflower with 2 tbsp olive oil, salt, and pepper; roast 20–25 minutes until tender and golden at edges.
• 2. In a pot, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Sauté onion 5–7 minutes until soft, then add garlic for 30 seconds.
• 3. Add roasted cauliflower (reserve a few florets if you like), potato, and broth. Bring to a boil, then simmer 10–15 minutes until everything is very tender.
• 4. While soup simmers, toast breadcrumbs in a skillet with remaining 2 tbsp butter, 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper until deep golden. Stir in parsley; set aside.
• 5. Blend the soup until completely smooth using an immersion blender or countertop blender (work in batches and vent the lid).
• 6. Return soup to low heat, stir in milk and cheddar until melted and creamy. Season with salt and pepper; adjust thickness with a splash of broth or milk if needed.
• 7. Ladle into warm bowls and top generously with crispy seasoned breadcrumbs and herbs. Serve hot.

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Why You’ll Love This Recipe

• Ultra-creamy, velvety soup that tastes like a cozy cauliflower-and-cheddar hug in a bowl.
• Roasted cauliflower and sharp cheddar build deep, savory flavor with simple ingredients.
• Crispy seasoned breadcrumbs add crunch and contrast so every bite is interesting.
• Great for weeknights yet impressive enough for guests, with easy make-ahead options.

Grocery List

• Produce: 1 head cauliflower, 1 small yellow onion, 2 cloves garlic, 1 small Yukon Gold potato, fresh parsley or chives, optional lemon (zest for breadcrumbs).
• Dairy: Unsalted butter, whole milk, sharp cheddar cheese.
• Pantry: Olive oil, low-sodium chicken or vegetable broth, panko or dry breadcrumbs, smoked paprika, garlic powder, salt, black pepper.

Full Ingredients

For the Creamy Cauliflower Cheddar Soup

• 1 medium head cauliflower, cut into small florets (about 2 lb / 900 g)
• 2 tbsp olive oil
• 1 tsp kosher salt, divided (plus more to taste)
• 1/2 tsp freshly ground black pepper, divided (plus more to taste)
• 2 tbsp unsalted butter
• 1 small yellow onion, chopped (about 1 cup / 120 g)
• 2 cloves garlic, minced
• 1 small Yukon Gold potato, peeled and diced (about 3/4 cup / 110 g) — adds body and creaminess
• 4 cups low-sodium chicken or vegetable broth (960 ml)
• 1 cup whole milk (240 ml) — or half-and-half for a richer soup
• 4 oz sharp cheddar cheese, freshly grated (about 1 cup / 115 g), plus extra for garnish if desired
• 1/8 tsp ground nutmeg (optional but lovely with cauliflower and cheese)

For the Crispy Seasoned Breadcrumb Topping

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 cup panko or dry breadcrumbs
• 1/2 tsp smoked paprika (or regular paprika)
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt (or to taste)
• 1/4 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh parsley (or chives)
• 1 tsp finely grated lemon zest (optional, for brightness)

Optional Garnishes

• Extra grated sharp cheddar cheese
• Chopped fresh parsley or chives
• Freshly ground black pepper
• A few reserved roasted cauliflower florets

Step-by-Step Instructions

Step 1: Roast the Cauliflower for Deep Flavor

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.

Place the cauliflower florets on the baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss directly on the tray until everything is evenly coated, then spread the florets out in a single layer with a bit of space between them so they roast rather than steam.

Roast for 20–25 minutes, stirring once halfway through, until the cauliflower is very tender and nicely browned on the edges. If you would like a pretty garnish, set aside a few of the best-looking browned florets for topping the finished soup.

Step 2: Build the Soup Base with Aromatics

While the cauliflower roasts, start the soup base. In a large heavy-bottomed pot or Dutch oven, melt 2 tbsp unsalted butter over medium heat. Add the chopped onion and the remaining 1/2 tsp kosher salt. Cook, stirring occasionally, for 5–7 minutes until the onion is soft and translucent but not browned.

Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Stir in the diced potato and cook for 1 minute, coating it in the buttery onion mixture. This short sauté helps develop flavor and starts the potato cooking.

Step 3: Simmer Everything Until Tender

Once the cauliflower is roasted, add it (except any reserved florets for garnish) to the pot with the onions and potato. Pour in the 4 cups broth, add the optional 1/8 tsp nutmeg, and the remaining 1/4 tsp black pepper.

Increase the heat to medium-high and bring the mixture just to a boil. As soon as it boils, reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently for 10–15 minutes, or until the potato and any thicker cauliflower stems are very soft when pierced with a fork. This tenderness is key for a silky-smooth texture later.

Step 4: Make the Crispy Seasoned Breadcrumbs

While the soup simmers, prepare the crunchy topping. In a medium skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add the 1 cup breadcrumbs, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.

Cook, stirring frequently, for 4–6 minutes until the breadcrumbs turn a deep golden brown and smell toasty. Watch them closely near the end; they can go from perfect to burnt quickly.

Remove the pan from the heat and stir in the 2 tbsp chopped parsley and optional 1 tsp lemon zest. Transfer the breadcrumbs to a bowl or plate to cool and crisp up. Do not leave them in the hot pan, or they may overcook.

Step 5: Blend the Soup Until Velvety Smooth

When the vegetables in the pot are very tender, remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until completely smooth and creamy, with no visible chunks.

If you are using a countertop blender, work in batches. Fill the blender jar no more than halfway, vent the lid (cover with a kitchen towel to prevent splashes), and blend until smooth. Pour each blended batch into a clean pot. Be careful: hot liquids expand as they blend, so venting is important for safety.

Once everything is blended, return the smooth soup to low heat if needed.

Step 6: Add the Cheddar and Milk for Creaminess

With the soup over low heat, stir in the 1 cup whole milk. Warm it gently, but do not let the soup boil once the dairy is added.

Add the 4 oz grated sharp cheddar a small handful at a time, stirring constantly until fully melted and incorporated before adding more. This gradual method helps prevent the cheese from clumping or becoming grainy. Taste and adjust with more salt and pepper as needed. If the soup seems too thick, stir in a splash of extra broth or milk; if it is too thin, simmer very gently for a few minutes to reduce, stirring often.

Step 7: Serve with a Generous Crunchy Topping

When the soup is hot, silky, and seasoned to your liking, it is ready to serve. Ladle it into warm bowls. Top each bowl with a generous handful of the crispy seasoned breadcrumbs, a sprinkle of fresh herbs, and a few reserved roasted cauliflower florets or extra cheddar if you like.

Serve immediately so the breadcrumbs stay crisp and the soup is piping hot. Place the extra breadcrumbs on the table so everyone can add more crunch to their bowls.

Pro Tips

• Roast for color, not just doneness: Let the cauliflower get nicely browned on the edges. That caramelization is what makes the soup taste rich and complex.
• Grate your own cheddar: Pre-shredded cheese often contains anti-caking agents that can make soups grainy. Freshly grated sharp cheddar melts more smoothly and tastes better.
• Blend thoroughly: For restaurant-level silkiness, take an extra minute or two with the blender. If you want it ultra-smooth, you can even pass the blended soup through a fine-mesh sieve.
• Do not rush the breadcrumbs: Keep the heat at medium and stir often. If they are browning too fast, lower the heat. Perfect breadcrumbs should be evenly golden, not dark in spots.
• Adjust thickness to your taste: Prefer a thicker, chowder-like soup? Use a little less broth. Like it lighter? Add an extra splash of broth or milk at the end.

Variations

• Extra-indulgent version: Replace half (or all) of the milk with half-and-half or heavy cream, and increase the cheddar to 6 oz (about 1 1/2 cups) for a richer, cheesier soup.
• Lighter and gluten-free: Use all vegetable broth and low-fat milk, reduce the cheese to 3 oz, and skip the breadcrumbs or replace them with toasted chopped nuts or gluten-free crumbs.
• Spicy smoky twist: Add 1/4–1/2 tsp cayenne pepper or hot smoked paprika to the soup while it simmers, and increase the smoked paprika in the breadcrumbs for a bolder, smoky-heat profile.

Storage & Make-Ahead

Store leftover soup (without breadcrumbs on top) in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove over low to medium-low heat, stirring often, until hot. Avoid boiling once the cheese and milk are in the soup, as vigorous boiling can cause the texture to separate slightly.

The crispy seasoned breadcrumbs keep well in an airtight container at room temperature for 3–5 days. Make sure they are completely cool before storing. If they soften, re-crisp them in a dry skillet over medium heat for a few minutes or in a 325°F (165°C) oven for 5–7 minutes.

You can freeze the soup for up to 2–3 months, but dairy-based soups may become a bit grainy after thawing. For best results, thaw overnight in the refrigerator and reheat slowly, whisking well. If you plan to freeze, consider adding the cheese after reheating rather than before freezing.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including a generous portion of breadcrumbs): about 540 calories, 22 g protein, 38 g fat, 36 g carbohydrates, 4–5 g fiber, and 1,000–1,200 mg sodium (will vary based on broth, salt, and cheese brands used).