Cauliflower Kick Cheddar Soup

Cauliflower and fresh vegetables with a cheddar roux for a creamy and spicy soup with jalapeno and hot sauce.

This soup recipe is a creamy, cheesy, and slightly spicy delight. The tender cauliflower florets, shredded carrot, celery, and diced jalapeno are simmered in a vegetable broth until tender, creating a flavorful base. The soup is then thickened with a roux made from butter, flour, and whole milk, before the addition of shredded cheddar cheese and hot sauce. The result is a smooth and rich soup with a delicious kick that will warm you up on a chilly day.



Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes


  • 1 head of cauliflower, broken into florets and chopped
  • 1 carrot, shredded
  • ¼ cup celery, chopped
  • 1 jalapeno pepper, finely diced
  • 3 cups vegetable broth
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups whole milk
  • 1 cup cheddar cheese, shredded
  • 2 teaspoons hot sauce


Prepare the Vegetables:

  • Clean and chop the cauliflower into small pieces.
  • Shred the carrot.
  • Chop the celery.
  • Finely dice the jalapeno pepper.

Cook the Vegetables:

  • In a Dutch oven or stockpot, combine the cauliflower, carrot, celery, jalapeno, and vegetable broth.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

Prepare the Roux:

  • In a separate large saucepan, melt the butter over medium heat.
  • Stir in the flour, salt, and pepper, whisking continuously until smooth.
  • Gradually pour in the milk, continuing to whisk. Increase the heat and bring the mixture to a boil. Cook for 2 minutes, or until thickened.
  • Reduce the heat to low, then stir in the shredded cheddar cheese. Continue stirring until the cheese has melted. Mix in the hot sauce.

Combine and Finish:

  • Pour the roux mixture into the Dutch oven with the vegetables.
  • Stir well to combine and let the soup simmer for an additional 10 minutes.


  • Serve the soup hot, garnished with extra shredded cheddar or chopped herbs if desired.

Stir cauliflower, carrot, celery, jalapeno, and broth in a Dutch oven or stock pot.

Bring to a boil and simmer about 15 mins.

Melt butter in a saucepan. Stir in flour and salt and pepper until smooth. Slowly stir in milk  and bring to a boil over medium heat. Cook and stir for 2 minutes until thickened then reduce heat. Stir in the cheese until melted and add hot sauce.

Stir the cheesy roux into the vegetable broth.

Simmer soup about 10 minutes on low to meld flavors and serve.