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spooning cauliflower ham soup from a white bowl.
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4.18 from 47 votes

Ham and Cheese Cauliflower Soup Recipe

Comforting, creamy, and cheesy cauliflower soup is so easy to make any day of the week. This soup features cauliflower, ham, some cream and white cheddar cheese. It's also great way to use up leftover holiday ham.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 4 Makes about 6 cups
Calories: 536kcal
Author: Lyuba Brooke

Ingredients

  • 2 Tbsp vegetable or avocado oil for cooking
  • 1 small yellow onion
  • 3/4 lb ham
  • 4-5 garlic cloves pressed
  • 2 lb head of cauliflower
  • 3 Tbsp all purpose flour*
  • 1 tsp dried sage
  • Salt
  • Fresh cracked black pepper
  • 1 bay leaf
  • 3 1/2 cups chicken stock
  • 1/2 cup heavy whipping cream
  • 4 oz sharp white cheddar cheese grated
US Customary - Metric

Instructions

  • Dice onion and ham into small pieces and set aside. Cut cauliflower florets off the stem, discard the stem, and dice florets onto small pieces. Set it aside as well.
  • Preheat a Dutch oven over medium heat with some oil. Sauté diced onion until transparent and add ham. Cook for a few minutes and add pressed garlic, mix, and cook until fragrant.
  • Add prepared cauliflower, mix well and cook for a few minutes.
  • Sprinkle flour over veggies and ham and mix well until all evenly coated.
  • Pour in chicken stock, while slowly stirring.
  • Stir in bay leaf and the seasoning and bring the soup to simmer. Once simmering, lower the heat to medium-low and cook for 20-25 minutes.
  • Stir in heavy whipping cream and grated white cheddar cheese. Cook for a few more minutes and serve.

Video

Notes

  • *Gluten Free Notes: To make this soup gluten free, use gluten free all-purpose flour. Note, it’s best to use 1:1 substitute all purpose flour. Do not use almond or coconut or any other similar flours. Remaining ingredients should already be gluten free but double check the labels, especially on ham.
  • Storing: You can store the leftover cauliflower soup in an air-tight food storage container, in the refrigerator. Properly stored, it should last 3-4 days.
  • Freezing: instructions on how to freeze this soup are in the post above.

Nutrition

Calories: 536kcal | Carbohydrates: 29g | Protein: 32g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 108mg | Sodium: 1710mg | Potassium: 1248mg | Fiber: 5g | Sugar: 10g | Vitamin A: 732IU | Vitamin C: 113mg | Calcium: 298mg | Iron: 3mg