Creamy Cauliflower Cheese Soup with Smoked Paprika

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Creamy Cauliflower Cheese Soup with Smoked Paprika

This weekend, it felt like someone flipped a switch. We went from gorgeous late summer weather to what basically feels like winter. The heater kicked on, I pulled out my slippers, and I made a warm pot of creamy cauliflower cheese soup – it just seemed like the right thing to do.

I love this soup because it’s so easy to make. It only uses six ingredients – olive oil, celery, onion, frozen cauliflower, chicken stock, and GO VEGGIE lactose free mozzarella shreds.  They’re ingredients I pretty much always have on hand, which means a warm, cozy pot of soup is never far away.

Creamy Cauliflower Cheese Soup with Smoked Paprika

GO VEGGIE‘s mozzarella shreds are one of my favorite products that they make. They melt really beautifully, especially in recipes like soup where there’s a lot of moisture, and they add tons of cheesy flavor without the fat. Plus they’re lactose free, which my stomach really appreciated after that baked rigatoni I made last week. This cauliflower soup is so rich and flavorful that you’d never guess it’s so healthy – or so simple to make.

This cauliflower soup is velvety smooth and perfect for sipping out of a mug, but it’s also a great blank canvass for all sorts of fun textural toppings. Leave some of the cauliflower florets behind when you blend the soup to add chunky pieces, top your bowl with bacon and scallions, or enjoy it my favorite way – topped with toasty croutons and smoked paprika. Whatever you do, don’t forget a little extra cheese for the top of your bowl! It’s gets melty and stretchy and oh so delicious.

Creamy Cauliflower Cheese Soup with Smoked Paprika

Creamy Cauliflower Cheese Soup with Smoked Paprika 1

Creamy Cauliflower Cheese Soup with Smoked Paprika

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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 60kcal


  • 2 tablespoons olive oil
  • 2 celery ribs diced
  • ½ onion diced
  • 16 ounces frozen cauliflower florets about 4 cups
  • 3 cups chicken stock
  • 1 cup GO VEGGIE mozzarella shreds
  • Homemade croutons and smoked paprika for serving


  • Heat the oil in a medium saucepan set over medium-high heat. Add the celery and onion and cook 5-7 minutes, or until soft.
  • Add the cauliflower and stock. Bring to a boil, then reduce heat and simmer 10 minutes, or until the cauliflower is soft. Transfer to a blender; blend on high until smooth.
  • Return the soup to the pot. Slowly stir in the mozzarella until melted. Add salt to taste.
  • Serve the soup topped with croutons, smoked paprika, and additional mozzarella shreds.


To make a version of this soup, use vegetable broth instead of chicken stock. For best results, look for a broth that doesn't contain tomatoes.
Nutrition Facts
Creamy Cauliflower Cheese Soup with Smoked Paprika
Amount Per Serving
Calories 60 Calories from Fat 63
% Daily Value*
Fat 7g11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!

I created this recipe for my client, GO Veggie! Thank you for supporting the brands that keep me inspired in the kitchen


Hi, I'm Lauren!

I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie. Read more...


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