Cauliflower cheese soup

Cauliflower cheese soup

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(82 ratings)


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Cooking time

Prep: 10 mins

Skill level



Serves 6 adults, or 4 adults and 4 kids

Throw a new spin on this comforting classic by blending into a smooth and creamy soup

Nutrition and extra info

Additional info

  • For up to 1 month, without cheese
Nutrition info

Nutrition per serving



  • knob of butter
  • 1 large onion, finely chopped
  • 1 large cauliflower (about 900g/2lb), leaves trimmed and cut into florets
  • 1 potato, peeled and cut into chunks
  • 700ml vegetable stock (from a cube is fine)
  • 400ml milk
  • 100g mature cheddar, diced

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  1. Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
  2. Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.

Recipe from Good Food magazine, November 2006

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tuxette's picture

This is an insanely easy recipe, perfect for busy parents, tasty for kids (at least for mine, 3.5 and 1.5 years). You can also do it half cauliflower, half broccoli. For those with some extra time, roast the cauliflower first.

grogdog's picture
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I used a mixture of Cauliflower and broccoli, I replaced the onions with spring onions as these were what I had to hand. The soup turned out really tasty.

This will be made again thanks.

judithsimpson's picture

I followed previous suggestions and added garlic and Dijon mustard, but didn't like this at all. Sorry!

motorsportgirl's picture

It's a really great soup, I added a clove of garlic, some majoram and used two stock cubes as from the comments it sounded a bit bland without and it was lovely. I would like to try it with a bit of Dijon mustard next time. I make a cauliflower and stilton soup that is virtually the same except there is no potato and a 200g block of stilton instead - I would recommend that too as it is lovely!

justina87's picture

This is very filling but very, very nice! I only added 200 ml of milk and threw in some garlic, will definitely be making it again!

huelins's picture

Have made this a couple of times. First time was fabulous, second time very bland. I've come to the conclusion that it was the cauliflower. Second time it was very fresh, first time it had been lurking in the fridge for a while! Despite this it's a great winter soup

babs60's picture

Nice soup. As suggested in some previous comments I added garlic, Dijon mustard, a small pinch of birds eye chilli flakes, replaced the milk with more vegetable stock, grated the cheese, & I also reduced the amount of cheese by 25%, & finally added plenty of freshly ground pepper.

paulabee's picture

very nice soup, love the chunks of cheese, will be making again 5 star

vlatus's picture

Mmmmm, very nice. I did add a sprinkle of fresh thyme leaves as well and it was delicious. Even the children loved it and they usually complain about cauliflower.

lisaann612's picture

I used up old cauliflower for this recipe. I added a pinch of ground nutmeg and a half teaspoon of english mustard. I didn't use any milk......just added more vegetable stock to make a lower fat version. Yummy! Goes nice with home baked bread rolls after an autumn or winter walk.

binsparkes's picture

This is a really lovely soup! Second time I've made it, I used two stock cubes, red onion, sweet potato, garlic, medium curry powder, red chili flakes, plenty of seasoning, really tasty! Also used semi skimmed milk and grated in lighter mature cheese after.

alnorris's picture

Added some garlic, nutmeg and parsley to flavour it. We had some Danish Blue cheese to use up so I used skimmed milk to reduce fat content then didn't feel too guilty about throwing high fat cheese in at the end - delicious!

talsom's picture
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This is one of the favorite soups in our family! Although, I use light cheddar cheese and semi-skimmed milk. Yet everyone loves it!

fayemunro's picture
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Found this abit bland. Had lots of cauliflower to use up from garden so made twice and second time added extra curry paste which helped.

otto45's picture
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Nice soup, added mustard seeds and nutmeg and half the cheese, my bf loved it, I liked it, think more cheese than I used plus a cheese that was stronger, perhaps a blue cheese would enhance the soup, for my palette anyway :)

allielovetocook's picture
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Another 5 * from Good Food!! Delicious, simple soup. Had it for an evening meal one night, and reheated the leftovers for lunch the following day. Grated the cheese in, rather than cubed. We all loved it - including my slightly dubious 15 year old.

gooseberrycrumble's picture
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Yummy- and so simple! Added grated cheese to soup before blitzing.

beclam's picture

A family thumbs up! I added half an orange pepper as it needed using and grated half of the cheese and melted it into the soup as others have suggested. The other half I added at end as recipe.
Will def make again!

suebri53's picture

Brilliant recipe I added a bit of garlic and some chilli great. Ideal to cook & freeze then ready just when you need it. Serve with some lovely fresh bread - delishn Great for lunch box simply microwave to reheat

johnince's picture

Try adding some dijon mustard and ground nutmeg :-)