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Cauliflower cheese soup

Cauliflower cheese soup

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(94 ratings)

Prep: 10 mins

Easy

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

  • For up to 1 month, without cheese

Nutrition per serving

  • kcalories188
  • fat10g
  • saturates5g
  • carbs13g
  • sugars9g
  • fibre3g
  • protein13g
  • salt0.82g
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Ingredients

  • knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large cauliflower (about 900g/2lb), leaves trimmed and cut into florets

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 potato, peeled and cut into chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 700ml vegetable stock (from a cube is fine)
  • 400ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g mature cheddar, diced

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Method

  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.

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Comments (116)

jessiquaquaqua's picture

I'd forgotten all about this recipe! I've made it several times in the past and it is so exciting finding a tangy bit of cheddar in your cauliflower soup! Low calorie, highly in fibre and vitamin C. Love it.

kayclemwistow's picture
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Lovely soup, easy to make, definitely recommend.

levislevis's picture
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Lovely soup, have made several times and even with variations to the original recipe.
Tried with adding cumin, coriander powder and always add fresh chilli whole which works well. Also tried subsituting with almond milk and its lovely (creamy and soup doesn't have almond taste, great since i'm not keen but trying to reduce dairy intake).

SammieL's picture
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OMG. Make this in the slow cooker over night. Its gorgeous. Best soup I have done from this site so far

Barbora Briss's picture
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delicious!

sassles's picture
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Made this for first time today. I used the soup 'trinity' of carrot, celery & onion - also added 2 cloves garlic 2tsp Dijon mustard, more cheddar and some parmesan. I would add more cheese and more mustard next time for this large volume. Didn't use milk at all - replaced it with water. Very nice indeed.

lingpea's picture
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Yummy yummy yummy! Made this on the weekend for my whole family and all the kids and adults loved it. Served the soup in mugs with croutons and cheese. Would definitely make this again.

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!

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Questions (0)

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Tips (1)

Issy33's picture
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Great tasty soup really quick and easy to make. Thanks to other comments I added half a green chilli , teaspoon of mustard powder and changed the cheddar for Parmesan to reduce the amount cheese

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