Cauliflower cheese soup

Cauliflower cheese soup

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(97 ratings)

Prep: 10 mins


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

  • kcal188
  • fat10g
  • saturates5g
  • carbs13g
  • sugars9g
  • fibre3g
  • protein13g
  • salt0.82g
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  • knob of butter



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

  • 1 large onion, finely chopped



    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



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

  • 1 potato, peeled and cut into chunks



    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



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

  • 100g mature cheddar, diced


  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 (118)

hilltop30's picture

Really nice but takes a long time!

mummymolyneux's picture

Yummy and very easy to make.

manor11's picture

tried it, we didn't like it.

benni's picture

This soup is gorgeous! I grate the cheese and use semi skimmed milk like everyone else. Really easy to make.

vcrovato's picture

Very tasty. It had a very creamy texture even whitout adding the grated cheese, so I stuck to the recipe and simply added diced Gouda at the end, which started melting with the heat of the soup. Really yummy! I also tried with small pieces of a creamy mixed goat/sheep cheese and it was delicious, although it melted faster, so preferred the Gouda as it kept its consistency.
Plenty of freshly ground black pepper is a must if you like it!

richjay's picture

Easy to make and tastes great!

aspiringamateurchef's picture

What to do if you can't be arsed to make Cauliflower Cheese!!!

aspiringamateurchef's picture

I think it's a matter of how we arrive at le sauce!

aspiringamateurchef's picture

One could also use leftover Cheese Sauce with the infused method of not (bay leaf, onion, nutmeg or mace but not cloves??) or use a sufficient wack of creme friache or cream to make the mixture stable. ( I am currently cooking it in my Microwave). A smattering of finely chopped fresh chives would also be good.
Basically one wants the soup equivalent of Cauliflower Cheese!!!

aspiringamateurchef's picture

I would grate the cheese instead of using lumps and add bacon bits etc.

gillianbaker's picture

I have made this for a second time. A big batch to freeze and it is fab. Even my 5 year old loves it. Nice enough to have without cheese too!!

Harrysu's picture

I love this soup, it is quick and easy to make and genuinely surprised me how delicious it tastes. . . Just added garlic to taste, sprinkled grated cheese on top and served with crusty bread! Definitely be making this again :o)

jncwatson's picture

This soup is really good! I stirred in a good slurp of sherry once the soup was cooked - I do this with my cauliflower cheese too and it makes all the difference! The lumps of cheese were nice but I might try a blue cheese next time and possibly chicken instead of vegetable stock. I also reckon crispy bacon bits would be good.

I would definitely do this one again though!

emx_80's picture

Made this soup with semi-skimmed milk it it was scrummy. Will definately be following quirkyjode's tip and adding some crunchy bacon next time.

fudgebrownie's picture

My family love this soup and often request that I make it. I grate a lot more cheese into the soup rather than add the cubes, which makes it taste much more like cauliflower cheese. Very tasy :0)

hazysummer's picture

Just made this for lunch
I think I'd rather make cauliflower cheese!

texture was nice, but was quite bland even with the cheese to perk it up - reminded me somewhat of baby food

ericax's picture

just lovely. so creamy and tasty and mmm ..

ericax's picture

this is the most lovely soup ever !! SO CREAMY AND TASTY .. just delish.

clarinda's picture

Great family food. Reminds me of my childhood. Added a pinch of nutmeg when cooking and a pinch of paprika on serving. Used chicken stock as only had that. Could add crispy bacon bits, but doesn't need it. Real comfort food. Try it, even if you think you don't like cauliflower.


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