Recipe uploaded by

25 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

Per serving

188 kcalories, protein 13g, carbohydrate 13g, fat 10 g, saturated fat 5g, fibre 3g, salt 0.82 g

Latest comments and suggestions

Results 21-40

• jills

  13 January 2009

  jills rated and commented on this recipe

  

  Just made for the first time but wont be the last. I grated the cheese into the finished soup rather than cubing it, makes it rich and creamy. Filling too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• louise

  23 January 2009

  louise rated and commented on this recipe

  

  Absolutely delicious! I used a leek instead of an onion as that's all i had in but it still tasted fine. I also used grated cheese instead of cubed and added a sprinkle of cayenne pepper to the finished dish. It gave a real nice kick to the soup. This soup is really filling and i will definately be making this over and over again!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Clarinda

  30 January 2009

  Clarinda rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Erica

  01 February 2009

  Erica rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Erica

  01 February 2009

  Erica commented on this recipe

  just lovely. so creamy and tasty and mmm ..

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vixx811

  14 February 2009

  Vixx811 rated and commented on this recipe

  

  Mmm yummy

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hazysummer

  21 February 2009

  hazysummer rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dawn

  27 March 2009

  Dawn commented on this recipe

  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)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emx_80

  26 May 2009

  emx_80 commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JNCWFood

  03 August 2009

  JNCWFood rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• poppysuze

  08 August 2009

  poppysuze commented on this recipe

  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)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gillian

  12 August 2009

  Gillian rated and commented on this recipe

  

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• aspiringamateurchef

  03 September 2009

  aspiringamateurchef commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• aspiringamateurchef

  09 September 2009

  aspiringamateurchef commented on this recipe

  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!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• aspiringamateurchef

  09 September 2009

  aspiringamateurchef commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• aspiringamateurchef

  17 September 2009

  aspiringamateurchef commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• RichJay

  27 October 2009

  RichJay rated and commented on this recipe

  

  Easy to make and tastes great!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• VC

  04 November 2009

  VC rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Benni

  16 November 2009

  Benni rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• manor11

  18 November 2009

  manor11 rated and commented on this recipe

  

  tried it, we didn't like it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3327/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6 adults, or 4 adults and 4 kids

Preparation and cooking times

Prep 10 mins

For up to 1 month, without cheese

Ingredients

• 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

Per serving

188 kcalories, protein 13g, carbohydrate 13g, fat 10 g, saturated fat 5g, fibre 3g, salt 0.82 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk