Cauliflower cheese soup

Cauliflower cheese soup

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(126 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

  • kcal188
  • fat10g
  • saturates5g
  • carbs13g
  • sugars9g
  • fibre3g
  • protein13g
  • salt0.82g
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Ingredients

  • knob of butter
    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

    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

    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

    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

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, questions and tips

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fayewakefield
16th Aug, 2013
3.05
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
11th Jun, 2013
5.05
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
10th Jun, 2013
5.05
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
20th Apr, 2013
5.05
Yummy- and so simple! Added grated cheese to soup before blitzing.
beclam
13th Apr, 2013
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
9th Apr, 2013
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
1st Apr, 2013
Try adding some dijon mustard and ground nutmeg :-)
dcavalla
30th Mar, 2013
5.05
Delicious and super easy. I just use a bit less cheese to keep the calories down.
kurtanne
21st Feb, 2013
5.05
Really tasty and so easy to make.
eexley
16th Feb, 2013
1.05
Really yummy - followed the recipe closely. Its a very subtle flavour. Added the cheese to the soup after blending and reheated. Served the soup with some more grated cheese on it.

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