Cauliflower cheese soup

Cauliflower cheese soup

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(102 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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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.
veggiecook1
12th Feb, 2013
This is delicious. A real soup version of cauli cheese, yum. I used soya milk (unsweetened) and it worked very well. Yum! Thanks so much
christinap2
31st Jan, 2013
4.05
quite nice soup, but a little bit bland; i added parsley, salt, pepper and nutmeg to make it a bit tastier; had to add quite a bit of cheese too otherwise it would be a bit too boring :(
amy_natalia
23rd Jan, 2013
5.05
I was a little aprehensive about cooking this soup thinking it maybe a little boring being cauliflower soup but I have to say both my husband and myself loved it. We used semi skimmed milk, added a few shakes of curry powder, approx 1/2 teaspoon on turmeric and a bayleaf (along with salt and pepper) and it was beautiful... will definitely be making it again. Oh we also grated the cheese, as others had suggested :)
kimkap
10th Jan, 2013
5.05
This soup is so easy to make and the result is fantastic - I really didn't want to share this with the girls I work with!!! They both enjoyed it and asked when was I doing it again. This is definitely one for my binder and will be made again.
nicolanolan87
2nd Jan, 2013
Such a good thick homely soup. I added more cheese as i saw a few posts say it could do with more so i added an extra 50g and grated it in to melt. Yum yum yum
mimimcr
17th Dec, 2012
5.05
I am on a total liquid diet due to long term post dental surgery complications.... So soup good soup recipies are paramount to my situation... This is one of my favourite soups!!! I have to fully blend but it retains enough taste and texture to make it Interesting.... You can keep the "base" of the soup for a few days in the fridge (omiting cheese) its easy to just heat and mix in your favourite grated cheese at the end... Comforting and nourishing :)

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