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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gricicle
18th Jan, 2012
Great recipe. I made it without the potato. It is thick enough without, plus trying to cut out the carbs! I doubled it but left the same amount of cheese in too to make it an even more 'good for you' soup.
m_saafan
13th Jan, 2012
5.05
Made this today, thought it was very nice, husband did too... I spared some of the florets and added them after the whizzing with the the cheese cubes. It needed the extra milk and some hot water for me... very creamy and warming and this is my first time to try cauliflower soup, and probably not the last..
debbiemassey
2nd Jan, 2012
Gorgeous. Added the cheese during cooking and them some more on serving. My friend, who generally dislikes cauliflower, loved it and asked for the recipe. Thanks for sharing :)
carlisc
2nd Jan, 2012
Follies the recipe and is lovely, really filling.
bdowdeswell
27th Dec, 2011
5.05
Did this but added some leftover spring greens and more old roast potatoes. Added some bacon to garnish. Kids loved it too.
shirley1265
14th Dec, 2011
I had some left over cauliflower cheese from roast dinner so tried using it in this. It worked a treat and actually gave a nicer flavour due to the grilled cheese. 3 of my family won't touch cauliflower cheese but loved the soup.
libby0's picture
libby0
12th Dec, 2011
5.05
Yummy!
sir_matt28
10th Dec, 2011
3.05
Nice soup and I don't even like cauli
1william
10th Dec, 2011
5.05
Really like this soup. Grated strong cheddar and stirred it into the soup. Very easy and made a tasty lunch. Used semi skimmed milk.
streetkidwalking
6th Nov, 2011
5.05
I've just made this soup cutting down on the ingredients as I only had a small cauli and grating the cheese into the soup as previously suggested. I planned to use it for my lunch but keep having a spoonful of it every time I go into the kitchen even though it's cold. I'm not sure I'll have any left to take with me tomorrow! I'll definetely be making this again.

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