Cauliflower cheese soup

Cauliflower cheese soup

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(128 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, questions and tips

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20th Sep, 2012
I made this for my lunch and loved the consistency.It was slighty thick but that's what it made more scrummy, however my 18month old wouldnt touch it.
13th Sep, 2012
This soup is beautiful, I added some Ground Ginger with the onions which gave a nice depth and put some ground pepper on top when served will be a regular in my household especially with the cold nights coming in!
29th Jul, 2012
This was nice but like others have mentioned, it isn't the most flavoursome soup. I added twice as much cheddar, a couple of bay leaves while cooking (which I obviously removed before blending), lots of nutmeg, a little tarrogon, a hint of 3 stock cubes and some salt before it had some flavour! Added some crispy beef bacon into the bowls when serving as well.
25th Feb, 2012
Indeed a very nice and very easy soup!
15th Feb, 2012
Used half fat mature cheese and skimmed milk. Probably not as tasty as the full fat versions, but it ment I could still enjoy this soup without all the guilt, and it still tasted great. My 4 & 6 year old also enjoyed making this too.
9th Feb, 2012
We really didn't like this. It's like baby food but we do love creamy soups. :-(
21st Jan, 2012
Really tasty and filling - perfect for a chilly winters day
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.
13th Jan, 2012
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..
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 :)


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