Cauliflower cheese soup

Cauliflower cheese soup

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(147 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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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teignsara's picture
5th May, 2020
Really delicious, comforting soup. Quick, easy and warming on a chilly day
Stephanie Hibbert's picture
Stephanie Hibbert
26th Feb, 2020
Our family really enjoyed this soup. Decided to follow tips in comments and used 3/4 cauliflower, 1/4 broccoli for colour. I also added garlic, herbs, and one sweet potato because I had run out of normal ones. I served it with cheddar and chives. Would definitely make again and try with other cheeses.
12th Feb, 2020
This is a lovely soup. Like other reviewers I use a bag of frozen cauli, add garlic and blue cheese and seasoning, but I replace the spud with a handful of red lentils to thicken it. It turns out delicious every time.
6th Feb, 2020
Just made this for the umpeenth time, and decided I should get round to commenting! It's delicious, like some others I usually make it with a mix of broccoli and cauliflower. Have made it on different occasions with cheddar, parmesan and stilton - all worked well. It's so quick and easy, I usually buy two bags of cauli and broccoli florets from Lidl - so all I have to do is peel a (very large) potato and a large onion, and that's it. Interesting the recipe doesn't state seasoning, I guess it's pretty obvious though. I add a generous amount of salt (less if using stilton). Everyone loves this.
23rd Oct, 2019
Absolutely delicious & so easy to make. It was even a hit with my 5 year old so definitely gets a thumbs up from me :-)
5th Nov, 2018
Delicious, easy soup. Cauliflower cheese is a great favourite with my chaps so this is a fabulous alternative to keep in the freezer. As I'm not cooking for vegetarians I used home-made chicken stock instead of vegetable stock. As with all dairy-ish recipes I added a grating of fresh nutmeg and some bay leaves to the buttery mixture but I'm sure it would be fine without. Absolutely fantastic autumn/winter soup and unbelievably cheap to make and keep on hand for instant, hearty meal.
29th Sep, 2018
It was easy to make and looked lovely once blended. I added quite a lot of pepper and cheese to my bowl to get it to not be bland. I will probably try adding some spices and garlic as suggested by other reviewers for the rest of the batch.
18th Sep, 2018
So delicious! Used sweet potato instead of potato - added cayenne pepper, paprika and garlic seasoning as I thought it tasted a little bland. I ended up not blitzing as I wanted a bite to my soup. I also added kale after reheating for extra colour and crunch :)
limefruitgum's picture
24th Jun, 2018
First time making cauliflower cheese soup. I actually used a bag of frozen cauliflower cheese for this and it was perfectly fine. I toasted some black pepper with the ingredients and did a little drizzle of truffle oil to jazz it up. Happy tummy.
4th May, 2018
A regular in our house, everyone loves it. I usually do half and half cauli and broccoli as the colour is much more appetising. Freezes well (without cheese). Once defrosted it curdles but a good stir on heating soon sorts that out. Cheddar is good with it, Parmesan is better but Blue Stilton is the best with this


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Issy33's picture
30th Nov, 2015
Great tasty soup really quick and easy to make. Thanks to other comments I added half a green chilli , teaspoon of mustard powder and changed the cheddar for Parmesan to reduce the amount cheese
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