Cauliflower cheese soup

Cauliflower cheese soup

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(133 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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8th Mar, 2016
Easy and yummy! Even just using some left over grated cheese it works fine!
8th Jan, 2016
I'd forgotten all about this recipe! I've made it several times in the past and it is so exciting finding a tangy bit of cheddar in your cauliflower soup! Low calorie, highly in fibre and vitamin C. Love it.
27th Jul, 2015
Lovely soup, easy to make, definitely recommend.
5th Feb, 2015
Lovely soup, have made several times and even with variations to the original recipe. Tried with adding cumin, coriander powder and always add fresh chilli whole which works well. Also tried subsituting with almond milk and its lovely (creamy and soup doesn't have almond taste, great since i'm not keen but trying to reduce dairy intake).
11th Dec, 2014
OMG. Make this in the slow cooker over night. Its gorgeous. Best soup I have done from this site so far
Barbora Briss
23rd Nov, 2014
20th Nov, 2014
Made this for first time today. I used the soup 'trinity' of carrot, celery & onion - also added 2 cloves garlic 2tsp Dijon mustard, more cheddar and some parmesan. I would add more cheese and more mustard next time for this large volume. Didn't use milk at all - replaced it with water. Very nice indeed.
18th Nov, 2014
Yummy yummy yummy! Made this on the weekend for my whole family and all the kids and adults loved it. Served the soup in mugs with croutons and cheese. Would definitely make this again.
30th Oct, 2014
This is an insanely easy recipe, perfect for busy parents, tasty for kids (at least for mine, 3.5 and 1.5 years). You can also do it half cauliflower, half broccoli. For those with some extra time, roast the cauliflower first.
5th Sep, 2014
I used a mixture of Cauliflower and broccoli, I replaced the onions with spring onions as these were what I had to hand. The soup turned out really tasty. This will be made again thanks.


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