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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1st Mar, 2014
I followed previous suggestions and added garlic and Dijon mustard, but didn't like this at all. Sorry!
19th Jan, 2014
It's a really great soup, I added a clove of garlic, some majoram and used two stock cubes as from the comments it sounded a bit bland without and it was lovely. I would like to try it with a bit of Dijon mustard next time. I make a cauliflower and stilton soup that is virtually the same except there is no potato and a 200g block of stilton instead - I would recommend that too as it is lovely!
19th Dec, 2013
This is very filling but very, very nice! I only added 200 ml of milk and threw in some garlic, will definitely be making it again!
8th Dec, 2013
Have made this a couple of times. First time was fabulous, second time very bland. I've come to the conclusion that it was the cauliflower. Second time it was very fresh, first time it had been lurking in the fridge for a while! Despite this it's a great winter soup
16th Nov, 2013
Nice soup. As suggested in some previous comments I added garlic, Dijon mustard, a small pinch of birds eye chilli flakes, replaced the milk with more vegetable stock, grated the cheese, & I also reduced the amount of cheese by 25%, & finally added plenty of freshly ground pepper.
6th Nov, 2013
very nice soup, love the chunks of cheese, will be making again 5 star
28th Oct, 2013
Mmmmm, very nice. I did add a sprinkle of fresh thyme leaves as well and it was delicious. Even the children loved it and they usually complain about cauliflower.
26th Oct, 2013
I used up old cauliflower for this recipe. I added a pinch of ground nutmeg and a half teaspoon of english mustard. I didn't use any milk......just added more vegetable stock to make a lower fat version. Yummy! Goes nice with home baked bread rolls after an autumn or winter walk.
26th Oct, 2013
This is a really lovely soup! Second time I've made it, I used two stock cubes, red onion, sweet potato, garlic, medium curry powder, red chili flakes, plenty of seasoning, really tasty! Also used semi skimmed milk and grated in lighter mature cheese after.
14th Oct, 2013
Added some garlic, nutmeg and parsley to flavour it. We had some Danish Blue cheese to use up so I used skimmed milk to reduce fat content then didn't feel too guilty about throwing high fat cheese in at the end - delicious!


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