Cauliflower cheese soup

Cauliflower cheese soup

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(146 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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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!
20th Aug, 2013
This is one of the favorite soups in our family! Although, I use light cheddar cheese and semi-skimmed milk. Yet everyone loves it!
16th Aug, 2013
Found this abit bland. Had lots of cauliflower to use up from garden so made twice and second time added extra curry paste which helped.
11th Jun, 2013
Nice soup, added mustard seeds and nutmeg and half the cheese, my bf loved it, I liked it, think more cheese than I used plus a cheese that was stronger, perhaps a blue cheese would enhance the soup, for my palette anyway :)
10th Jun, 2013
Another 5 * from Good Food!! Delicious, simple soup. Had it for an evening meal one night, and reheated the leftovers for lunch the following day. Grated the cheese in, rather than cubed. We all loved it - including my slightly dubious 15 year old.
20th Apr, 2013
Yummy- and so simple! Added grated cheese to soup before blitzing.
13th Apr, 2013
A family thumbs up! I added half an orange pepper as it needed using and grated half of the cheese and melted it into the soup as others have suggested. The other half I added at end as recipe. Will def make again!


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