I've adapted this cauliflower cheese recipe slightly from one I found on the BBC Good Food website.
Cauliflower cheese, or cauliflower and broccoli cheese is one of my favourite sides, especially with a roast dinner...so it's about time I added a recipe for cauliflower cheese soup to go along with another favourite - broccoli and stilton soup!
Cauliflower and cheese...a perfect combination and this soup is smooth, creamy, comforting, warming and has the perfect balance of cauliflower and cheese. Add the crispy homemade croutons if you fancy...they're sooooo good!
Tips
- Make ahead - you can make this soup 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 and top with the croutons (if using).
- This cauliflower cheese soup recipe is easily adapted if you're cooking for less or more people.
Featured comment
"A really nice soup, easy to make. We added some greens and a bit more cheese."
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How to make this Cauliflower Cheese Soup
Ingredients
- a knob of butter
- a large onion (about 150g), finely chopped
- 1 large cauliflower (about 900g), leaves trimmed and cut into florets
- 1 medium potato (about 220g), peeled and cut into chunks
- 700ml vegetable stock (using 2 cubes or pots)
- 400ml milk (I use semi-skimmed)
- salt and freshly ground black pepper
- 100g extra mature cheddar, grated
For the croutons (optional):
- 1 slice thick bloomer bread, cut or torn into large chunks
- extra virgin olive oil, to drizzle
- salt and freshly ground black pepper
Instructions
- If making the croutons, heat the oven to 220C/200 fan.
- Heat the butter in a large saucepan or casserole. Tip in the onion and cook until softened, about 5 minutes, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat, cover with a lid and leave to simmer for about 30 minutes until the cauliflower is soft and the potato almost collapsing.
- Meanwhile, place the chunks of bread onto a baking tray, drizzle with some extra virgin olive oil, season with salt and freshly ground black pepper. Toss to coat and then spread out in a single layer. Cook in the oven for 8 minutes then set aside for garnishing the soup.
- When the soup is ready, put it in a food processor or use a stick blender in the pan and blend until you get a smooth creamy, thick soup. Add the grated cheese and stir until it's melted. Top up with more milk to thin a little if serving in mugs, and top with the croutons (if using).
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Cauliflower Cheese Soup
Equipment
Ingredients
- a knob of butter
- 1 large onion (about 150g), finely chopped
- 1 large cauliflower (about 900g), leaves trimmed and cut into florets
- 1 medium potato (about 220g), peeled and cut into chunks
- 700 ml (3 cups) vegetable stock (using 2 cubes or pots)
- 400 ml (1 ¾ cups) milk (I use semi-skimmed)
- salt and freshly ground black pepper
- 100 g (3.5 oz) extra mature cheddar grated
For the croutons (optional):
- 1 slice thick bloomer bread cut or torn into large chunks
- extra virgin olive oil to drizzle
- salt and freshly ground black pepper
Instructions
- If making the croutons, heat the oven to 220C/200 fan.
- Heat the butter in a large saucepan or casserole. Tip in the onion and cook until softened, about 5 minutes, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat, cover with a lid and leave to simmer for about 30 minutes until the cauliflower is soft and the potato almost collapsing.
- Meanwhile, place the chunks of bread onto a baking tray, drizzle with some extra virgin olive oil, season with salt and freshly ground black pepper. Toss to coat and then spread out in a single layer. Cook in the oven for 8 minutes then set aside for garnishing the soup.
- When the soup is ready, put it in a food processor or use a stick blender in the pan and blend until you get a smooth creamy, thick soup. Add the grated cheese and stir until it's melted. Top up with more milk to thin a little if serving in mugs, and top with the croutons (if using).
Notes
- Make ahead - you can make this soup 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 and top with the croutons (if using).
- This cauliflower cheese soup recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Graeme Jack says
A really nice soup, easy to make. We added some greens and a bit more cheese.
Deborah says
Thanks for your comment Graeme - I'm glad you enjoyed the soup and found it easy to make! Thanks also for letting me know about your additions...i'll maybe try those the next time I make it!!