This cauliflower cheese soup is everything you love about the classic side dish, turned into a warm, comforting bowl of goodness. Creamy, cheesy and packed with flavour, it's a simple homemade soup that's perfect for lunch or a light dinner.
The original recipe is one I've adapted slightly from the BBC Good Food website.
Cauliflower cheese, or cauliflower and broccoli cheese is one of my favourite sides, especially with a roast dinner. Another favourite is 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 3 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 3 months. When ready to serve, warm through, ladle into mugs or bowls and top with the croutons (if using).
- Optional variations:
- Cauliflower and leek soup - swap the onion for leeks.
- Spicy cauliflower cheese soup - add a finely chopped red chilli, or some chilli flakes.
- Low carb version - leave out the potato.
- Bacon topped version - garnish with chopped crispy bacon.
- 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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Frequently Asked Questions
Yes - it's naturally creamy from the cauliflower and cheese.
Yes - it freezes well for up to 3 months.
Mature or extra mature cheddar gives the best flavour.
Add potato or reduce the liquid.
Yes - use dairy-free cheese and milk alternatives.
The cheese may have been added at too high a temperature.
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How to make this Cauliflower Cheese Soup
Ingredients
- a knob of butter
- a large onion (approx. 150g), finely chopped
- 1 large cauliflower (approx. 900g), leaves removed and discarded and cut into florets
- 1 medium potato (approx. 220g), peeled and cut into chunks
- 700ml vegetable stock (made using 2 stock 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 thick slice white bread (approx. 55g), cut into 2cm to 3cm cubes
- extra virgin olive oil, to drizzle
- salt and freshly ground black pepper
Instructions
- If making the croutons, heat the oven to 220C/200 fan/gas 7.
- Melt the butter in a large saucepan or casserole pot over a medium heat. Add in the onion and cook until softened, about 5 minutes, stirring often. Then add the cauliflower florets, potato chunks, stock, milk and season with salt and freshly ground black pepper. 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, stirring occasionally.
- Meanwhile, place the cubes 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
Ingredients
- a knob of butter
- 1 large onion (approx. 150g) finely chopped
- 1 large cauliflower (approx. 900g) leaves removed and discarded and cut into florets
- 1 medium potato (approx. 220g) peeled and cut into chunks
- 700 ml (3 cups) vegetable stock (made using 2 stock 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 thick slice white bread (approx. 55g) cut into 2cm to 3cm cubes
- extra virgin olive oil to drizzle
- salt and freshly ground black pepper
Instructions
- If making the croutons, heat the oven to 220C/200 fan/gas 7.
- Melt the butter in a large saucepan or casserole pot over a medium heat. Add in the onion and cook until softened, about 5 minutes, stirring often. Then add the cauliflower florets, potato chunks, stock, milk and season with salt and freshly ground black pepper. 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, stirring occasionally.
- Meanwhile, place the cubes 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 3 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 3 months. When ready to serve, warm through, ladle into mugs or bowls and top with the croutons (if using).
- Optional variations:
- Cauliflower and leek soup - swap the onion for leeks.
- Spicy cauliflower cheese soup - add a finely chopped red chilli, or some chilli flakes.
- Low carb version - leave out the potato.
- Bacon topped version - garnish with chopped crispy bacon.
- 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!!