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–+ servings
Two portions of cauliflower cheese soup in blue enamel mugs with a plate of chilli cheese scones on the side.
5 from 1 vote

Cauliflower Cheese Soup

By: Deborah
Creamy cauliflower cheese soup with rich cheddar flavour and a velvety texture. An easy, comforting homemade soup perfect for lunch or light dinners. 
PREP: 15 minutes
COOK: 35 minutes
TOTAL: 50 minutes
Servings: 6 people
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Equipment

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

Calories: 208kcal | Carbohydrates: 21g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 674mg | Potassium: 746mg | Fiber: 4g | Sugar: 9g | Vitamin A: 570IU | Vitamin C: 82mg | Calcium: 242mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS budget friendly meals, cauliflower cheese soup, cauliflower soup recipe, cheesy cauliflower soup, comfort food soups, creamy cauliflower soup, easy lunch ideas, homemade soup recipes, vegetarian soup recipes UK
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