Cauliflower Cheese Soup
Smooth, creamy and comforting with a perfect balance of cauliflower and cheese. Top with optional homemade croutons!
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
Calories: 230kcal | Carbohydrates: 24g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 730mg | Potassium: 602mg | Fiber: 3g | Sugar: 8g | Vitamin A: 614IU | Vitamin C: 55mg | Calcium: 240mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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