Cauliflower cheese soup
Chef DefneKitchen Studio chef · October 17, 2026A cauliflower, potato and onion soup made creamy with milk and finished with diced mature cheddar.
Calories are an AI estimate, for information only.
Ingredients · 7
6 servingsTap what you already have; add the rest to your list in the app with one tap.
- ButterA knob
- Large onionFinely chopped1
- Cauliflower (about 900 g)Cut into florets1
- PotatoPeeled, cut into chunks1
- Vegetable stock (a cube is fine)700 ml
- Milk400 ml
- Mature cheddarDiced100 g
Method · 4 steps
- 1
Melt the butter in a big pot, add the onion and cook for about 5 minutes, stirring often, until soft.
- 2
Put in the cauliflower with the potato, stock and milk, and season. Bring to the boil, then turn down and simmer for about 30 minutes, until the cauliflower is tender and the potato is nearly falling apart.
- 3
Blend in a food processor, or mash with a potato masher, to a thick, creamy soup. Add a little extra milk to loosen it if serving in mugs.
- 4
The soup can be made 2 days ahead, cooled, covered and chilled, or frozen for 1 month. When ready, reheat the soup and ladle it into mugs or bowls, then top with the cheese pieces and stir them in as you eat.
