This delicious cauliflower cheese soup is easy to make, using just one pot, and a delight to eat!
I love cauliflower cheese, and this takes all of those flavours and turns them into a really comforting soup. It’s healthier than you might think too, made with no milk or cream.
I make mine with frozen cauliflower which makes it a great store cupboard recipe. It’s also fantastic for freezing – there is nothing better than knowing you have a portion of delicious homemade soup in the freezer when you’re feeling under the weather.
If you love soup, why not try these 25+ of the Best Easy Soup Recipes out!
Ingredients, Substitutions and Variations
- Olive oil – you could also use butter.
- Onion – you could add a couple of cloves of garlic, too.
- Frozen cauliflower– or switch with the same amount of fresh cauliflower, cut into florets.
- Vegetable stock – or a litre of water and a good vegetable stock cube.
- Bay leaf – use fresh if you can.
- Potato – this is used to thicken the soup. If you prefer your soup to be thinner, you can omit the potato.
- Cheddar cheese – any nice melty cheese will work.
- Smoked paprika – just a touch of smoked paprika really lifts this soup.
- Mustard – I use whole grain mustard, but you could use Dijon or English. Adjust the quantity depending on how much heat you like!
Top Tips
- Get ahead This soup can be made in advance. Keep in the fridge for a week (it’s perfect for lunch prep!) or in the freezer for three months. Defrost thoroughly before reheating.
- Adjusting the thickness When you have blended your soup, you can adjust the thickness. If it’s too thick, just add water until it reaches your desired consistency (be sure to check seasoning levels after you do this and add more salt if required). If it’s too thin, mix a teaspoon of cornflour with a little cold water and stir this into the soup. Bring back to a simmer, stirring all the time, and the soup will thicken.
- No blender? If you don’t have a blender, just cook the soup for a little longer until the vegetables are really soft then use a potato masher to mash up the veggies. Your soup will be a chunkier consistency, but it’ll still work.
Cauliflower Cheese Soup
Delicious, smooth cauliflower cheese soup made without milk or cream.
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Ingredients
- 1 tablespoon olive oil
- 1 onion
- 375 grams frozen cauliflower
- 1 litre vegetable stock
- 1 bay leaf
- 1 medium potato
- 75 grams grated cheddar cheese
- ½ teaspoon smoked paprika
- 2 teaspoons whole grain mustard
Instructions
- Peel and finely chop the onion. Heat the oil in a large saucepan over a medium heat. Add the onion and cook gently for 3-4 minutes until starting to soften.
- Add the cauliflower, stock and bay leaf. Roughly chop the potato (no need to peel) and add this too. Bring to a simmer, then cook for 20 minutes until the vegetables are soft.
- Remove from the heat. Take out the bay leaf and blend the soup until smooth.
- Stir in the cheese, paprika and mustard. Taste and season with salt and pepper as needed.
More delicious soup recipes:
- Celery Soup
- Simple Watercress Soup
- Roasted Squash Soup
- Curried Lentil Soup
- Potato Soup
- Chilled Beetroot Soup
- Thai Noodle Soup
- Leek and Chorizo Soup
- Carrot and Ginger Soup
- Parsnip and Chestnut Soup
- Leek and Ricotta Soup
- Red Leicester and Broccoli Soup
