This cauliflower cheese soup takes everything people love about classic cauliflower cheese and turns it into a comforting, warming bowl of soup.
It’s rich, savoury and deeply satisfying – but surprisingly made without any milk or cream.
Instead, the soup gets its natural creaminess from blended cauliflower and potato, with cheddar cheese stirred in at the end for that unmistakable cauliflower cheese flavour!
It’s also wonderfully simple to make. Everything cooks together in one pot, making this an ideal recipe for easy lunches, meal prep or relaxed weeknight cooking.
If you enjoy simple homemade soups, you might also like my collection of easy one pot recipes here where everything cooks together in a single pan.
Why cauliflower works so well in soup
Cauliflower is one of the best vegetables for making creamy soups.
When cooked until soft and blended, it becomes naturally smooth and velvety. That means you can create a soup that tastes rich and indulgent without needing cream.
Adding cheddar cheese at the end brings that familiar cauliflower cheese flavour, turning the soup into something deeply comforting.
The inspiration: cauliflower cheese
Cauliflower cheese is one of those classic comfort foods.
Soft cauliflower, a rich cheese sauce and a golden topping – it’s hard not to love it.
This soup captures those same flavours in a slightly lighter way. Instead of a thick cheese sauce, the cauliflower is blended with stock and potato to create a creamy base. A handful of grated cheddar melted into the soup gives the dish its signature cheesy flavour.
The result is a soup that feels comforting and indulgent, while still being relatively light.
Why this soup works so well for meal prep
This cauliflower cheese soup is perfect for making in advance.
It stores beautifully and reheats very well, which makes it ideal for lunch prep during the week.
It also freezes well, so you can make a larger batch and keep portions ready for busy days.
Ingredients and substitutions
This soup uses simple ingredients that are easy to adapt depending on what you have available.
- Olive oil – Olive oil is used to gently soften the onions. Butter works just as well if you prefer a slightly richer flavour.
- Onion – Onion provides sweetness and depth. You can also add 2 cloves of garlic if you want an extra savoury note.
- Cauliflower Frozen cauliflower works perfectly in this recipe and makes it a great store cupboard soup. Fresh cauliflower can also be used – simply cut it into small florets.
- Vegetable stock – Vegetable stock keeps the soup light and allows the cauliflower flavour to shine. Chicken stock would also work well if you don’t need the soup to be vegetarian.
- Bay leaf – A bay leaf adds subtle depth while the soup simmers.
- Potato – Potato helps give the soup its creamy texture without needing cream. If you prefer a thinner soup, you can reduce or omit the potato.
- Cheddar cheese – Cheddar brings the classic cauliflower cheese flavour. Other cheeses that work well include gruyère and comté.
- Smoked paprika – A small amount of smoked paprika adds warmth and a subtle smoky flavour.
- Mustard – Mustard helps lift the flavour of the cheese. Whole grain mustard works well, but Dijon or English mustard can also be used.
Tips for the best cauliflower cheese soup
A few small techniques will help this soup taste its best.
- Cook the vegetables until very soft. For a smooth soup, the cauliflower and potato should be completely tender before blending.
- Blend thoroughly. Blending well ensures the soup becomes silky and creamy. If using a stick blender, blend for a little longer than you think you need.
- Add the cheese after blending. Stirring the cheese in at the end allows it to melt smoothly into the soup. If the soup is too hot when the cheese is added, it can sometimes separate slightly.
Adjusting the soup texture
Everyone has a slightly different preference when it comes to soup consistency.
This recipe can easily be adjusted.
- If the soup is too thick, add a splash of water or stock.
- If it’s too thin, simmer the soup for a few extra minutes or add a small amount of cornflour mixed with cold water.
More easy one pot soup and broth recipes
If you enjoyed this soup, you might also like:
Cauliflower Cheese Soup
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.
Notes
Storage and freezing
This soup stores extremely well. Fridge:Store in an airtight container for up to 5 days. Freezer:
Freeze portions for up to 3 months. Allow the soup to cool fully before freezing. Reheat gently on the stove, adding a splash of water if needed.
