This Cheesy Cauliflower Soup is incredibly comforting, cosy and satisfying. It's perfect for when you need something to warm you up from the inside out. Best of all, it's quick and easy to make, taking just 30 minutes from start to finish.
If you love creamy soup recipes, this Creamy Cauliflower Soup is perfect. It's made with lightly cooked cauliflower blended with vegetable stock, sauteed garlic, cream, parmesan cheese, and grated cheddar cheese for the topping, which melts in the mouth. Serve with some crusty bread, and it's heaven in a bowl.
If you love fuss-free soup recipes, check out our Broccoli and Stilton Soup, Spiced Carrot and Lentil Soup, and Creamy White Bean and Tomato Soup, all made from store cupboard ingredients.
Jump to:
Why You'll Love This Recipe
- Perfect for those chilly evenings.
- Made with only 7 ingredients.
- Incredibly quick and easy.
Recipe Ingredients
Note: The full ingredients and quantities are shown in the recipe card below.
- Unsalted butter - unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different brands of butter can vary a lot.
- Cauliflower - use a large cauliflower (about 900g/2lb), leaves trimmed and cut into florets.
- Cream - adds an extra layer of luxury. You can use either full-fat or light cream. Ensure that it's suitable for cooking.
- Parmesan cheese - grated.
- Vegetable stock - either homemade or from a stock cube or carton. You can also use chicken stock.
- Cheddar cheese - a good quality strong and bitey cheddar works well in this recipe.
How to Make Cheesy Cauliflower Soup
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Saute the finely sliced garlic in the butter over medium heat for 2-3 minutes. Keep an eye on it, as it can burn quickly.
- Boil the cauliflower for 8-10 minutes until tender. Drain and discard the water.
- Allow the cauliflower to cool, then transfer it to a blender and add the stock and garlic.
- Blend until smooth. If you have a small blender, you may have to do this in batches.
- Pour the cauliflower mixture into a large pot/pan, then add the parmesan cheese and cream.
- Heat the soup, stirring well, until smooth and creamy. Ladle into bowls and add the grated cheddar as a topping.
Serving Suggestions
We love this soup with just a scattering of grated cheddar, but it would also taste lovely with some grilled bacon on top. Serve with some crusty bread or a grilled cheese sandwich for a complete meal.
Common Questions
Yes, you can freeze the soup for up to a month without the addition of grated cheese on top. Let it cool down first, then transfer the soup to an airtight container. Due to the cream ingredients, the soup may split but will come together when it's reheated.
The soup will last up to 3 days in the refrigerator, stored in an airtight container.
WANT MORE DELICIOUSNESS? Subscribe to my newsletter where I send out new recipes once or twice a month.
📖 Recipe
Cheesy Cauliflower Soup
Equipment
- Blender
Ingredients
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and finely sliced
- 1 tablespoon unsalted butter
- 900 g cauliflower, (1 large cauliflower), leaves trimmed and cut into florets
- 120 mls cream, full or light cream suitable for cooking
- 50 g parmesan cheese, grated
- 500 mls vegetable stock
- 140 g sharp cheddar cheese, grated, for the topping
- salt and pepper, to taste
Instructions
- Bring a large pan of salted water to a boil. Add the cauliflower florets and cook for 8-10 minutes until they are soft, but not mushy. Drain the cauliflower and discard the water. Place aside to cool.
- Add the butter to a frying pan and heat over medium heat. Add the diced onion and sliced garlic to the pan and saute for 2-3 minutes until golden.
- Wait for the cauliflower to cool, then transfer it to a blender and add the vegetable stock and garlic. Blend until smooth and creamy. Depending on your blender's size, you may need to do this in batches.
- Transfer the cauliflower mixture to a large saucepan/pot and add the cream, parmesan, salt, and pepper. Heat over medium heat, stirring constantly.
- When piping hot, ladle the soup into bowls and top with the grated cheddar. Serve with crusty bread or a grilled sandwich.
Comments
No Comments