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 a creamy soup recipe, then this Cheesy 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 a quick soup recipe, check out our Creamy White Bean & Tomato Soup made from store cupboard ingredients.
Why We Love This Recipe
- Perfect for those chilly evenings.
- Made with only 7 ingredients.
- Incredibly quick and easy.
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 - this adds an extra layer of luxury. You can use either full fat cream 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.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Step 1. 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.
Step 2. Boil the cauliflower for 8-10 minutes until tender. Drain and discard the water.
Steps 3-4. Allow the cauliflower to cool, transfer to a blender and add the stock and garlic. Blend until smooth. You may have to do this in batches if you have a small blender.
Step 5. Pour the cauliflower mixture into a large pot/pan, then add the parmesan cheese and cream.
Step 6. Heat the soup stirring well, until smooth and creamy. Ladle into bowls and add the grated cheddar as a topping.
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.
FAQs & Expert Tips
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.
Cheesy Cauliflower Soup
- small frying pan
- large pot/saucepan
- 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
- 25 g parmesan cheese, grated
- 620 mls vegetable stock, or chicken stock
- 140 g cheddar cheese, grated, for the topping
- salt and pepper, to taste
- Bring a large pan of salted water to a boil. Add the cauliflower florets and cook for 8-10 minutes until they are tender and cooked (not mushy). Drain the cauliflower and discard the water. Place aside to cool.
- Whilst the cauliflower is boiling, peel and finely slice the garlic. Add the butter to a small frying pan and heat over medium heat. Add the garlic to the pan and saute for 2-3 minutes until the garlic is 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 and salt and pepper. Heat up over medium heat, stirring constantly.
- When piping hot, ladle the soup into bowls and top with some grated cheddar. Serve with crusty bread or a grilled sandwich.
StorageThe soup will last up to 3 days in the refrigerator, stored in an airtight container. Add the grated cheddar just before serving.
To FreezeYou can freeze the soup for up to a month (minus the grated cheddar). 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.
Nutrition: The nutrition information is a rough estimate calculated with an online nutrition calculator.