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Cauliflower cheese soup

Name: Cheesy cauliflower soup recipe
Yield: 4
Ingredients: 50.00 ml extra virgin olive oil, plus extra, to drizzle; 60g salted butter, chopped, plus extra 125g chopped, cold; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 1kg head cauliflower, trimmed, stem and florets coarsely chopped; 1l mixed vegetables; 250ml milk; 250ml cream; 80g cheddar cheese; 1 tsp freshly grated nutmeg, or to taste; 12 slices baguette, sliced on the diagonal; 50g finely grated Gruyere; 20.00 ml finely chopped chives, plus extra, to serve

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by Dominic Smith

May 26, 2025

Looking for a comforting dinner that's ready in under an hour? This creamy cauliflower cheese soup nails the brief. This easy dinner is simple to make requiring only a handful of pantry ingredients and basic veg, which makes for a great weeknight dinner option.

2 1/2 tbs extra virgin olive oil, plus extra, to drizzle
60g salted butter, chopped, plus extra 125g chopped, cold
1 onion, finely chopped
3 garlic cloves, finely chopped
1kg head cauliflower, trimmed, stem and florets coarsely chopped
4 cups (1L) vegetable or chicken stock
1 cup (250ml) milk
1 cup (250ml) pure (thin) cream
2/3 cup (80g) finely grated mild cheddar
1 tsp freshly grated nutmeg, or to taste

Cheesy toasts

12 slices baguette, sliced on the diagonal
50g finely grated Gruyere
1 tbs finely chopped chives, plus extra, to serve

Method

1.

Heat oil and butter in a large saucepan over high heat. Cook onion and garlic, stirring occasionally, for 4-5 minutes, until softened. Add cauliflower and stir to coat in oil.
2.

Add stock, milk and cream and bring to the boil. Reduce heat to very low and cook, stirring occasionally, for 35-40 minutes, until cauliflower is very soft. Stir in cheddar and nutmeg, season and remove from heat.
3.

Meanwhile, for cheesy toasts, preheat oven grill to high. Place baguette on a baking tray, drizzle with extra oil, top with Gruyere and chives, season and grill on top shelf for 5-6 minutes, until lightly golden.
4.

Transfer soup to a heatproof blender, in batches if necessary, with extra butter. With steam cap on, blend until smooth. Season.
5.

Divide soup among bowls. Top with extra oil and chives. Serve with cheesy toasts.