Cauliflower Cheese Soup Print Page

Cauliflower Cheese Soup Recipe

In a deep pot over medium heat, add the oil.
Once the oil is hot, add the onion, garlic, and cook until the onion is translucent. Roughly 5 minutes.
Next, add the mustard, cauliflower, and chicken stock. Bring to a boil and simmer for 20 minutes or until the cauliflower is tender.
Puree the soup using a food processor or stick blender.
Once smooth, stir in the cheese.
Once the cheese has melted, stir in the cream.
Bring to a simmer while continually stirring.
Season to taste with salt and pepper.
Serve & Enjoy.

Feel free to use your preferred type of stock or broth. I like to use chicken stock as it matches the flavors of the cauliflower better.
You can make this soup chunky by simply reducing the amount you blend the soup. I recommend blending it slightly as it helps thicken the liquid.
Fresh or frozen cauliflower will work fine in this recipe. I made use of frozen as fresh was not available at our local supermarket.
After you add the cheese, you will need to continually stir the soup so that the soup doesn't burn on the bottom of the pot.
If you like your soup extra thick, then reduce the amount of cream by half. You can always add more if it is too thick.
Heavy cream is also known as thickened cream in Australia or whipping cream in the UK.

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