Cauliflower Cheese Soup Recipe

Cauliflower Cheese Soup
  • Prep time: 10 Minutes
  • Cook time: 30 Minutes
  • Total time: 40 Minutes
  • Serves: 6


  • 1 Tbsp vegetable oil
  • 1 onion, chopped,
  • 2 tsp garlic, crushed
  • 2 tsp Dijon mustard
  • 1 kg (2.2 lb) cauliflower florets
  • 1.25 l (1.3 qt) chicken stock
  • 500 g (1.1 lb) cheddar cheese, shredded
  • 250 ml (8.5 fl oz) heavy cream


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

Recipe Tips

  • 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.

Did you make this recipe?

We want to see! Tag @cookingperfected on Instagram or use the hashtag #cookingperfected so we can find you!