Creamy Cauliflower Soup Recipe

5 from 1 vote

Creamy Cauliflower soup - 7 ingredients and 25 minutes to the best cauliflower soup you'll ever eat.

Prep Time5

Cook Time20

Total Time25

Course: Lunch

Cuisine: British

Keyword: Cauliflower Recipe Ideas, Homemade Soup, Soup Ideas

Servings: servings

1 tbsp olive oil
2 large onions peeled and chopped
3 regular heads of cauliflower (roughly 1.6kg in total) outer leaves discard, chopped into small florets
1200 ml (5 cups) hot vegetable or chicken stock either homemade or use 3-4 stock cubes with water, use bouillon for gluten-free
¾ tsp garlic salt
250 g (8.8 oz) mature/strong cheddar cheese plus some extra to sprinkle on top
180 ml (2/3 cup) double/heavy cream
salt and pepper to taste

Heat the olive oil in a large pan, and fry the onion gently for 4-5 minutes until it starts to go translucent. Add in the cauliflower, stock, and garlic salt. Bring to the boil and simmer for 15 minutes.
1 tbsp olive oil, 2 large onions, 3 regular heads of cauliflower (roughly 1.6kg in total), 1200 ml (5 cups) hot vegetable or chicken stock, 3/4 tsp garlic salt
After 15 minutes, take off the heat and whizz using a hand blender. Put back on the heat, add in the cheese and cream and stir until the cheese has melted. Season with salt and pepper.
250 g (8.8 oz) mature/strong cheddar cheese, 180 ml (2/3 cup) double/heavy cream, salt and pepper
Serve with a sprinkling of cheese, black pepper, and a few chives if you wish.
black pepper, chives

You can scale down this recipe sticking to the same ratios.

Yes - this soup is already gluten-free - presuming you use gluten-free stock.

Yes, you can make ahead, cool quickly, cover and refrigerate for 2-3 days. Reheat in a pan, stirring regularly, until piping hot.

Yes. Cool quickly, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan, stirring regularly, until piping hot.

Nutritional information is per serving.

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