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Home » Soup » Cauliflower Cheese Soup

January 3, 2013 By Janice Pattie 13 Comments

Cauliflower Cheese Soup

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Cauliflower Cheese Soup has all the delicious flavours of that favourite side dish, cauliflower in cheese sauce, combined together in a rich, warming, and creamy soup.

Bowl of Cauliflower Cheese Soup with croutons and spoon

I love making new recipes with leftovers. It is so satisfying to create a whole new meal from something that wasn’t finished the day before.

This Cauliflower Cheese Soup is a particularly successful leftovers recipe, in fact, it’s worth making extra cauliflower cheese just to have enough to make the soup.

Fresh uncooked cauliflower

What is Cauliflower?

Cauliflower has made a bit of a come back in popularity. It’s a really versatile vegetable that is a cruciferous vegetable. Cruciferous vegetables are members of the mustard family and include broccoli, cauliflower, cabbage, kale, pak choy, rocket, Brussels sprouts, watercress and radishes.

Is Cauliflower good for you?

Cauliflower contains an impressive list of vitamins, minerals, antioxidants and other nutrients. It is rich in vitamins C, K and B, and it’s also a good source of mngamense, magnesium, potassium, iron and fibre. It’s a powerful antioxidant and even contains some protein and omega 3 fatty acids.

How do I choose a good cauliflower?

Choose a firm cauliflower with compact creamy white florets; the leaves should be crisp and green with no signs of yellowing. Turn it over and check the stem which should be firm.

Piece of cheddar cheese

What kind of cheese should I use?

I use mature cheddar cheese because it has a good flavour and melts well into the sauce. Either red or white cheddar is fine the taste will be the same but a red cheddar will give you a slightly different colour of soup.

Other cheese you can use either alone or in combination are:

  • Gruyere
  • Emmental
  • Fontina
  • Asiago
  • Parmesan
Tub of colman's mustard powder

What is mustard powder?

Mustard powder is also called powdered mustard, ground mustard or mustard flour. It is made by grinding mustard seeds and then sifting the seed coat out to leave a fine powder behind. I use Colman’s English Mustard Powder.

Can I use another mustard?

If you don’t have mustard powder, use ready-made mustard. Dijon Mustard is very good in a cheese sauce and wholegrain mustard gives a nice texture as well as flavour. Because these mustards are already made up, use 1 tsp rather than 1/2 tsp of the powder.

Do I have to add mustard to cheese sauce?

Mustard has an interesting effect on a cheese sauce, it makes it taste more cheesey. In fact, you really don’t taste this small amount of mustard but it does add to the flavour. If you don’t use mustard then I recommend that you add an additional 25g of grated cheese to your sauce.

Cauliflower Cheese close up

How do I make Cauliflower Cheese?

Cauliflower Cheese is really quite simple to make. I have included instructions for making this delicious side dish in the recipe card.

I make a simple cornflour (cornstarch) based sauce for this recipe. My Mum taught me how to make this before I left home and it is the same recipe that I use for the base of my popular Low Calorie Fish Pie .

If you would like to make the more traditional bechamel sauce with flour, butter, and milk then follow the excellent step-by-step Cheese Sauce recipe from Jamie Oliver.

Bowl of Cauliflower cheese soup and bowl of croutons

How to make Cauliflower Cheese Soup

It’s very simple to make this soup with leftover cauliflower in cheese sauce. Just follow the steps for a wonderful creamy warming bowl of soup.

All quantities and full instructions can be found in the recipe card at the bottom of the page

  • clelery, onion and stock for Cauliflower Cheese Soup
  • Dish of leftover Cauliflower Cheese with spoon

Ingredients for Cauliflower Cheese Soup

  • cauliflower cheese
  • onion
  • celery
  • vegetable oil
  • vegetable stock
  • milk
  • salt & pepper
  • parsley
  • croutons (optional)
celery, onion and stock in pan for Cauliflower Cheese soup

Make the soup base

  • Heat the oil.
  • Saute the chopped onions and celery.
  • Add the stock and simmer until the celery is soft.
Adding Cauliflower Cheese to base stock for soup

Add the Cauliflower Cheese

Put the leftover cauliflower cheese into the pan and simmer for 10 minutes.

Pan of Cauliflower Cheese soup with ladle

Cauliflower Cheese soup ready for blending

Take the pan off the heat and leave to cool for 15-20 minutes. It is now ready for blending.

Cauliflower cheese soup in blender

Blend the soup

Puree the soup with a stick blender or in a liquidiser/blender. Add some milk if the soup seems too thick. Season to taste.

Close up of soup with croutons

How do I serve Cauliflower Cheese Soup?

Serve with crusty bread or, for a special occasion, make crunchy bread croutons to sprinkle over the soup. Add some chopped parsley mixed with a little grated lemon zest for a fresh and tasty topping.

More Leftovers Recipes from Farmersgirl Kitchen

Slice cut out of Cheese, Bacon & Turkey Quiche

Cheese and Turkey Tart combines a crisp cheese pastry case with a rich creamy filling using cooked turkey, bacon, and soft French Brie cheese. 

Comforting Leftover Turkey and Leek Pasta Bake

Leftover Turkey and Leek Pasta Bake is a great way to use the leftover turkey, chicken, or even ham from a celebratory meal.

Plate of Salad with Coronation Turkey

Coronation Turkey quickly transforms your leftover turkey into a classic to serve with salads and in sandwiches.  An easy recipe and an excellent way to use your Thanksgiving or Christmas leftovers.

More Cauliflower Recipes

  • Mexican Spiced Cauliflower Quinoa Meatballs
  • Cauliflower Crust Pizza
  • Baked Spinach Cauliflower Pakoras
Cauliflower Cheese Soup in bowl with croutons

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Bowl of Cauliflower Cheese Soup

Cauliflower Cheese Soup

Janice Pattie
A smooth and creamy soup with all the delicious flavours of Cauliflower in Cheese sauce in Perfect to make with leftovers.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
To make the cauliflower cheese 20 mins
Total Time 55 mins
Course Soup
Cuisine British
Servings 4
Calories 260 kcal

Ingredients
 

To make the Cauliflower Cheese

  • 1 medium cauliflower cut into florets
  • 2 tbsp  cornflour cornstarch
  • 1/2 tsp english mustard powder
  • 500 ml  semi-skimmed milk
  • 100 g cheddar cheese grated

For the soup

  • 500 ml Cauliflower in Cheese Sauce as per recipe
  • 1 medium onion finely chopped
  • 2 celery stalks finely chopped
  • 1 tsp vegetable oil
  • 500 ml vegetable stock
  • 100 ml milk
  • salt and freshly ground pepper
  • 30 grams flat-leaved parsley finely chopped

Instructions
 

To make the Cauliflower Cheese

  • Heat a pan of water until boiling. Add the cauliflower florets and cook for 5-6 minutes until they are just tender.
  • Drain and place in a buttered ovenproof dish.
  • Make the sauce by mixing some of the cold milk with the cornflour to make a thick paste, then heat the milk to just below boiling point, about 3 minutes in the microwave or heat in a pan on the stove.
  • Pour the hot milk into the cornflour paste and mustard and stir until thoroughly mixed, then heat for 1 more minute in the microwave until thickened.
  • Season the sauce with salt & pepper to taste and pour over the cauliflower.

To make the soup

  • Heat the sunflower oil in a large pan, add the chopped onions and celery and cook on a medium heat until the onion is soft and transparent and the celery has started to soften.
  • Add the stock and simmer gently for 10 minutes until the celery is soft.
  • Add the cauliflower in cheese sauce and cook for a further 10 minutes.
  • Take the pan off the heat and leave to cool for about 20 minutes.
  • Puree the soup with a stick blender or in a liquidiser/blender, adding some milk if the mixture becomes too thick.
  • Season to taste and garnish with parsley.

Notes

Make double the quantity of Cauliflower Cheese. Put half into a buttered ovenproof dish and bake at 180C for 20-30 minutes until the sauce is bubbling and the top is golden.  Serve on its own with crusty bread for lunch or supper, or serve a side dish with roasts and stews. 
 

Nutrition

Calories: 260kcalCarbohydrates: 23gProtein: 15gFat: 13gSaturated Fat: 8gCholesterol: 39mgSodium: 781mgPotassium: 744mgFiber: 4gSugar: 13gVitamin A: 1317IUVitamin C: 82mgCalcium: 411mgIron: 1mg
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Filed Under: Autumn, Festive Recipes, Soup, Vegetarian, Winter Tagged With: cheese, leftovers, Soup

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Reader Interactions

Comments

  1. Susan heavenonaplate says

    January 3, 2013 at 2:09 pm

    Very, very nice…and a great soup idea too. I am ashamed of the inside of my fridge its embarrassing there is so much stuff in there and like you I am not wasting anything…off to bake a quiche. x

    Reply
  2. belleau kitchen says

    January 3, 2013 at 3:42 pm

    beautiful soup!… new camera for christmas? AMAZING photo!!!!… love the recipe and a great way to use up all the bits and bobs! x

    Reply
  3. Janice Pattie says

    January 3, 2013 at 8:08 pm

    Sue – Good to hear I'm not alone!
    Dom – Thank you, I'm thrilled with your comment on the photo. Not a new camera but Lightroom software to process images and 'From Plate to Pixel' for food photography tips!

    Reply
  4. Debs Dust Bunny says

    January 3, 2013 at 8:31 pm

    Looks delicious and guilt free!

    Reply
  5. Glenda Gee says

    January 4, 2013 at 3:48 pm

    Great idea. I think I will make that this week.

    Reply
  6. Karen S Booth says

    January 5, 2013 at 7:48 pm

    BEAUTIFUL photo, as Dom said and also a DELECTABLE soup too! Karen

    Reply
  7. Christian Halfmann says

    January 6, 2013 at 5:58 am

    Lovely soup and, yes, the photo is looking great!

    Reply
  8. Camilla @fabfood4all says

    January 9, 2013 at 1:50 pm

    Love the flavours in this soup, what a fabulous entry into Credit Crunch Munch!

    Reply
  9. Carole says

    April 5, 2013 at 3:31 am

    Janice – I'm a leftover queen too! Thanks for linking up with Food on Friday. Cheers

    Reply
  10. Steve T says

    June 28, 2017 at 2:26 am

    Looks great – have some leftover Cauliflower Cheese so may make this as I have some celery and might add a leek to it as well. We have the same Denby Boston plates as well 😉

    Reply
    • Janice Pattie says

      June 29, 2017 at 7:35 pm

      Great, celery would be a good addition.

      Reply
  11. Lesley says

    January 1, 2021 at 12:16 pm

    What a delicious bowl of soup and a fantastic use of leftover cauliflower cheese – I actually made extra just so I could try this soup. A great idea and a soup I will make again and again!

    Reply
    • Janice Pattie says

      January 1, 2021 at 1:15 pm

      Thank you so much, Lesley. I’m so glad you enjoyed it ☺️

      Reply

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Janice Pattie - Farmersgirl Kitchen

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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