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.
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.
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.
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:
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.
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.
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
Ingredients for Cauliflower Cheese Soup
- cauliflower cheese
- vegetable oil
- vegetable stock
- salt & pepper
- croutons (optional)
Make the soup base
- Heat the oil.
- Saute the chopped onions and celery.
- Add the stock and simmer until the celery is soft.
Add the Cauliflower Cheese
Put the leftover cauliflower cheese into the pan and simmer for 10 minutes.
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.
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.
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
Cheese and Turkey Tart combines a crisp cheese pastry case with a rich creamy filling using cooked turkey, bacon, and soft French Brie cheese.
Leftover Turkey and Leek Pasta Bake is a great way to use the leftover turkey, chicken, or even ham from a celebratory meal.
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
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Cauliflower Cheese Soup
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
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.