Go Back
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
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


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.


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. 


Calories: 260kcalCarbohydrates: 23gProtein: 15gFat: 13gSaturated Fat: 8gCholesterol: 39mgSodium: 781mgPotassium: 744mgFiber: 4gSugar: 13gVitamin A: 1317IUVitamin C: 82mgCalcium: 411mgIron: 1mg
Don't Miss My Latest RecipesCLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE 'How To Adapt Recipes For Your Slow Cooker’ printable!