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4.67 from 3 votes

Creamy cauliflower cheese soup

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Soup
Servings: 2
Author: Becca Heyes


  • 1/2 tbsp oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1/2 medium head cauliflower, cut into chunks
  • 1 medium potato, diced fairly small
  • 500 ml vegetable stock (~ 2 cups)
  • 250 ml water (~ 1 cup)
  • 1/4 tsp dried parsley
  • Black pepper
  • 100 g cheddar cheese, grated (~ 1 cup grated)
  • Homemade croutons and fresh parsley, to serve (optional)


  • Heat the oil in a large saucepan, and add the onion and garlic. Cook over a medium-low heat for 5 minutes, until soft.
  • Add the chopped cauliflower and diced potato, along with the vegetable stock, water, dried parsley, and plenty of black pepper. Bring to a simmer, and cook for around 15-20 minutes, until the vegetables are very soft.
  • Turn the heat down low, and use an immersion blender to blend the soup until smooth.
  • Add the grated cheddar (save a little back for garnish, if you like), and mix until the cheese has melted. Serve warm, topped with any remaining cheese, and some homemade croutons and fresh parsley if desired.