Cauliflower cheese is a family favourite for good reason — and this cauliflower cheese soup takes all that comforting flavour and turns it into a warming bowlful that’s perfect for chilly evenings. It’s creamy, cheesy, and simple enough to make on a busy weeknight, yet special enough to serve when you have people over.
This recipe is adapted from Nigel Slater’s Tender: Vol. I, A Cook and His Vegetable Patch. A grain mustard and Gruyère combination gives it real depth, while a swirl of crème fraîche keeps it silky. Serve it with crusty bread or, for something a little different, try Nigel Slater’s trick of floating cheese-topped rye bread triangles on top just before serving.
Serves: 4 to 6
Prep + cook time: About 40 minutes
Ingredients
- 30g butter
- 1 onion, roughly chopped
- 2 cloves garlic, crushed
- 1 head of cauliflower, broken into florets
- 840ml water
- 2 bay leaves
- Sea salt and freshly ground black pepper
- 200ml crème fraîche or sour cream
- 1 heaped tablespoon grain mustard
- 100g coarsely grated Gruyère or a strong, mature Cheddar
- Finely chopped fresh chives, to garnish (optional)
Method
1. Melt the butter in a large pot. Add the onion and garlic and fry over a low heat for about 10 minutes, until soft — don’t let them colour.
2. Meanwhile, in a separate pot, boil the cauliflower in the water for 8 to 10 minutes, until tender.
3. Add the bay leaves to the onion and garlic, then add the cauliflower along with its cooking water.
4. Bring to the boil and season with salt and pepper.
5. Cover and simmer for 15 minutes, until the vegetables are very soft.
6. Remove the pan from the heat, discard the bay leaves, and let the soup cool slightly. Purée in batches in a blender, or use a hand-held immersion blender directly in the pot.
7. Pour the mixture back into the pot and stir in the crème fraîche, grain mustard and grated cheese.
8. Bring the soup slowly back to a gentle simmer, stirring just until the cheese has melted through.
9. Ladle into bowls, garnish with chopped chives if using, and serve warm.
Tips for Serving
- Pair it with a slice of quick soda bread or beer bread for dunking.
- For an extra treat, toast slices of dark rye bread, melt a little cheese on top, cut into triangles, and float them on the soup just before serving.
- Leftovers keep well in the fridge for 2–3 days — reheat gently, as boiling can cause the cheese to split.
Frequently Asked Questions
Can I freeze cauliflower cheese soup?
Cream and cheese-based soups can sometimes separate slightly after freezing and reheating. If you do freeze it, reheat gently over a low heat and stir well to help bring it back together.
Can I make this soup dairy-free?
You can swap the butter for a dairy-free alternative and use a plant-based cream and cheese, though the flavour and texture will differ from the original recipe.
What can I use instead of Gruyère?
A strong, mature Cheddar works well and is suggested in the recipe itself as an alternative. Other melting cheeses with a good depth of flavour, such as a mature red Cheddar, can also work.
Is this soup suitable for kids?
Yes — it’s a mild, creamy soup that’s popular with children who enjoy cauliflower cheese. You may want to season lightly and adjust mustard quantity to taste for younger palates.
Can I make this soup ahead of time?
Yes, you can make the soup up to the puréeing stage a day ahead and store it in the fridge. Reheat gently and stir in the crème fraîche, mustard and cheese just before serving for the best texture.
You Might Also Like
If you enjoyed this recipe, why not try our Chickpea, Sweet Potato and Chorizo Stew or our White Chicken Chilli — both easy, comforting family meals perfect for cooler days.
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