creamy cauliflower & cheddar soup

Why I’m having coffee with my cauliflower and cheddar soup? I don’t know. It’s an old photo, but I think it was the time I bought this nice cup, and I just wanted to include it cause it’s pretty. But I like the photo, reminds me our old flat and these gloomy days I was spending in this kitchen testing Scottish food 🙂

Cauliflower and cheddar soup it’s a total classic, I guess everyone has own way to make it. But if you’ve never tried to make it by yourself, you can try this recipe.

I highly recommend using a homemade stock or broth to make this soup, because it will have a lot more flavour and will be much more nutritious, than if you make it using stock cubes or granules. You can make a giant pot of stock/broth, freeze it in smaller containers and use it as a base for the soups or sauces. It’s a great idea if you like more healthy, really nutritious soups, but you don’t have time to prepare the stock each time. For this soup you can use veggie, chicken or beef stock/broth – depending of your preferences, although beef broth is more intensive and may overwhelm the flavour a bit.

creamy cauliflower & cheddar soup 

NOTE: my measuring cup is regular 250ml glass


  • about 1 kg cauliflower (fresh or frozen)
  • 1 small onion
  • about 1 l of stock/broth (veggie, chicken, beef bone)
  • 1 cup grated mature (mature is the best) cheddar
  • good slice of butter
  • good pinch of lemon pepper (or coarse pepper)
  • natural rock salt to taste
  • bit of sesame oil for decoration
  • optionally: 2-3 tbsp spreadable cheddar
  • option no 2: sprinkle with chopped and fried streaky bacon


Chop the onion, if you use fresh cauliflower rinse it divide in small pieces. In a medium size pot melt the butter and add chopped onion. Fry couple of minutes until it starts caramelizing and becomes golden-brown.

Then add your cauliflower and pour stock/broth. If you use unsalted broth or stock, add some salt in this step. If your stock/broth is already salty, wait until the end of cooking. Cover pot with lid and leave it to simmer until cauliflower will be cooked.

When cauliflower is ready blend it for a cream (be careful not to splash yourself with hot soup), and put the pot back on the heat. Add grated cheddar, lemon pepper, and bring to boil. Optionally you can add 2-3 tbsp of spreadable cheddar cheese to make the flavour even stronger.

Taste the best on the next day or at least couple hours later. But obviously you can eat it straight away, drizzled with a bit of sesame oil or sprinkled with pieces of crispy fried bacon.



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