A smooth cauliflower soup with a proper savoury Cheddar finish. Add the cheese off the heat to keep the texture silky.
Serves 4 | Preparation: 15 minutes | Cooking: 30 minutes | Total: 45 minutes
Ingredients
1 cauliflower (750 g prepared florets and tender stalk)
1 onion (180 g), chopped
1 potato (150 g), peeled and diced
25 g butter
800 ml vegetable stock
200 ml whole milk
120 g mature Cheddar, grated
1 tsp Dijon mustard, optional
Salt and black pepper
Method
Cut cauliflower florets into small pieces and finely slice the tender stalk, discarding tough outer parts.
Melt butter in a large saucepan and soften onion for 8–10 minutes. Add cauliflower, potato and stock.
Simmer gently for 20 minutes until very tender. Remove from the heat and blend with a stick blender, keeping the blade submerged.
Stir in milk and heat gently until piping hot. Remove from the heat, add Cheddar a handful at a time and stir until melted. Add optional mustard and season to taste. Do not boil after adding cheese.
Variations and substitutions
Use broccoli instead of cauliflower, or replace 50 g Cheddar with blue cheese for a stronger flavour. For a dairy-free alternative use 20 ml olive oil, unsweetened oat milk and a melting plant-based cheese; check seasoning after melting.
Homegrown and seasonal produce
Use tight, fresh curds and the tender stalk to reduce waste. Sound young leaves can be sliced and cooked with the florets. Frozen cauliflower works too: add from frozen and simmer until tender.
Storage and freezing
Cool in shallow containers; refrigerate within 2 hours at 5°C or below and eat within 48 hours. For best freezing results set aside the soup before adding milk and cheese and freeze for up to 3 months. Finished soup can be frozen but may become grainy. Defrost in the fridge, use within 24 hours and reheat once until piping hot, stirring gently. Add cheese off the heat.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph for serving inspiration.
