Cauliflower Cheese Soup Recipe

You will love this roasted cauliflower recipe! Roasting cauliflower brings out the flavour and takes it to another level.

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*Post updated September 2022

When the weather's cold, there's nothing quite like a comforting bowl of steaming hot and creamy soup.

Once the cauliflower has roasted this soup can be made in a saucepan and then blended with a stick blender.

I prefer to use my Power Blender since there's no messing about with extra pots and gadgets, which means there's less to wash up!

If you've never roasted cauliflower before why haven't you?

Roasting cauliflower gives it a delicious sweetness that tastes so good you'll wonder why you didn't try it before.

The roasting pan I used is a ScanPan which in my opinion is absolutely the best.

The Froothie Optimum 9200 Power Blender even heats the soup too; so the whole thing from start to finish can be made using the blender alone.

Running at high speed the blades rotate at 44,000 rpm which creates friction heat and the Optimum 9200 will raise the contents of the jug by 4 degrees every 30 seconds.

To make hot soup, it has to be running for approximately 5 to 6 minutes depending on the number of vegetables in the jug.

Check out my power blender review - it really is a seriously impressive piece of kit and the build quality is second to none.

All of the Optimum power blenders in the range can, of course, shred cheese; I just happened to have some already grated so I used that.

Can I make this soup without a blender?

Yes, you can! If you haven't got a blender you can just cook this in a large saucepan on the stovetop and once cooked, blend with a stick blender.

Ingredients in this recipe

• 500g of cauliflower florets

• 1 onion-quartered

• vegetable oil

• 1 x Knorr chicken stock cube; vegetable if you are vegetarian

• 200ml milk

• 250ml water

• 125g Cheddar cheese - grated plus a little bit more to serve

• freshly snipped chives - optional

• Pinch of sea salt and white pepper to season

You can make a more healthy soup simply by using reduced-fat cheese and semi-skimmed milk.

How to make cauliflower cheese soup

Preheat your oven to 180°C / 350°F or Gas 4

Put the cauliflower and onion into a roasting dish and drizzle with a little oil.  Cook on the middle shelf for around 45 minutes - turning halfway.

Remove from the oven and put the cooked cauliflower and onion into a power blender along with the stock cube, milk and water.

Add the cheese and blend.

Blend on medium for a minute or two then blend on high for about 6 minutes at which point it should be piping hot.

Check out the steam - from friction alone!

Season to taste and top with a little more cheese and a few snipped chives before serving.

In my opinion, the Froothie Optimum 9200 Power Blender really is the best blender you'll ever use and the last blender you'll ever need.

Once you try it, you'll wish you'd had it all your life. The 6-blade assembly creates a vortex that will suck your ingredients down and make blending a breeze.

Oh, and it's also super easy to clean and maintain by simply blending water and a little washing-up liquid in the jug at high speed.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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English

Yield: 4

Author: Jan Bennett

Cauliflower Cheese Soup

A steaming bowl of cauliflower cheese Soup is perfect for sold winter days.

Prep time: 5 MinCook time: 50 MinTotal time: 55 Min

Ingredients

• 500g of cauliflower florets
• 1 onion - quartered
• vegetable oil
• 1 x Knorr chicken stock cube - vegetable if you are vegetarian
• 200ml milk
• 250ml water
• 125g Cheddar cheese - grated plus a little bit more to serve
• freshly snipped chives - optional
• pinch of sea salt and white pepper to season

Instructions

Preheat your oven to 180°C / 350°F or Gas 4

1. Put the cauliflower and onion into a roasting dish and drizzle with a little oil. Cook on the middle shelf for around 45 minutes - turning halfway.
2. Remove from the oven.
3. Put the cooked cauliflower and onion into a power blender along with the stock cube, milk, water and cheese.
4. Blend on medium for a minute or two and then blend on high for about 6 minutes at which point it should be piping hot.
5. Season to taste and top with a little more cheese and a few snipped chives before serving.

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