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Cauliflower Cheese Soup

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: Serves 6
  • Category: Soup
  • Cuisine: English


This Cauliflower Cheese Soup is thick and gently-flavoured with the mild taste of the cauliflower being lifted by the addition of warm spicy paprika and tangy cheese.


  • 1 medium sized cauliflower
  • Salt and pepper
  • 50 g (2 oz) butter
  • 50 g (2 oz) flour
  • 1 teaspoon ground paprika
  • 750 ml (1.5 pint) milk plus up to 350 ml (12 fl oz) to thin the soup if required
  • 100 g strong  hard cheese (eg Cheddar)


  1. Break the cauliflower into florets.  Heat a large pan of water to boiling point.  Add the florets together with a pinch of salt and simmer for approximately 7 minutes.   Drain and set the florets aside.
  2. In a separate pan, melt the butter and then add the flour and paprika.  Stir to combine and then cook for 3 minutes.    Remove from the pan from the heat and gradually stir in the milk.   Return the pan to the stove and heat gently until the sauce thickens.   
  3. Grate the cheese and add it to the sauce together with the cooked cauliflower florets.
  4. Blend the soup until smooth using a hand blender or food processor.
  5. Add up to  250 ml of milk to thin the soup to your desired consistency. 

Keywords: cauliflower, cheese