Mary Berry Cauliflower Cheese Soup

This creamy Cauliflower Cheese Soup by Mary Berry is a deliciously quick and easy meal that’s perfect for chilly days. Packed with nutritious ingredients, it’s a warm hug in a bowl. You can easily adapt it with common veggies, and the cheesy croûtons add a delightful crunch to every spoonful!

Ingredients Needed

For the Soup:

• 1 large onion, finely chopped
• 1 stick celery, finely chopped
• 1 garlic clove, crushed
• 25g/1oz unsalted butter
• 1 tbsp olive oil
• 500g/1lb 2oz trimmed cauliflower florets, cut into 3cm/1¼in chunks
• 1 medium-sized floury potato (e.g., Maris Piper), peeled and roughly chopped
• Pinch cayenne pepper
• 1 bay leaf
• 400ml/14fl oz full-fat milk
• 400ml/14fl oz vegetable stock (from bouillon powder)
• 100g/3½oz mature cheddar cheese, grated
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce (optional)
• Salt and freshly ground black pepper

For the Cheesy Croûtons:

• 3 x 1cm/½in thick slices of sourdough bread
• ¼ tsp garlic granules
• 2 tbsp olive oil
• 50g/1¾oz mature cheddar cheese, grated
• 1 tbsp finely snipped chives

How To Make Cauliflower Cheese Soup

1. Cook the Vegetables: In a large saucepan over low-medium heat, combine the onion, celery, garlic, butter, and olive oil. Cook gently for 7–8 minutes until tender but not colored.
2. Add Spices and Vegetables: Stir in a pinch of cayenne pepper and cook for another 30 seconds. Add the cauliflower, potato, bay leaf, milk, and vegetable stock. Season with salt and freshly ground black pepper, half cover the pan with a lid, and bring to a gentle simmer. Cook for about 30 minutes until the vegetables are tender.
3. Blend the Soup: Remove the bay leaf. Using a bar mixer or blender, purée the soup until silky smooth. Stir in the grated cheese, Dijon mustard, and Worcestershire sauce (if using). Blend again to combine and adjust seasoning as needed.
4. Prepare the Cheesy Croûtons: Preheat the oven to 180°C/160°C Fan/Gas 4 (350°F). Cut or tear the sourdough bread into rough pieces and place them on a small baking tray. Sprinkle with garlic granules and season with salt and black pepper. Drizzle with olive oil and mix well to coat. Bake for about 7 minutes or until golden brown and crisp, turning halfway through. Scatter cheese over the croûtons and return to the oven for 2 minutes to melt the cheese.
5. Serve: Ladle the soup into bowls, top with hot cheesy croûtons, sprinkle with snipped chives, and serve immediately.

Recipe Tips

• Blend Well: Make sure to blend the soup thoroughly to achieve a silky smooth consistency; this is key for a creamy texture.
• Adjust Seasoning: Taste the soup before serving and adjust the salt and pepper to enhance the flavors. A little extra seasoning can make a big difference.
• Customize the Croûtons: Feel free to add herbs or spices to the olive oil when making the croûtons for extra flavor. Garlic powder, paprika, or Italian herbs work well.
• Serve Hot: Enjoy the soup immediately after cooking for the best taste and warmth. If you need to reheat, do so gently on the stove, stirring to maintain the creamy texture.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Cauliflower Cheese Soup cool until it reaches room temperature. Then, transfer it to an airtight container and refrigerate. It will keep well in the fridge for up to 3 days.
• Freeze: If you want to freeze the soup, let it cool to room temperature, then pour it into a freezer-safe container. The soup can be frozen for up to 3 months. Thaw the soup in the fridge overnight before gently reheating.
• Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for about 5–7 minutes, or until the soup is hot.

Nutrition Facts

Serving Size: 1 bowl (301g)

• Calories: 270
• Total Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 26mg
• Sodium: 1320mg
• Total Carbohydrate: 25g
• Dietary Fiber: 1g
• Sugars: 15g
• Protein: 10g

Try More Mary Berry Recipes:

• Mary Berry Plum Chutney
• Mary Berry Eccles Cakes
• Mary Berry Buttermilk Cake
• Mary Berry Chicken Supreme Recipe