Mary Berry Cauliflower Cheese Soup

There’s just something about cauliflower cheese that takes me straight back to Sunday lunches at home. My mum would make a bubbling dish of it to go with the roast, and somehow, the edges always got those golden, crispy bits of cheese that we all fought over. So when I first saw a soup version of it — a Mary Berry one, no less — I was equal parts intrigued and suspicious.

But blimey, it works. It really works. It’s everything comforting about cauliflower cheese, just spoonable. Creamy, cheesy, just a little peppery on the back of the tongue. And thanks to the onion and nutmeg, it’s got enough depth that you don’t feel like you’re eating melted fondue in a mug (although… also not the worst idea).

This is a “put on your thick socks and pour a glass of wine” kind of dinner. One pot. A little stirring. Lots of cheesy reward.

Why You’ll Love It

• It’s ridiculously creamy — the kind of texture that makes you slow down and close your eyes mid-bite.
• You can make it with what’s already in your fridge — nothing too fancy here.
• Perfect for cold nights or lazy Sundays — especially with crusty bread.
• Even picky eaters love it — you’d be shocked how many “I hate cauliflower” people go in for seconds.
• Freezer-friendly — make double and future-you will be thrilled.
• It reheats beautifully — no weird textures or separation.

Ingredients

• 1 medium head cauliflower, broken into florets
• 1 medium onion, chopped
• 1 can (14½ oz) chicken broth (or veggie if you prefer)
• 1 chicken bouillon cube
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 3 cups whole milk
• 2 cups shredded cheddar cheese
• 1 tbsp dried parsley flakes
• 1 tsp salt
• ¼ tsp ground nutmeg
• ⅛ tsp each of cayenne pepper, curry powder, and white pepper
• minced fresh parsley (optional, for topping)

How to Make It

Get the veg soft and lovely:

Pop your cauliflower florets, chopped onion, chicken broth, and bouillon cube into a large pot. Bring it to a gentle simmer with the lid on, and let it bubble away until everything’s nice and tender — about 15–20 minutes. The cauliflower should be soft enough to mash with a spoon.

Start your creamy base:

While the veg is doing its thing, melt the butter in a separate saucepan over medium heat. Once it’s melted and just starting to sizzle, whisk in the flour. Keep whisking for a minute or two — this gets rid of the raw flour taste. It’ll look a bit like a thick paste.

Add the milk like you mean it:

Gradually pour in the milk while whisking constantly. You want to avoid lumps — it should turn into a smooth, creamy sauce. Bring it to a gentle boil, stirring all the while, until it thickens. It only takes a couple of minutes, so don’t wander off (I once forgot and came back to cheesy wallpaper).

Time for the good stuff:

Turn the heat to low, then stir in the cheddar a handful at a time. Let each bit melt before adding more — slow and steady makes it silky. Add all your seasonings: parsley flakes, salt, nutmeg, cayenne, curry powder, and white pepper. Give it a little taste. Add more cheese if you’re feeling cheeky.

Bring it all together:

Pour the cheese sauce into the cauliflower pot and stir to combine. Let it simmer together for 5–10 minutes so the flavours can mingle properly. If it’s too thick, splash in a bit of extra milk. If it’s too thin, let it reduce a bit longer.

Serve it piping hot:

Ladle into warm bowls, top with a bit of fresh parsley if you’ve got it. Optional but lovely: a little sprinkle of parmesan on top, or even some crunchy croutons. Serve with warm bread and try not to inhale it in one go.

Common Mistakes and How to Dodge Them

Why is my soup grainy?
You probably rushed the cheese — it needs low heat and slow stirring to melt properly. I’ve made that mistake with sharp cheddar; it curdles if you’re impatient.

Why’s it too thick or gloopy?
Could be too much flour or not enough milk. Add a splash more milk (or stock) and stir gently to loosen it up.

Help! It tastes bland.
Don’t skip the nutmeg and cayenne — they bring balance and warmth. And taste before serving — cheese varies, so you might need a pinch more salt.

Can I blend it smooth?
Absolutely! I like mine with a few soft cauliflower chunks, but go ahead and blitz it if you want a silkier texture.

Storage and Reheating

Fridge:
Cool it down and store in an airtight container. Keeps well for 3–4 days.

Freezer:
Yes, you can freeze it — but cheese soups sometimes separate a little when thawed. Just give it a good stir when reheating. Use within 2 months.

Microwave:
Heat in 1-minute bursts, stirring between each. Add a splash of milk if it’s too thick.

Stovetop:
Warm slowly over low heat, stirring often. Again, a splash of milk or water helps bring it back to life.

Frequently Asked Questions

Can I make this vegetarian?
Definitely. Use vegetable broth and double-check your cheese doesn’t contain animal rennet.

Can I swap the milk?
Whole milk gives the best texture, but semi-skimmed or oat milk works too — just watch the thickness.

What cheese works best?
Mature cheddar is classic, but you could add Gruyère, Red Leicester, or even a cheeky bit of blue cheese for kick.

Can I use frozen cauliflower?
Yep! Just reduce simmer time slightly — it softens faster.

Nutrition Facts (Per Serving):

• Calories: 255
• Fat: 18g
• Carbohydrates: 14g
• Protein: 10g
• Sodium: 650mg
• Sugar: 4g

Try More Mary Berry Recipes:

• Mary Berry Beetroot Soup
• Mary Berry Lentil Soup
• Mary Berry Asparagus Soup Recipe