This soup feels like one of those recipes you make when you’re trying to be good — but also can’t quite give up cheese. You know the ones. It starts all light and innocent with cauliflower and broth, and then slowly, slyly, turns into a silky, melty bowl of comfort that’s basically just cheese sauce in disguise. And I am not mad about it.
I remember making this on a grey afternoon when I was pretending to work from home. I needed something warm, filling, and easy enough to make while half-scrolling emails. The house smelled amazing — garlic sizzling, cream bubbling, cheddar doing its golden thing — and by the time it was ready, I was already in pyjamas with a spoon in hand.
This is the kind of soup that makes you feel held. It’s soft and mellow, but rich enough to feel like real food. It tastes like it was made by someone who cares about you (even if that someone is just you, tired and in need of soup).
Why You’ll Love It
- It’s cauliflower cheese… in soup form. That’s it. That’s the hook.
- Blends into silky velvet. You’ll want to dive in face-first.
- Ridiculously easy. Like, one pot and a blender and done.
- Customise the heck out of it. Add bacon, chives, truffle oil if you’re feeling posh.
- Great for leftovers. Even better the next day with a crusty bit of bread.
- Low-carb-ish and still indulgent. It’s the dream.
Ingredients
- 4 cups cauliflower, chopped into florets
- 4 garlic cloves, minced
- 3½ cups low-sodium chicken broth (or veggie stock to keep it veg)
- 1 cup heavy cream
- 3 cups cheddar cheese, shredded (go strong, don’t be shy)
How to Make It
Start with the garlic:
In a big pot (I use my battered Dutch oven), sauté the garlic in a splash of olive oil for about a minute — just until fragrant, not brown. Burnt garlic = heartbreak.
Load in the veg and liquids:
Add the cauliflower, broth, and cream. Bring it to a boil, then lower the heat and let it simmer for about 15 minutes, or until the cauliflower is soft enough to mash with a spoon.
Save a few florets:
Scoop out about a third of the cauliflower with a slotted spoon and set it aside — this adds a bit of texture later. Unless you want it baby-food smooth. Your call.
Blend it smooth:
Use an immersion blender to purée what’s left in the pot. I like it silky, but if you prefer a bit of texture, pulse it instead of blitzing it completely.
Cheese time:
Turn the heat down low and add the cheddar gradually — about ½ cup at a time — stirring constantly so it melts in smooth and doesn’t clump. No boiling! Just gentle heat and patience.
Bring it all back together:
Pop the reserved florets back in, give everything a final stir, taste for salt (you’ll likely need some), and ladle it into bowls.
Common Mistakes and How to Dodge Them
Why is my soup grainy?
The cheese probably got added too fast or at too high a heat. Stir slowly and keep it on low heat — cheese is a diva.
It’s bland — what happened?
Could be the broth or the cheese. Use a strong cheddar and don’t be shy with seasoning. A dash of mustard or Worcestershire helps too.
Too thin?
Simmer uncovered a bit longer next time or throw in a handful of extra cauliflower and blend again.
Too thick?
Add a splash more broth or cream until it feels right. No rules here, just vibes.
Storage and Reheating
Fridge:
Store in an airtight container for 3–4 days. It thickens as it sits — not a bad thing.
Freezer:
Technically, yes. But creamy soups can separate when thawed. Blend it again when reheating to bring it back together.
Microwave:
Heat in 1-minute bursts, stirring in between. Add a splash of milk or broth if it’s gone too thick.
Stovetop:
Low and slow with constant stirring. Keep it gentle or the cheese will turn on you.
Frequently Asked Questions
Can I use frozen cauliflower?
Sure, but it might water down the soup a bit. If that’s all you’ve got, go for it — just simmer a touch longer.
Can I make this vegetarian?
Easy! Just swap the chicken broth for vegetable stock. No taste lost.
Can I use a different cheese?
Totally. Gruyère is fab, so is a bit of blue cheese swirled in at the end. Live your best life.
How do I stop the cheese from curdling?
Low heat and patience. Never boil once the cheese goes in.
Can I add toppings?
Heck yes. Crumbled bacon, spring onions, toasted breadcrumbs, a swirl of sour cream — whatever makes your spoon happy.
Nutrition Facts (Per Serving):
- Calories: 330 kcal
- Fat: 28g
- Carbs: 12g
- Protein: 13g
- Sugar: 2g
- Sodium: 506mg
Try More Nigella Recipes:
Nigella Cauliflower Cheese Soup
Description
A velvety, cheesy soup that transforms humble cauliflower into a comforting, rich, and soul-warming meal — ready in under half an hour.
Ingredients
Instructions
- Sauté garlic in oil for 1 min in a large pot.
- Add cauliflower, broth, and cream. Simmer until soft (15 mins).
- Remove ⅓ of cauliflower, blend the rest until smooth.
- Lower heat, stir in cheddar slowly until melted.
- Return reserved florets, stir, and season to taste.
- Serve warm with toppings if desired.
Notes
- Use strong cheddar for best flavour.
- Avoid high heat after cheese goes in.
- Thin with broth, thicken by simmering or blending more cauliflower.
- Great with crusty bread or a side of roasted veggies.