Make this creamy cauliflower cheese soup then check out our cauliflower soup, leek and potato soup, butternut squash soup, vegetarian cauliflower chowder and more soup recipes.


  • 2 leeks, chopped and washed
  • butter
  • 1 large cauliflower, trimmed and broken into small florets
  • 600ml vegetable stock
  • 500ml whole milk
  • 100g cheddar, grated
  • or veggie alternative 50g parmesan or grana padano, finely grated


  • ½ loaf ciabatta bread, crusts cut off then cut into pieces
  • olive oil
  • 1 tsp of chopped leaves thyme


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the ciabatta with 2-3 tbsp olive oil then sprinkle with sea salt and the thyme and toss again. Spread onto a baking tray and cook for 10-15 minutes until crisp and golden.

  • STEP 2

    For the soup, cook the leeks in a large knob of butter until softened. Add the cauliflower and cook for 5 minutes. Add the stock and milk then bring to a simmer and cook for 20-25 minutes until the cauli is really soft.

  • STEP 3

    Use a stick blender to blitz the soup to smooth. Gently reheat then stir in the cheeses until melted. Serve topped with the croutons.

Try more of our cauliflower recipes

How To Make Pan-roasted Cauliflower Steaks With Sauce Vierge


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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