This Cauliflower & Blue Cheese Soup recipe contains just 5 ingredients and couldn't be easier. A must try for any cheese lover, this is the the perfect comfort food—rich, velvety, and ready in under 30 minutes.
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I must admit I love cozy dinner ideas with cheese and this is one of our favorite blue cheese recipes. My quick and easy cauliflower soup recipe makes the ideal lunch or fast weeknight dinner option. I love making soup as it is such an easy way to load our diets with more healthy veggies.
The addition of heavy cream to this soup adds a velvety texture. However this soup is naturally very creamy after being blended even without the heavy cream, so it's fine to leave it out if you want to.
Blue cheese has a great pungent flavor which works really well with vegetables from the brassica family, like cauliflower and broccoli. I also add it to my Brocolli & Stilton Cheese Soup , which is always popular. If blue cheese really isn't your thing, then that's no problem, you can swap for some sharp cheddar cheese instead.
Jump to:
- Why You'll Love This Cauliflower & Blue Cheese Soup
- Cauliflower and Stilton Soup Ingredients
- How to Make Cauliflower & Blue Cheese Soup - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions
- Tips & Tricks
- How To Serve
- How To Reheat
- How to Freeze
- Pin This Cauliflower & Blue Cheese Soup Recipe For Later
- What Do You Think?!
- More Easy Soup Recipe Ideas
- Printable Recipe
- Cauliflower & Blue Cheese Soup
- Reader Comments & Ratings
Why You'll Love This Cauliflower & Blue Cheese Soup
- This delicious soup freezes really well, making it great for meal prep. Double the recipe, enjoy some now and store the rest for an easy meal another day.
- This recipe is a wonderful way to use up leftover holiday cheese! Its also perfect for leftover cauliflower even if it's past peak freshness it's still good for soup making!
- Heat up the leftover soup and pour in a thermos for a quick and easy lunch on the go.
- Try some of my favorite vegetable soup recipes:
Cauliflower and Stilton Soup Ingredients
Find the full list and quantities in the recipe card below.
Cauliflower - I use one medium head of cauliflower, cutting it into small florets.
Stilton/Blue Cheese - I love using tangy blue stilton cheese to add depth of flavor the creamy cauliflower soup. Most blue stilton cheese is vegetarian, but it is always best to check the label.
Vegetable Stock - I use a good quality vegetable broth, opt for gluten free vegetable broth if you need to. You could also use chicken broth (chicken stock).
Cream - I've opted to use heavy cream in this soup as it gives it a lovely texture. You could also use creme fraiche, sour cream or half and half if you prefer a lighter option. For those looking following a dairy free diet, coconut milk is a great alternative.
How to Make Cauliflower & Blue Cheese Soup - Step-By-Step
Find the full printable recipe below.
Sauté the chopped onion in butter in a large saucepan until starting to soften. Season with sea salt and pepper then add the cauliflower florets.
Bring to the boil then simmer until the the cauliflower is tender all the way through, including the stalks.
If you have one, use an immersion blender (hand blender/stick blender) to blend the soup in the pot until smooth. Alternatively use a jug blender, or food processor, then transfer it back to the pot. You can blend until very smooth or keep it more chunky depending on your preference.
Put the soup back on the stove on a low heat. Stir through the heavy cream if using.
Stir in the crumbled Stilton cheese until it melts into the soup.
Taste and adjust the seasoning again, adding more salt and pepper if necessary.
Serve with an additional garnish of blue cheese crumbles.
Frequently Asked Questions
Can you add blue cheese to cauliflower soup?
Yes, absolutely! Blue cheese adds rich depth of flavor to a simple cauliflower soup. It add a real sharp tang and also a saltiness to the soup.
What cheese is best for cauliflower soup?
I've opted to use blue stilton cheese to flavor my cauliflower soup, as the tang of blue cheese pairs really well with cauliflower. However, if blue cheese isn't your thing, then try something like a sharp cheddar cheese instead.
Variations & Substitutions
I've used cauliflower in this soup, but it would work equally well with broccoli or romanesco broccoli.
I used blue stilton, but feel free to use different blue cheeses. Try using French Roquefort or Italian gorgonzola which will work equally well in this soup recipe.
Add some herbs to the soup as it cooks, try bay leaves, fresh garlic, parsley or thyme. Remember to take the bay leaves or thyme sprigs out before blending!
Add other vegetables to the soup like celery or carrot which add great base flavors.
This soup is naturally gluten free as the cauliflower thickens the soup without the need for added thickeners like flour. Just ensure you also use gluten free vegetable broth.
For a dairy free cauliflower soup, swap the butter for vegan butter or olive oil and the heavy cream for coconut milk or other dairy free cream substitute.
Tips & Tricks
This is a blended soup so there is no need to cut the veggies small or neatly - but do try to have them an even size so the pieces cook at roughly the same time.
For a thicker or thinner soup, add more or less vegetable broth.
Always taste the soup and check for seasoning, adding more salt and black pepper if needed. Remember blue cheese can be very salty so add it gradually.
Soup is a great make ahead dish and tastes even better the next day. Cook the soup in advance, cool, then place in an airtight container and store for 3-4 days in the refrigerator.
How To Serve
This is a hearty bowl of soup so I keep any additional sides simple. Add some crusty bread or garlic bread, some toasted sourdough or warm focaccia to the side.
How To Reheat
Store leftovers in an airtight container in the refrigerator and use within 3-4 days. To re-heat, place the soup in a saucepan and place over medium heat to warm up to piping hot.
How to Freeze
This soup contains heavy cream which can split during the freezing and defrosting process. What I prefer to do is cook the soup up to the end of step 6 in the recipe card, then blend the soup and freeze it without adding the cream or stilton cheese. Place in an airtight container in the freezer for up to 3 months.
When ready to enjoy, remove the soup from the freezer and defrost in the refrigerator. Then heat up the soup and finish the recipe by adding in the heavy cream and stilton cheese before serving.
Pin This Cauliflower & Blue Cheese Soup Recipe For Later
What Do You Think?!
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More Easy Soup Recipe Ideas
Printable Recipe
Cauliflower & Blue Cheese Soup
Ingredients
- 2 tbsp Butter
- 1 Onion - chopped
- 1 medium Cauliflower - cut into florets
- 5 cups Vegetable Broth
- ½ cup Stilton Cheese - crumbled or grated
- ¼ cup Heavy Cream (Double Cream) - optional
- Sea Salt and Black Pepper
Optional Garnish
- Stilton Cheese - crumbles
Instructions
- Melt the butter over medium-low heat in a Dutch oven or large saucepan.
- Add the chopped onion, season with sea salt and pepper and sauté on low heat until starting to soften, about 5 minutes.
- Add the cauliflower florets and vegetable broth then season again.
- Bring the mixture to a boil, then reduce the heat to simmer.
- Cook for around 20 minutes or until then cauliflower is tender all the way through, including the stalks.
- If you have one, use an immersion blender (stick blender) to blend the soup in the pot until smooth. Alternatively use a jug blender then transfer it back to the pot.You can blend until very smooth or keep it more chunky depending on your preference.
- Put the soup back on the stove on a low heat. Stir through the heavy cream if using.
- Stir in the crumbled Stilton cheese until it melts into the soup.
- Taste and adjust the seasoning again, adding more salt and pepper if necessary.
- Serve with a scattering of blue cheese crumbles.
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