Cauliflower Cheese Soup

October 9, 2015

CauliflowerCheeseSoup (2 of 4)

This creamy cauliflower cheese soup is like a hug in a bowl. It will make all your troubles go away, and may even prevent bad weather related grumpiness – it’s that powerful. There are lots of hearty soup recipes out there, but not many soups are this cheesy and creamy. It’s pretty much a meal in itself. I use Dubliner cheese, which is my favorite Irish cheddar that is perfectly sharp and creamy at the same time.This soup is best served with even more cheese gated on top and some crusty bread. Now that the weather is getting darker and murkier, this soup will definitely brighten your day. 
CauliflowerCheeseSoup (4 of 4)



  • 2lbs of cauliflower – preferably with green leaves still intact
  • 1 teaspoon of vegetable bouillon  or 1/2 a vegetable stock cube
  • 25g of Kerrygold  butter
  • 25g of flour
  • 500ml of whole milk
  • salt and pepper, to taste
  • Pinch of nutmeg
  • 40g of Dubliner cheese
  • Extra gated cheese and fresh chives for garnish


  1. Remove the green leaves from the cauliflower and roughly chop.
  2. Cut the head of cauliflower into quarters.
  3. Place the green leaves and teaspoon of stock  in a large saucepan with just enough water to cover.
  4. Put the cauliflower quarters in a  steamer over the green leaves and water.
  5. Cook the cauliflower for 10-15 minutes, until tender.
  6. While the cauliflower is cooking, melt the butter in a small saucepan over a medium heat.
  7. Add the flour and cook for one to two minutes.
  8. Add the milk a little at a time, stirring well between each addition to ensure it stays lump free.
  9. When all the milk has been added, season with salt, pepper and nutmeg.
  10. Add the cheese and allow to melt over a low heat.
  11. Take off the heat.
  12. Strain the green leaves and reserve the vegetable water which is now a nice stock.
  13. Puree the cooked cauliflower in a blender with the vegetable stock.
  14. Add the cheese sauce.
  15. Pour the mixture back into a saucepan, and place over a medium heat.
  16. Add a little hot water if the consistency is too thick.
  17. Taste and season with more salt and pepper if needed.
  18. Serve hot with some freshly grated cheese, and chopped chives.

CauliflowerCheeseSoup (3 of 4)

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