Cauliflower and Blue Cheese Soup

A white bowl of cauliflower soup on a white linen cloth with a spoon resting beside it.

There’s lots to like here, folks, in this sophisticated cauliflower soup whose strength lies in its simplicity. Cheesy. Creamy. Cauliflowery. Classy. It’s sorta like cream of cauliflower soup but minus the cream. Speaking of simple beauty, can you imagine setting a big ole tureen of this soup on your dining table come any formal fall occasion? Breathtaking.–Renee Schettler Rossi

LC Lotsa Leeway Note

You may notice that the measurements in this cauliflower soup are all pretty lax in terms of the precise portion of potato, onion, and cauliflower. Intentionally so. Truth of the matter is, no matter how many times we’ve made this soup, we’ve never ended up with out-of-whack proportions—not once, no matter what amount onion, potato, or cauliflower we used. So don’t get hung up on exact measurements. Just relax and rest assured that this cauliflower soup recipe won’t let you down.

Cauliflower and Blue Cheese Soup

  • Quick Glance
  • (3)
  • 15 M
  • 45 M
  • Serves 4 to 6
5/5 - 3 reviews
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Ingredients


Directions

Heat the oil in a large saucepan over medium heat. Toss in the onion and cook until softened, about 5 minutes. Add the potatoes and cauliflower and cook, stirring frequently, for 2 minutes. Add the stock and water and bring to a boil. Reduce the heat to low, cover, and gently simmer until the veggies are tender, 20 to 25 minutes.

If using a handheld immersion blender, purée the soup until smooth. If using a countertop blender, let the soup cool for at least 10 minutes, pour it into the blender, and process until smooth, working in batches if necessary. Return the soup to the pot and gently rewarm over low heat.

Add the blue cheese to the soup and stir until it melts. Season the soup with salt and pepper to taste.

Ladle the cauliflower soup into bowls and top with the extra blue cheese. If desired, you can let the soup cool and then refrigerate it for up to several days or freeze it for up to a month. The soup actually improves with time spent in the fridge.

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Recipe Testers' Reviews

If you’re a cheese lover, you will adore this cauliflower soup with blue cheese. I must point out that as a family, we're just not fans of blue cheese; however, this soup is the closest we've come to it. The soup is velvety and has a light tang from the the cheese, but the taste of the blue cheese isn’t overwhelming. We also liked the fact that it’s creamy without the addition of cream or milk. All the veggies were chopped into 1-inch chunks, and everything was tender at the 20-minute mark of simmering. I was out of chicken stock, so I used a blend of vegetable stock and the cooking water. We chose not to serve it with any additional blue cheese. The general verdict, the soup was not at all bad even if it had blue cheese in it. I think this is a versatile enough soup that I will make again but change the cheese for something more suited to our palate like a Camembert or Brie.

This cauliflower soup recipe comes together so easily you might think there was something left out, but the cauliflower and potato work so well with the simple addition of the blue cheese that there isn’t really any need for additional garnish. It would make a great beginning course, or a lunch for company, and worked for a light summer dinner alongside a salad. Cauliflower is almost always available in the market, especially if it’s grown locally, but it was especially nice while fresh and tender. While an ordinary blue cheese worked very well, I think this would also have been very nicely flavored with Gorgonzola or a creamier veined cheese. This is a no-fuss recipe that works for an easy weeknight dinner, yet is also nice enough for a more formal weekend dinner party. Crisp fried shallots might also make a more dramatic topping, but it looks just fine with the sprinkle of cheese and a bit of pepper. While it might be tempting to gussy this up a little more, I like that even with a good amount of blue cheese, it did not become too rich or too cheese-dominant.

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Comments

    1. Lawrence, can I trouble you to tell me a little more about this piece of equipment? Then I can make an educated guess as to whether it will work with this recipe. Many thanks!

  1. Oh wow! I adore cauliflower soup. I’ve been known to make a big batch for me only, then eat it at lunch for days, then freeze the (largish amount of) leftovers and have it again at lunch some weeks later. My approach to the recipe is even simpler—no potatoes, just an onion lightly sauteed and then my ace ingredient—milk, enough to barely cover. Yes, there’s only cauliflower in my soup, but LOTS of it, I mean it is cauliflower-thick. Plus it gets cooked in a milk bath and ends up suuuuper smooth and rich (usually I don’t have anything else for lunch, so I figured I could splurge and go for something more nutritious than just veggies and stock). I sprinkle my soup with a little grated Parmigiano and that’s it. But the gorgonzola idea is pure genius and I simply can’t wait to try it. Thanks for such a lovely recipe and Renee’s usually graceful presentation. 🙂

    1. Marcella, I looooooove your version of cauliflower soup. Pure, simple, and lovely. I can’t wait to try it. You’re very welcome for the gorgonzola trick, and as for your kind words about the presentation, how do I say ‘kisses’ in Italian?! Much love, my dear.

  2. Delicious. I didn’t use blue cheese, I used old cheddar cheese as my friends did not like blue cheese. I had extra frozen carrot water I added. We love soups this time of year.

    1. Lovely, Patricia C. Simply lovely. Thanks for taking the time to drop us a note with your version of the soup. I know lots of blue cheese loathers were just made quite happy by your brilliant swap.

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