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Cauliflower and Blue Cheese Soup

A white bowl of cauliflower soup on a white linen cloth with a spoon resting beside it.
Meredith Kirton and Mandy Sinclair

Prep 15 mins
Cook 30 mins
Total 45 mins
4 to 6 servings


  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion chopped (about 1 cup)
  • 2 smallish potatoes peeled and chopped into 3/4- to 1-inch pieces
  • 1 head cauliflower stems discarded, florets chopped into 3/4- to 1-inch (18- to 25-mm) pieces
  • 4 cups homemade chicken stock or canned chicken broth (or substitute vegetable stock for a vegetarian alternative)
  • 1 cup cold water
  • 5 1/2 ounces soft blue cheese preferably Gorgonzola or Gorgonzola dolce, crumbled, plus extra for sprinkling and nibbling
  • Salt and freshly ground white or black pepper to taste


  • 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.