Mary Berry Cauliflower Soup Recipe (a perfect quick soup)

I didn’t set out to make a cauliflower soup the first time I cooked this. I had a cauliflower to use and was looking for something a bit different from cauliflower cheese. The answer turned out to be this Mary Berry Cauliflower Soup Recipe.

I was surprised by how much I liked it. The cauliflower cooks down beautifully with the onion and vegetable stock, then the whole thing is blended until smooth. I leave a few small florets out before blending, which gives the soup a bit of bite.

Then comes the double cream and mature cheddar. That last step is what makes this soup taste so much like cauliflower cheese, just in a bowl with a spoon.

I’ve made it a few times since, and it is now one of those recipes I turn to when there is a cauliflower in the fridge and the weather calls for soup.

Today I’m sharing one of the most popular cauliflower soup I make at home and my family are fans of this soup.

Serve it with crusty bread and you’ve got a lovely cold-weather meal. And if you fancy trying another homemade soup afterwards, these leek and potato soup or butternut squash soup are both worth a look.

Which Cauliflower Should I Choose for This Soup

A good-sized white cauliflower, firm and heavy for its size, gives you the best soup. Look for tight, creamy-white florets and fresh green leaves.

Skip any head with brown spots or a dry, split stalk. A British-grown one in autumn or winter tastes sweeter and costs less, too.

I’ve tried this soup with purple and green types, and the colour turns murky, so I stick with white.

Compared with a broccoli or leek soup, cauliflower is milder and nuttier, and the cheddar makes it taste rich without much effort.

If you’ve only ever had cauliflower boiled and plain, this soup will change your mind. It did mine.

Reasons To Make This Cauliflower Soup This Season

Some soups need a long list of ingredients before they start tasting like much. This one doesn’t. I can get a good pot of cauliflower soup going with a few things from the fridge and cupboard, and it is on the table without spending all afternoon at the hob.

The cheddar is a big reason I keep coming back to this one. It gives the soup a mild cauliflower-cheese flavour, while the double cream makes it smooth and rich.

I also like leaving a few small florets in the pan after blending. It stops the soup from feeling like a completely smooth purée.

A few more reasons I’d make it again:

• It uses a whole cauliflower: No need to wonder what to do with the rest of it.
• The ingredients are easy to find: Nothing here needs a trip to a specialist shop.
• It makes a good lunch: A bowl with some crusty bread is enough for me.
• It is ready fairly quickly: The cauliflower only needs around 10 minutes of gentle simmering once the stock is in.
• It is more filling than plain cauliflower soup: The flour, cream and cheddar give it a fuller finish.

Perfect For

Busy weeknights. Dinner is on the table in 35 minutes.

Cold, wet days. It warms you up from the inside.

Fussy eaters. The cheese flavour wins over most kids.

Lunchbox flasks. Pour it in hot and it stays warm until noon.

Cauliflower cheese fans. Same taste, less faff.

Anyone watching the pennies. One veg, a few cupboard items, six bowls.

Cooks who are new to soup. If you can stir, you can make this.

Mary Berry Cauliflower Soup Ingredients

1 good-sized cauliflower – Choose a firm white cauliflower with compact florets. A large head gives you enough cauliflower for the blended soup and the small pieces added at the end. Fresh cauliflower from the greengrocer or supermarket works well. Look for one without soft or dark patches.

30 g butter – Butter gives the onion a gentle, rich base as it softens. I use ordinary unsalted butter so I can control the salt later. Lurpak, Anchor or supermarket own-brand butter are all fine choices. Keep the heat moderate so the butter does not brown before the onion goes in.

1 onion, roughly chopped – A standard brown or white onion is all you need. There is no need to chop it very finely because it will soften and then get blended with the cauliflower. I normally use a medium onion from the everyday supermarket bag. Cook it slowly until tender for the best flavour.

25 g plain flour – Plain flour helps thicken the soup and gives it a fuller body. You do not need self-raising flour here. Any ordinary plain flour works well. Sainsbury’s, Tesco, Morrisons and Asda own-brand flour are perfectly suitable. Stir it into the butter and onion so it cooks evenly before the stock goes in.

1 litre hot vegetable stock – Hot vegetable stock makes the soup base and brings all the ingredients together. A stock cube dissolved in freshly boiled water is fine if that is what you have. Choose a good vegetable stock with a flavour you enjoy, as it forms a large part of the soup.

100 ml double cream – Double cream adds richness and gives the soup its smooth finish. It is best added near the end rather than boiled for a long time. Fresh supermarket double cream works well. Keep it chilled until you need it, then pour it into the hot soup and stir gently.

50 g mature cheddar cheese, grated – Mature cheddar gives this soup its lovely cauliflower-cheese flavour. I prefer a strong cheddar because you only need 50 g to make a difference. Cathedral City, Wyke Farms or a supermarket mature cheddar can all be used. Grate it yourself so it melts easily into the hot soup.

Salt, to taste – Salt brings out the flavour of the cauliflower, onion and cheese. Start with a small amount because vegetable stock and mature cheddar can already contain salt. Taste the soup after adding the cream and cheese, then add more only if it needs it.

Freshly ground black pepper, to taste – Freshly ground black pepper gives the soup a gentle warmth without covering the cauliflower flavour. I add it near the end after the cheese goes in. Ground black pepper from a mill has a fresher taste, but ordinary pre-ground pepper is fine if that is what you have.

Ingredient Notes & Smart Substitutions If You Want

Stock. If your stock is very salty, use half stock and half water, then taste before you add any salt. A chicken stock works well if you aren’t cooking for vegetarians.

Cheese. Mature cheddar gives the strongest flavour. For a vegetarian version, check the label for “suitable for vegetarians”, as some cheddar uses animal rennet. Red Leicester gives a deeper colour, and Gruyère gives a nuttier taste.

Cream. No double cream? Use single cream, or full-fat crème fraîche for a slight tang. For a lighter soup, stir in whole milk, though the soup will be thinner.

Flour. For a gluten-free soup, swap in a gluten-free plain flour. Doves Farm is a trusted UK brand. Alternatively, skip the roux and add one small peeled potato with the cauliflower to thicken it.

Butter. For a dairy-free soup, use a plant-based block and a dairy-free cream, but expect a milder taste.

Frozen cauliflower. Frozen florets work in a pinch. Add them straight from the freezer and simmer a couple of minutes longer.

How To Make Mary Berry Cauliflower Soup at Home

Step 01 – Prepare the Cauliflower

Cut the cauliflower into four sections. Remove the outer florets and set them aside to add to the finished soup later. Cut the remaining cauliflower into rough, chunky pieces. Keeping some of the smaller florets separate gives the finished soup a little texture rather than making it completely smooth.

Step 02 – Soften the Onion in Butter

Place a large saucepan or soup pot over a medium heat and add 30 g of butter. Add the roughly chopped onion and cook gently until the onion is very tender. Take care not to brown it heavily, as the aim is to soften the onion and build a gentle base for the soup.

Step 03 – Add the Flour

Once the onion is tender, stir in 25 g of plain flour. Mix thoroughly so the flour coats the onion and combines with the melted butter. Cook briefly, stirring, to create a simple roux that will help thicken the soup.

Step 04 – Add the Vegetable Stock

Gradually pour in 1 litre of hot vegetable stock, stirring continuously as you add it. Add the stock gradually at first so it incorporates smoothly with the flour and butter mixture. Once the mixture has loosened and become more soup-like, add the remaining stock and stir well.

Step 05 – Add the Cauliflower

Bring the soup mixture to the boil, then add the prepared chunky cauliflower pieces. Stir to make sure the cauliflower is submerged in the liquid. Put the lid on the pan, reduce the heat and simmer very gently for about 10 minutes, or until the cauliflower is completely tender.

Step 06 – Blend Until Smooth

Once the cauliflower is tender, remove the pan from the heat and carefully blend the soup until smooth. Continue blending until all the larger pieces of cauliflower have been incorporated and the soup has a consistently creamy texture.

Step 07 – Add the Reserved Cauliflower Florets

Add the small cauliflower florets that were reserved earlier. These are added after blending so they provide small pieces of cauliflower and give the smooth soup some extra texture.

Step 08 – Add the Cream and Seasoning

Season the soup with salt and freshly ground black pepper according to taste. Pour in 100 ml of double cream and stir well until completely incorporated. The cream enriches the soup and gives it a smoother, fuller consistency.

Step 09 – Add the Cheddar Cheese

Grate 50 g of cheddar cheese and stir it into the hot soup. Continue stirring until the cheese has melted into the soup and is evenly incorporated. The cheddar gives the soup a richer flavour reminiscent of cauliflower cheese.

Step 10 – Serve the Cauliflower Soup

Taste the soup and adjust the seasoning if necessary. Serve hot while the soup is creamy and the cheese is fully melted. The finished soup should be smooth and rich, with small pieces of cauliflower providing extra texture.

Tips & Notes for a Perfect Bowl of Mary Berry Cauliflower Soup on Table

• Use the cauliflower leaves and tender stalk too. Chop them with the chunky pieces to cut waste.
• Taste before you salt. Stock and cheddar both add plenty.
• Take the pan off the heat before you blend. Hot soup in a jug blender can splash, so fill it only halfway and hold the lid down with a tea towel.
• Let the soup stop bubbling before the cheese goes in. Very hot soup can make cheese go stringy.
• Too thick? Add a splash of hot stock. Too thin? Simmer it for a few more minutes without the lid.
• A pinch of ground nutmeg or mustard powder lifts the cheese flavour nicely.

Mistakes To Avoid While Making First Time

• Browning the onion. It turns bitter. Cook it low and slow until soft.
• Adding stock all at once. You’ll get lumps. Pour it in gradually and stir.
• Over-boiling the cauliflower. Simmer gently for about 10 minutes, or it goes watery.
• Adding cheese to boiling soup. It can turn grainy. Take the pan off the boil first.
• Skipping the taste test. Stock and cheddar are salty, so season at the end.
• Blending a full jug. Hot soup can spray out. Blend in batches.

Mary Berry Cauliflower Soup Variations You Can Try

Roasted Cauliflower Soup – Roast the florets with a little oil until golden, then blend. It tastes deeper and nuttier, with a lovely toasted edge.

Cauliflower and Bacon – Fry chopped streaky bacon until crisp and scatter it over each bowl. The salty crunch goes well with the creamy soup.

Spiced Cauliflower Soup – Stir a teaspoon of mild curry powder or ground cumin into the roux. You get a gentle warmth without losing the cheese flavour.

Cauliflower and Stilton – Swap the cheddar for crumbled Stilton. It’s stronger and tangier, so start with 40 g and taste.

Lighter Cauliflower Soup – Use whole milk in place of the cream and a little less cheese. It’s thinner, but still tasty and good for everyday lunches.

Other Cooking Options for This Soup

Stovetop Method

The stovetop method in this recipe is the easiest option. Soften the onion in butter, stir in the flour, add the stock and cauliflower, then simmer until tender.

Blend and finish with the cream and cheddar. This gives you the most control over the texture.

Slow Cooker Method

A slow cooker can be used for the onion, stock and cauliflower, although the flour works better when cooked with the butter first in a saucepan.

Transfer the mixture to the slow cooker and cook until the cauliflower is very soft. Blend, then stir in the cream and cheddar near the end.

Pressure Cooker Method

For a pressure cooker, soften the onion in butter first and stir in the flour. Add the stock and cauliflower, then cook under pressure until the cauliflower is tender.

Release the pressure safely, blend the soup and add the cream and cheese afterwards.

Oven-Finished Method

The soup itself is still best cooked on the hob, but you can roast a few cauliflower florets separately in the oven and use them on top when serving.

This gives you a lovely contrast between the creamy soup and lightly browned cauliflower pieces.

What to Serve With This Mary Berry Cauliflower Soup

I like to serve this soup with something simple. A thick slice of crusty bread is probably the easiest choice, especially when there is a little soup left at the bottom of the bowl.

A warm baguette, wholemeal bread, cheese scones or toasted sourdough also works well.

For a fuller lunch, add a simple green salad or a small sandwich.

Cheese toasties are another good match, although I would keep the cheese fairly mild because the soup already has mature cheddar in it.

If serving the soup as a starter, keep the portions small and follow with a lighter main course. The creamy texture makes it filling even before the main meal arrives.

Storing Leftovers, Freezing & Reheating

Storing Leftovers

Let leftover soup cool, then transfer it to a clean, covered container. Keep it in the fridge and use within 3 days. Cool it promptly rather than leaving it sitting at room temperature for a long time.

Freezing

You can freeze this soup, but the cream and cheese may change the texture slightly after thawing. For the best result, freeze portions in airtight containers and leave a little room at the top for expansion. Defrost in the fridge overnight.

Reheating

Warm the soup gently in a saucepan over a low to medium heat. Stir often and do not let it boil hard. If the soup has thickened in the fridge, add a small splash of stock or water and stir until it reaches the texture you like. Make sure it is piping hot before serving.

Mary Berry Cauliflower Soup Recipe FAQs

Can I make Mary Berry Cauliflower Soup without a blender?
Yes, although the texture will be different. The blender gives the soup its smooth, creamy finish. If you do not have one, cook the cauliflower until very soft and mash it well with a potato masher. You will have a more rustic soup with small pieces rather than a completely smooth bowl.

Can I use frozen cauliflower for this soup?
Yes, frozen cauliflower can be used when fresh cauliflower is not available. Thaw it first and drain away excess water. Keep a few small pieces aside if you want the same texture as the recipe. The cooking time may be slightly shorter because frozen cauliflower has already been partly prepared.

Can I make this cauliflower soup without cheese?
You can leave out the cheddar, but the flavour will be different. The mature cheddar adds a lovely savoury taste and gives the soup its cauliflower-cheese character. If you skip it, taste the soup carefully at the end and adjust the seasoning. You may also find that it tastes lighter.

Can I use milk instead of double cream?
Milk can be used, but the finished soup will not be as rich or creamy. If you want to reduce the richness, single cream is a closer choice. Add your chosen dairy product near the end of cooking and keep the heat gentle. Avoid boiling it hard after adding it.

Why is my cauliflower soup too thick?
The flour, cauliflower and cheese all help make this soup thick. If it becomes thicker than you like, add a little hot vegetable stock or water. Stir well and warm gently until you reach the texture you want. Add the liquid gradually so you do not make the soup too thin.

Why does my cauliflower soup taste bland?
Cauliflower has a gentle flavour, so seasoning matters. Taste the soup after adding the cream and cheddar. It may need more salt or freshly ground black pepper. The quality of the vegetable stock also makes a difference. A well-flavoured stock gives the soup a better base without needing lots of extra seasoning.

How do I stop the flour from making lumps?
The main trick is to mix the flour well with the melted butter and onion before adding the stock. Then pour the hot stock in gradually while stirring constantly. Once the mixture becomes smooth and loose, you can add the rest of the stock. This simple step helps keep the soup smooth.

Can I make this cauliflower soup vegetarian?
Yes, provided you use a vegetable stock and a cheddar that is suitable for a vegetarian diet. Some cheeses are made using animal rennet, so check the label if this matters to you. The rest of the ingredients in the recipe are suitable for a vegetarian version.

Can I leave the onion out?
You can, but I would keep it if possible. The onion gives the soup a savoury base and adds flavour without taking over. If onion is not suitable for you, simply leave it out and continue with the butter, flour, stock and cauliflower. The final soup will have a more direct cauliflower taste.

Why do you add some cauliflower after blending?
Adding the small reserved florets after blending gives the soup a little texture. Without them, the whole bowl would be completely smooth. I like having a few soft pieces to bite into because it makes the soup feel more substantial while keeping the main texture creamy.

This Mary Berry Cauliflower Soup Recipe is one of those easy homemade soups that proves you do not need a long list of ingredients to make something really comforting.

The cauliflower gives it a gentle flavour, the mature cheddar adds a lovely savoury note, and the double cream brings everything together.

I enjoy serving mine hot with crusty bread and a little extra black pepper. It is simple, filling and just right for a cool day.

If you give this recipe a go, I hope it becomes a regular in your kitchen too.