Cauliflower Cheese Soup. Step-by-step recipe

A warm soup with cauliflower as the star of the show and wonderfully supported by a cheese sauce without processed cheese – this is winter at its best.

It’s not so often that I eat exactly what I’m writing about right before or during writing. Perhaps I was nibbling some Oreo crunchy muesli on the side when I was writing about it. But usually, enough time passes between cooking or baking, photographing and writing, so that when I sit down to write an article, there is no longer any of it at hand. But this soup is different – the delay is simply not an option here.

Already after the first try, it was clear that my oldest daughter was definitely right this time. Whenever she tries something tasty, she gives a thumbs up (still very old-fashioned with her own hand and without Facebook), followed by “Mmmmmh! Daddy, you gotta put that on the internet!”

For reasons I cannot explain, she is the only ally in the family who shares my enthusiasm for this cozy dinner/snack/lunch. In this case, however, it doesn’t bother me a bit, because as my children have so nicely listened to Peppa Pig, more remains for me. It’s the family members’ own fault, who are prejudiced against cauliflower (or vegetables in general) and therefore miss this creamy treat. The vegetables are so wonderfully unobtrusive and the cheese note so creamy and discreet that I can happily take it to a cozy corner at almost any time of day.


  • 1 medium cauliflower or one package of frozen cauliflower (approx. 750 g)
  • 3-5 carrots
  • 750 ml (3 cups) vegetable stock*.
  • 50 g butter
  • 50 g flour
  • 1 cup of cream (200 ml)
  • 200 ml of water
  • 100 g Gouda
  • 3/4 tsp salt
  • Pepper to taste

*I use my vegetable paste for this – a well-heaped tablespoon is stirred into the water. Alternatively, a tablespoon of granulated broth would be suitable for the amount of water.


  1. Wash and clean the fresh cauliflower and cut it into florets. Wash, peel and coarsely grate carrots. Bring cauliflower, carrots and vegetable stock to a boil in a pot and simmer for 15 minutes at low heat.
  2. Alternatively, add cauliflower (also frozen), carrots and broth to the instant pot or pressure cooker and close the pot. Make sure that the valve is closed. Set to “Manual” 3 minutes (4 minutes for frozen cauliflower).
  3. In the meantime prepare the cheese sauce: In a second pot or pan, melt the butter at medium heat. As soon as the butter is liquid, stir in the flour until only flour-butter lumps are left. These lumps are cooked for about 2 minutes while stirring occasionally. Now stir in the cream while stirring constantly. The water can be measured directly with the empty cream cup and is also added. Boil up while stirring. Remove the pot from the heat and stir in the cheese until it has melted.
  4. When the vegetables are cooked, stir the cheese sauce into the soup. Season to taste with salt and pepper (see note in the article). Mix everything well and enjoy in a cozy corner in peace.