This silky smooth cauliflower cheese soup topped with crumbled Stilton and toasted pecans is absolutely the best thing to warm up with!
Serve this soup with flatbread or sourdough bread for a filling lunch or a light dinner.
The soup season is truly here. I used to detest soup when I was little but the older I get the more I appreciate its healing quality. For the soul and body.
I also love how quick and easy soups are to prepare. You don’t need highly developed culinary skills to make a pot of steaming goodness. It’s a task simple enough for anyone.
I didn’t grow up eating creamy and blended soups but rather chunky, veggie packed ones like Chicken and Noodle Soup or Beef and Barley Soup. The ones that are as good as a meal!
However, I’ve embraced these elegant soups as an adult and have completely fallen in love with them. They are delicious and could be just as satisfying. The blended soups are great as starters or a main course when served alongside a sandwich or a salad.
Cauliflower and Stilton Cheese Soup
This recipe is a slight twist on the classic cauliflower cheese soup, which consists mostly of cooked and blended cauliflower and cheese. I’ve added a dash of curry powder and used Stilton cheese for a truly winning combination.
However, if blue cheese is not your thing you can use any cheese you love. Or use half Stilton and half cheddar for a milder version.
Cauliflower is such a great vegetable. It’s cheap, versatile, not to mention very high in fibre and vitamin C. We can all use more of both!
All you need is a handful ingredients and 30 minutes of your time and you’ve got yourself a delicious lunch or dinner.
Recipe Tips and Notes
- Like I said I used Stilton in this recipe, which English blue cheese. Sometimes I use Shropshire Blue, which is what you see in the photo below. It is very similar to Stilton but is yellow instead of white. If you are not a fan of blue cheese, you might not like it in the soup either. In this case use cheddar instead.
- This recipe also uses dairy milk but any plant milk will work if that is your preference.
- The easiest way to achieve this silky smooth texture is to ensure that cauliflower is quite tender before you blend it. Using immersion blender is the easiest way but a regular blender or a food processor will do the job. You might need to do it in two batches to avoid overflowing.
- Finally, I topped each bowl with crumbled blue cheese, chopped parsley and pecans before serving. We found they added a lovely texture to this creamy soup. You can also use walnuts instead of pecans.
- Another delicious option is to top this soup with croutons and bacon bits.
- Since this soup has a hint of curry flavour I served it with naan bread but regular good quality bread like this No Knead bread will be also very delicious!
More Blended Soups to Try:
- Cream of Broccoli Soup with Smoked Gouda
- Roasted Butternut Squash and Sweet Potato Soup
- Cream of Mushroom Soup
- Instant Pot Cheesy Potato Soup
Curried Cauliflower and Cheese Soup
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 stalks celery chopped
- 1 head cauliflower broken into florets
- 1 tsp mild curry powder
- 500ml/2 cups vegetable stock
- 250ml/1 cup milk (dairy or plant based) I used 1%
- 150g/1 cup Stilton cheese or Shropshire Blue crumbled or grated Cheddar
- salt and pepper to taste
- 65g/1/2 cup pecans for garnish
- 4 tbsp Stilton for garnish
- 1 tbsp chopped parsley or coriander for garnish
Instructions
- Cook chopped onions and celery in olive oil over low heat for 5-7 minutes until start to soften, then add a teaspoon of mild curry powder and stir to combine, cook for 30 seconds or until you can smell the aroma of the curry released.
- Add cauliflower florets and pour in the vegetable stock, turn the heat up and bring to a boil. Then turn it down to medium, pour in milk and simmer with a lid ajar for 10-15 minutes until cauliflower is tender.
- Once your cauliflowers is cooked through, process the soup until smooth in a food processor in two batches or with an immersion blender directly in the pot.
- Return back to the pot and gently heat it until it simmers, add your cheese and stir until melted and blended in. Add more stock or water if your soup is too thick. Taste it and add salt if needed and pepper.
- Serve in bowls sprinkled with more crumbled blue cheese, toasted pecans and chopped fresh parsley.
