Cauliflower Cheese Soup with a Hint of Chilli

Cauliflower Cheese Soup with a Hint of Chilli

I love this recipe because it gives you various options – for an
elegant winter first course serve smaller portions in shallow soup bowls with just a sprinkle of parsley and for a lunch or dinner ladle into larger bowls with crusty or garlic bread on the side.

If feeding a group of mixed eaters, put out the extras – cheese,
bacon and parsley – and let everyone choose what they want to add.

Cauliflower Cheese Soup with a Hint of Chilli

This soup can be made to the end of step 2 up to two days in advance and stored in the fridge or alternatively, frozen until required.

Serves 4-6

knob of butter
1 large onion, finely chopped
dried red chilli flakes to taste – I used a good pinch, about ¼ tsp
1 medium cauliflower, cut into florets
1 medium potato, chopped
3 cups vegetable or chicken stock
1½ cups milk
sea salt
4 rashers bacon, rind removed, meat chopped (optional)
100g hard cheese of your choice, diced
chopped parsley, finely chopped (optional)

1              Place butter and onion in a saucepan over a medium-low heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add chilli flakes and cook, stirring, for 30
seconds or until fragrant.

2              Add cauliflower, potato and stock, cover and bring to
simmering. Simmer, stirring occasionally, for 15-20 minutes or until cauliflower and potato are tender. Add milk and bring back to
simmering. Puree using a food processor, blender or hand blender to make a thick creamy soup. Return to a clean saucepan, place over a medium heat and bring back to simmering. Season with salt.

3              Meanwhile, place bacon in a small frying pan over a medium heat and cook, stirring occasionally, for 10-15 minutes or until
bacon is cooked and crispy.

4              To serve, ladle soup into bowls or mugs, top with cheese and bacon and/or parsley, if using.

So tell me, what is your favourite cold weather soup?

Where did the ingredients for this dish come from:
Onion, cauliflower, potato: Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; Dried chilli flakes – Spitfire or Smoked Chipotle Flake: Orcona Chilli ‘n Peppers  – Hastings;
Bacon: Holly Bacon – Hastings; Parsley: The Chef’s Garden @
Epicurean – Hastings; Store Cupboard Ingredients: butter, stock, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other soup recipes you might like to try:

Pea & Potato Soup with Ham

Pea & Potato Soup with Ham

Potato, Escarole & Smoked Salmon Soup

Potato, Escarole & Smoked Salmon Soup

Mushroom Coriander Soup

Mushroom Coriander Soup


7 thoughts on “Cauliflower Cheese Soup with a Hint of Chilli”

  1. So you don’t melt the cheese in the soup? I wondered because I tried broccoli cheese soup a few weeks ago and the cheese didn’t blend in. And I followed a recipe too!! I thought maybe I used the wrong cheese so I tried it again with another type and had the same problem. Then I read your recipe and saw you only put it on TOP which makes total sense. 🙂
    Nagi@RecipeTinEats recently posted…Smoked Salmon and Egg Breakfast Mille-feuilleMy Profile

    1. What I like about doing this way Nagi – is that the cheese slowly melts into the hot soup and doesn’t go stringy. Also great for reheating because you add the cheese at the end and again it doesn’t go stringy which cheese tends to do when reheated in soup.

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