Mary Berry Cauliflower Soup

The first time I made this soup, I expected a bit of a bland beige bowl, to be honest. I mean—cauliflower. Not exactly thrilling. But I was in a bit of a rush, had a cauliflower languishing in the fridge, and remembered Mary had a quick soup tucked away in her Quick Cooking book.

Things didn’t start well. I overcooked the florets, forgot to hold back the little crunchy bits for texture, and my first version turned out more like baby food than lunch. But oh, the second go—that was magic. Let me show you how I fixed it.

What Makes This Recipe Special

Most cauliflower soups go heavy on cream to compensate for flavour. Not this one. The secret here is the combination of a proper onion base (softly sweated, not rushed), a well-cooked roux, and just enough mature Cheddar to give depth without overwhelming the veg.

Holding back some of the cauliflower and only adding it after blending was the game-changer for me. You get silkiness with those little soft bites—pure comfort with character.

INGREDIENTS + WHY THEY MATTER

• Cauliflower (1 medium) – Star of the show. I tried frozen once—not awful, but fresh gives much better texture and less wateriness.
• Butter (25g) – For the base. I used salted, so I held back a bit on seasoning.
• Onion (1 large) – Builds flavour. I chopped it a bit too rough once and regretted the chunky bits. Go fairly fine.
• Plain flour (25g) – Forms the roux, thickens the soup. Don’t skip cooking it for a minute—raw flour taste is not a vibe.
• Hot vegetable or chicken stock (1 litre) – Either works. Chicken gives it a savoury richness, but I go veg when cooking for mixed company.
• Mature Cheddar (50g) – The sharpness lifts everything. I once used Red Leicester (because that’s what I had)—it melted fine but the flavour was flat.
• Double cream (100ml) – For silkiness. Pour it in slowly off the heat to avoid curdling.

Making It Yours (Without Ruining It)

• Dairy-Free – I tested this with oat cream and a vegan Cheddar-style cheese. It wasn’t quite as rich, but still comforting and decent.
• Gluten-Free – Swap plain flour with a 1:1 GF flour blend. Works like a charm.
• Cheese Options – Try Gruyère if you want it posher. Don’t bother with mozzarella—it turns gloopy.
• Add-ins – A pinch of nutmeg or a bit of mustard powder takes it in a spicier direction. Roasted garlic stirred in? Also yes.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soup turned grey-ish	Overcooked cauliflower	Simmer just until fork-tender (10 mins)
Grainy texture	Added cheese too early	Stir in cheese off the heat
Soup too thin	Didn’t cook flour long enough	Let the roux bubble for 1 full minute
Bland flavour	Under-salted, weak stock	Season boldly + use good quality stock

HOW TO MAKE MARY BERRY’S CAULIFLOWER SOUP

1. Prep the Cauliflower
   Remove outer leaves, quarter the head, and break into florets. Dice the stalk. Set aside some tiny florets and leaves for texture later.
2. Sweat the Onion
   In a large saucepan, melt the butter on high. Add chopped onion, cover, and cook on low for 5 minutes. Then uncover and turn up the heat to boil off moisture.
3. Build the Base
   Stir in flour and cook for a full minute (don’t rush this!). Gradually add hot stock, whisking to avoid lumps.
4. Simmer the Cauliflower
   Add larger florets and stalk, season well, and simmer uncovered for 10 minutes until just tender.
5. Blend It Smooth
   Off the heat, blend until creamy (I use a stick blender). Return to the hob.
6. Add Texture Back In
   Tip in the reserved small florets and soft leaves. Simmer for 2–3 minutes until just soft.
7. Finish with Cheese and Cream
   Off the heat again, stir in grated Cheddar and cream. Taste and adjust seasoning.

TIPS FROM MY KITCHEN

• I use my old enamel stockpot—it holds heat beautifully and doesn’t scorch.
• Don’t skip holding back those small florets—it adds just enough texture to keep it interesting.
• I stir in the cream a spoonful at a time, with the pan off the heat. Keeps it velvety.
• If serving guests, I top with a swirl of cream and a grind of black pepper. Looks far fancier than it is.

STORAGE + SERVING

• Fridge: Lasts up to 3 days in a sealed container. I let it cool completely before refrigerating.
• Freezer: Freeze in portions (I use old takeaway tubs), up to 3 months. Thaw overnight in the fridge.
• Reheat: Gently on the hob—don’t boil once cream is in. Microwave works, but stir well.

Serve with: A crusty baguette, cheese toastie, or just a handful of chives snipped on top. Surprisingly good with a spoon of Dijon stirred in at the table.

FAQs – Real Query Answers

Q: Can I use frozen cauliflower?
A: You can, but let it thaw and pat dry first. It makes the soup slightly thinner, so reduce the stock a little.

Q: Is this soup vegetarian?
A: Yes, as long as you use vegetable stock and a vegetarian-friendly Cheddar (check the label for rennet).

Q: Can I skip the cream?
A: You can, but it won’t be quite as rich. Try a splash of milk or a knob of butter if you want a lighter version.

Q: Can I make it ahead?
A: Absolutely. It actually tastes better the next day. Just stir well after reheating.

Q: What can I garnish it with?
A: Crispy fried onions, a swirl of cream, chopped parsley, or even roasted chickpeas for crunch.

Try More Recipes:

• Mary Berry Creamy Asparagus Soup
• Mary Berry Chestnut Mushroom Soup
• Mary Berry Gazpacho
• Mary Berry Chicken Noodle Soup