Creamy Mary Berry Cauliflower Soup Recipe

This creamy velvety Mary Berry Cauliflower Soup is made with fresh cauliflower, floury potatoes, and rich vegetable stock, ready in 40 minutes. The hot vegetables blend into a remarkably smooth puree that feels incredibly comforting on a chilly afternoon. I always keep these basic ingredients on hand for quick lunches.

Why This Classic Works

I used to make cauliflower soup without potatoes, and it always turned out a bit watery. Adding a diced floury potato gives this soup a naturally thick texture without needing a heavy roux.

Simmering the vegetables gently in stock ensures the cauliflower flavour shines through without becoming bitter. I learned that taking the pan off the heat before blending prevents hot splashes in the kitchen.

Mary Berry Cauliflower Soup Ingredients

• 1 large cauliflower (about 600g florets)
• 50g butter
• 1 large onion, chopped
• 1 medium floury potato, peeled and diced
• 800ml vegetable stock
• 200ml whole milk
• Salt and freshly ground black pepper to taste

How To Make Mary Berry Cauliflower Soup

1. Sauté the Base: Melt the butter in a large saucepan over medium heat and gently fry the onion for 5 minutes until soft.
2. Add the Vegetables: Stir in the cauliflower florets and diced potato, coating them thoroughly in the melted butter.
3. Simmer the Soup: Pour in the vegetable stock, bring to a gentle boil, then cover and simmer for 20 minutes until the vegetables are tender.
4. Blend and Finish: Remove from the heat, pour in the milk, and use an immersion blender to blitz the mixture until completely smooth.

Recipe Tips

• Cut evenly: Dicing the potato and sizing the cauliflower florets evenly ensures they cook at the exact same rate.
• Avoid rapid boiling: Boiling the soup too hard can make the milk split and the cauliflower taste bitter.
• Use a powerful blender: For the smoothest texture, blend for a full minute longer than you think you need.

What To Serve With Cauliflower Soup

Serve this warm bowl of comfort with thick slices of fresh crusty sourdough bread to mop up every drop. A handful of crunchy garlic croutons or a warm cheese scone also makes an excellent pairing for a heartier meal.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 3 days. You can freeze this soup for up to 3 months, though it may need a quick whisk when reheating as the milk can sometimes separate.

FAQs

Can I use frozen cauliflower?

Yes, you can use frozen cauliflower florets directly from the freezer. You may need to add 5 minutes to the simmering time.

How do I fix a soup that is too thin?

If the soup is too thin, simmer it uncovered for a few minutes to reduce the liquid. Next time, add a slightly larger potato.

Can I make this dairy-free?

Substitute the butter with olive oil and swap the whole milk for unsweetened oat milk or almond milk.

Nutrition

• Calories: 210 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 480mg
• Total Carbohydrate: 18g
• Protein: 6g

Try More Recipes:

• Mary Berry Tomato Soup Recipe
• Mary Berry Chilled Curried Apple and Mint Soup Recipe
• Mary Berry Tzatziki Soup Recipe