Jamie Oliver Cauliflower Cheese Soup

Let’s talk about this one: Jamie Oliver Cauliflower Cheese Soup. It’s creamy, yes, but not in that slick, bland way. There’s grit to it. A kind of roasted edge from the cauliflower, a depth that sneaks up on you because the mustard—barely there—still makes itself known. I made it when the wind wouldn’t stop howling through the old windows, and something warm had to happen. It did. (inspired by Jamie Oliver)

Ingredients Needed

Soup Base:

• 2 tablespoons olive oil
• 2 medium carrots, rough chop is fine
• 2 celery sticks, chopped like you’re in a hurry
• 2 onions, peeled and diced until your eyes burn
• 2 garlic cloves, smashed and roughly chopped
• One big cauliflower, about 800g, broken into smallish florets

The Good Stuff:

• 2 stock cubes (chicken or veggie, your call)
• 1.8 liters boiling water (you’ll eyeball it anyway)
• 200g Cheddar cheese, freshly grated because pre-shredded just doesn’t melt right
• A teaspoon of English mustard (don’t skip it)
• Salt and pepper—by taste, not measurement

How To Make Jamie Oliver Cauliflower Cheese Soup

1. Starting Off: I began with the carrots, celery, onion, garlic. It’s a ritual now—chopping in silence, kitchen lit up by late afternoon gray. Get a heavy-bottomed pot, pour in olive oil, medium heat. Everything goes in. Stir, wait, stir again. After 10 minutes, they’re softened. The onions catch a little color, and suddenly the room smells like it’s going to be okay.
2. Now the Cauliflower: Drop in the florets. The water—boiling—goes in next after you’ve stirred in the stock cubes. Watch the colors fade into broth. Bring it to a boil. Then, lid on, simmer low. Ten minutes. Maybe a few more. You’ll know when everything feels soft and the cauliflower gives up its fight.
3. Cheese + Heat: Off the heat now. Cheese in. Mustard too. Stir until it all folds together. It’s not just cheese soup. The mustard does something sharp. Unexpected. Taste it. Then add salt. Maybe pepper. Taste again.
4. Blend: Hand blender straight into the pot. Don’t be shy—go deep. Or use your countertop one, but cool it first unless you like soup explosions. Blend till it’s smooth. Not perfectly—just enough.
5. And Finally: Serve it. I had mine with sourdough that I burned slightly but still loved. Toss on extra cheese, bacon if you’ve got it. Or don’t. It stands on its own.

Why I Love This Recipe

Made it the first time just trying to empty the crisper drawer. It surprised me. My kid asked for seconds, which never happens with soup. It’s filling without being heavy, sharp without being weird. It’s also comforting in a way that doesn’t feel forced—like something your gran would’ve made but with a twist.

Recipe Tips

• Frozen cauliflower works, but it won’t taste quite the same. Still—use what you’ve got.
• English mustard is sneaky magic. Don’t sub it unless you have to.
• Gruyère makes it fancier. I tried it once. It worked.
• If you like texture, don’t blend all the way. Leave some bits.
• Don’t rush the simmer. It’s not the same if the veg don’t soften right.

How To Store This Jamie Oliver Cauliflower Cheese Soup

• Room Temp: Let it cool. Not for hours though—soup turns on you fast. Into the fridge within the hour.
• Fridge: Three days. Max. Reheat gently. It thickens, which is actually nice.
• Freezer: Cool completely first. Into bags or containers. I label mine with painter’s tape. Keeps for 2–3 months. Maybe more, but I never wait that long.
• Reheating: Microwave, stove, oven—it’s all fine. Just go slow. Stir often. That’s the trick to avoid weird spots.

Let’s Answer a Few Questions!

Can I use frozen cauliflower?
Sure. It’s not a deal-breaker. Just thaw it so it cooks right.

Is it vegetarian?
Yes—just pick veggie stock instead of chicken.

I don’t have a blender. Now what?
Use a masher. It’ll be rustic. But still real.

Can I double this?
Absolutely. Do it. It freezes beautifully.

What should I serve with it?
Crusty bread. A sharp salad. Something pickled, even. It plays well with others.

Nutrition Facts (roughly, per person)

• Calories: about 161
• Carbs: 17g
• Protein: 5g
• Fat: 8g
• Sugar: 8g
• Fiber: 1g

Try More Recipe:

• Jamie Oliver Carrot Orange Soup
• Jamie Oliver Sweet Potato And Chorizo Soup
• Jamie Oliver Marrow Soup