Blue Cheese and Cauliflower Soup

20 mins serves 4

With an abundance of cauliflower in the garden and of course a good supply of home made blue, this winter warmer was meant to be. Rich, creamy and satisfying. I have used Gorgonzola picante in the recipe but if you have your home made stilton style cheese it works a treat.





  • 1 head of cauliflower
  • 150 grams gorgonzola picante
  • 250 grams mascarpone
  • 1 litre of Massels beef style stock (or you stock of choice)
  • Thyme to garnish
  • Toasted sour dough or similar to serve


Break cauliflower into flowerets.

In a pot bring the 1 litre of stock to the boil and add the cauliflower. Lower heat to bring back to a simmer until the cauliflower is tender.

Remove pot from heat and blend the cauliflower with the stock, using stick blender, until smooth.

Place pureed cauliflower back on to a low heat, add the blue cheese and mascarpone, keeping warm while stirring until cheese has melted and mascarpone has incorporated. Do not boil.

Serve your Blue Cheese and Cauliflower Soup warm, garnished with thyme and toasted sour dough.


Blue Cheese and cauliflower Soup


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