Cauliflower Soup with Beer and Cheese

    55 minutes

    An excellent version of cauliflower soup with lots of veggies, cheese and beer. You can cut the amount of butter used for frying if you wish. A good way to eat cauliflower cos it stays in chunks.

    40 people made this

    Serves: 6 

    • 1/2 cup chopped spring onions
    • 1 cup sliced celery
    • 1 cup sliced carrots
    • 250g mushrooms, sliced
    • 170g butter
    • 1/2 cup (60g) flour
    • 1 teaspoon mustard powder
    • 5 cups (1.25litres) chicken stock
    • 1 small head cauliflower
    • 1 stubbie (375ml) of beer
    • 250g grated mature cheddar cheese (or to taste)
    • 2 tablespoons grated Parmesan cheese
    • salt and pepper to taste

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Saute the spring onions, celery, carrots, and mushrooms in the butter. Mix the flour and dry mustard into sauteed vegetables. Add chicken broth, bring to a boil.
    2. Break up cauliflower into bite-size pieces, steam until just tender.
    3. Reduce heat of sauteed vegetables to a simmer, add cauliflower, beer, and cheeses.
    4. Simmer 15-20 minutes. Add salt and pepper to taste.

    Make it Vegetarian

    Use veggie stock instead of chicken stock.

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    Reviews in English (36)


    This is SO good! I followed the advice to add Velveeta (about 6 ounces). Since it did that, I used slightly less shredded sharp chedder (about 2 ounces less). I didn't have green onion on hand, so I used yellow onion, and light beer so it wouldn't overwhelm the soup. I salted and peppered the veggies while they sauteed and I forgot to steam the cauliflower separately, but it cooked perfectly during the 20 minute simmer. I didn't want to use 3/4 cup butter, so I used a few tbsps olive oil, and a couple tbsp light butter. I can't believe how good this soup is - the best soup I've had! I will absolutely make this again.  -  18 Jun 2010  (Review from Allrecipes USA and Canada)


    I made this exactly as written, only using mild Cheddar rather than sharp, and light beer - and was initially very unimpressed. While I loved the chunkiness of the vegetables, the broth itself was watery rather than creamy and even had flecks or grains of cheese in it - not pretty. I took a guess on what would correct this and added a good chunk of Velveeta, noted for it's smoothness and melting quality. I can't tell you what an incredible difference this made! The soup was totally transformed and became creamy, rich and smooth! I was so pleased! Even though to start I really wanted to rate this as three stars, the soup ended up being so darn good I didn't want to take the risk of turning anyone off to it. With just this small change of adding Velveeta, this became a five star soup!  -  17 Jun 2009  (Review from Allrecipes USA and Canada)


    I really loved this soup! This has to be one of the best soups I've made/eaten - and I don't like beer! I didn't have any califlower but used potatoes, adding them with all the other veggies. I added a bit of sour cream in the end and I had less than a bottle of beer to put in it but you could still taste it. We topped it with additional parmesan cheese.  -  25 Nov 2008  (Review from Allrecipes USA and Canada)