Skip to main content New<> this month
Get the Allrecipes magazine

Cauliflower Soup with Blue Cheese Fritters

Rated as 4.44 out of 5 Stars

"Sometimes an idea for a recipe pops into my head and even before I make it, I have a pretty good idea on what the results will be like. To say I was happy with the results would be a serious understatement. Soup is comforting, soothing, soul-warming – not something that chefs normally day-dream about. This soup was a different story. It may be the single greatest soup I have every made."
Added to shopping list. Go to shopping list.


1 h 30 m servings 402
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Stir 1/4 cup water, 2 tablespoons butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool, 5 to 10 minutes. Whisk egg into cooled dough until completely incorporated. Refrigerate until chilled, at least 30 minutes.
  2. Melt 2 tablespoons butter in a pot over medium-low heat. Cook and stir onion, garlic, and a pinch of salt in hot butter until onion is soft and translucent, 5 to 10 minutes. Add cauliflower, 2 cups water, and chicken stock. Bring to a simmer and cook until cauliflower is tender, about 30 minutes.
  3. Puree soup using an immersion/stick blender until smooth. Stir cream, nutmeg, cayenne, and a pinch of salt into soup. Reduce heat to low to keep soup warm while making the fritters.
  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  5. Fold crumbled blue cheese into chilled fritter batter until cheese is coated with dough. Spoon dough into a teaspoon and transfer to a second teaspoon to form a fritter. Drop fritters into oil and cook in the preheated oil until the outside is golden brown and cheese is melted on the inside, 2 to 3 minutes. Ladle soup into bowls and top with fritters and chives.


  • Cook's Notes:
  • You can substitute water for the chicken stock for a vegetarian version of the soup.
  • To puree the soup using a blender, pour cauliflower mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 402 calories; 34 18 9.4 108 694 Full nutrition

Explore more


Read all reviews 12
  1. 18 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Chef John is amazing! I always try his recipes because, just plain fact, they are always the best! Followed this recipe to the letter and it was exquisite. My husband, who is not crazy for ca...

Most helpful critical review

The only thing I didn't follow was the use of an immersion blender (because I didn't have one). Hubby had a few bites and stopped. I thought the fritters were great but the soup was lacking so...

Most helpful
Most positive
Least positive

Chef John is amazing! I always try his recipes because, just plain fact, they are always the best! Followed this recipe to the letter and it was exquisite. My husband, who is not crazy for ca...

I only made the soup - I was looking to use up some cauliflower. The soup was really good. I topped it off with some crumbled bacon and some parmesan cheese, which was delicious. Next time, I'll...

amazing!! all my family love it... and it works with kids who don't like cauliflower

Loved it! Chef John does it again!!

really liked the soup, smooth and creamy. Didn't make the fritters, but good with some cheese sprinkled on top, some bacon crumbled would be fantastic

I loved it!

I have tried several of Chef Johns recipes they are wonderful. I follow the recipes with no deviation because they are perfect. The fritters gave the soup that little extra.

So easy to make and tastes great! I used half and half because I didn’t have heavy cream.

This is a review just for the soup since I didn't make the blue cheese fritters. The soup was tasty, very smooth flavor that goes well with a slice or two of baguette bread. My family and I en...