Velouté de Chou-fleur, French Cauliflower Soup
A velvety white soup of tender cauliflower, nutmeg and bechamel, finished with crisp cheese croutons.
Made with White bechamel sauce and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the bechamel and vegetable stock first (see the base recipes).
- 2
Heat the oil in a large pan and soften the onion for 6 minutes. Add the garlic for 1 minute.
7 min - 3
Add the cauliflower and your ready made vegetable stock. Bring to the boil, cover and simmer for 15 minutes until very tender.
15 min - 4
Add the bechamel and nutmeg, then blend with a stick blender until completely smooth. Reheat gently and season.
- 5
Heat the grill. Toast 4 slices of bread, sprinkle with cheese and grill until bubbling. Cut into croutons.
- 6
Ladle the soup into warm bowls and top with the cheesy croutons.
Tips
- Blend for a full 2 minutes for the silkiest texture, or pass through a fine sieve.
- Loosen with a splash of milk or stock if the soup is thicker than you like.
- A pinch of ground white pepper keeps the colour pale.
Storing and freezing
Keeps up to 3 days in the fridge once cooled within 2 hours, or 3 months frozen. Reheat until steaming hot throughout.
Questions
What is a veloute?
Veloute means velvety. In French cooking it is a smooth soup or sauce thickened with a roux or similar base, as here.
Can I make it dairy free?
Yes, if your bechamel is made with plant milk and dairy free spread. Leave out the cheese croutons or use a dairy free cheese.
Can I use frozen cauliflower?
Yes. Use 700 g frozen florets straight from the freezer, adding 3 to 5 minutes to the cooking time.
More made with white bechamel sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.