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Cauliflower-and-Roquefort-soup in bowl on wood table

Cauliflower and Roquefort soup

For most people, eating Roquefort cheese goes great with bread or little crackers on a cheese tray. You may never have considered that this popular cheese was mashed up with butter and smeared inside celery sticks as a dinner starter. But for something that is honestly filling and tasty on cold days, you can’t go wrong with cauliflower and Roquefort soup. The combination of these flavors is also time-honored in the South of France.
For a cheese that develops its signature blue veins from the caves of Roquefort, this flavor profile is usually acquired. It makes a starter soup that will invigorate the senses and please the palates of those who have refined dining habits.


  • Wooden spoon
  • Small bowl


  • 1 whole cauliflowe (chopped)
  • 1 large onion (chopped)
  • large potato (chopped)
  • 1 liter of water (or vegetable stock)
  • 250-500 grams  Roquefort cheese (depending on how strong a flavor you want)
  • 1 tablespoon oil (vegetable or canola oil)
  • Salt  (any preference)
  • Pepper (freshly ground)