Cauliflower cheese soup with croutons
Item 1 of 1
Enjoy the delicious, comforting flavours of cauliflower cheese in soup form. Gently simmered in milk for an extra creamy texture, our cauliflower soup is flavoured with cheddar and Parmesan but feel free to add your favourite mixture of cheeses. Top with luxuriously buttery Parmesan-coated croutons to add a bit of crunch. Omit the Worcestershire sauce and choose a vegetarian Parmesan substitute if you wish to make the soup vegetarian.
First published in 2020
Ingredients
Metric
Imperial
- vegetable oil, for frying
- 1 onion, diced
- 2 garlic cloves, sliced
- 2 sprigs of thyme, plus a few extra leaves to garnish
- 1 small cauliflower
- 500ml of milk
- 200ml of water, or vegetable stock
- 150g of cheddar, grated
- 20g of Parmesan, grated (or a vegetarian alternative)
- 1 tsp Dijon mustard
- 1 dash of white wine vinegar
- 1 dash of Worcestershire sauce, (optional)
- salt
- pepper
Parmesan croutons
- 2 slices of bread, diced
- 70g of butter
- 2 sprigs of thyme
- 1 garlic clove, bashed
- 10g of Parmesan, finely grated (or a vegetarian alternative)
- black pepper
- 1 dash of olive oil, for drizzling
SAVE RECIPE
Equipment
- Blender
Method
1
Heat a drizzle of vegetable oil in a large pan and sweat the onion and garlic with a pinch of salt until soft without colour
2
Meanwhile, cut the cauliflower into small florets and finely slice the stalk. Add to the pan with the thyme and cover with the milk and water or vegetable stock. Leave to simmer for 20 minutes or until the cauliflower is very soft
3
While the soup simmers, make the croutons. Heat the butter in a frying pan until melted and starting to foam. Add the thyme, garlic and bread cubes and fry in the butter until golden and crisp. Once crisp, grate in some Parmesan and toss so the cheese clings to the croutons. Keep warm
4
Add the cheeses and mustard to the soup, then use a hand blender or transfer to a blender jug to blitz to a smooth soup. Taste and add vinegar, Worcestershire sauce, salt and pepper until you're happy with the flavour
5
Serve the soup in bowls and garnish with the croutons, a drizzle of olive oil, a few thyme leaves and a crack of black pepper
First published in 2020
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025