Cauliflower Cheese Soup Recipe

45 minutes


  • 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


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
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
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
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
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