Name: Warm up your evenings with this comforting cauliflower cheese soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 leeks, trimmed and chopped; 30g butter; 1 large cauliflower, trimmed and broken into small florets; 600ml vegetable stock; 500ml whole milk; 100g cheddar, grated; 50g parmesan or grana padano, finely grated; HERB CROUTONS; Ciabatta loaf, crusts off, cut into pieces; 3 Tbsp olive oil; Sea-salt flakes, to season; 1 tsp chopped thyme leaves

Warm up your evenings with this comforting cauliflower cheese soup

Ready in under an hour!

Serves 4

Prep

15M

Cook

40M

Total

55M

Skip to Recipe

Warm up your evenings with this comforting cauliflower cheese soup with golden herb croutons.

Ready in under an hour, this simple and creamy soup combines tender leeks and cauliflower with rich cheddar and parmesan, creating a velvety blend perfect for a cosy night.

Top it off with homemade herb croutons for an added crunch and burst of flavour. With just 15 minutes of prep time and simple ingredients, this recipe serves four and promises to become a household favourite. Here’s how to make it.

Looking for something a little different? Try one of these winter soup recipes. We’ve also got a great collection of cauliflower recipes; there’s something for everyone.

Ingredients

2 leeks, trimmed and chopped

30g butter

1 large cauliflower, trimmed and broken into small florets

600ml vegetable stock

500ml whole milk

100g cheddar, grated

50g parmesan or grana padano, finely grated

HERB CROUTONS

Ciabatta loaf, crusts off, cut into pieces

3 Tbsp olive oil

Sea-salt flakes, to season

1 tsp chopped thyme leaves

Method

Preheat oven to 180°C fan-forced (200°C conventional). To make herb croutons, toss ciabatta with olive oil, then sprinkle with salt and thyme and toss again. Spread on an oven tray and bake for 10-15 minutes until crisp and golden.

Cook leeks in butter until softened. Add cauliflower and cook for 5 minutes. Add stock and milk, bring to a simmer and cook for 20-25 minutes until cauliflower is really soft.

Use a stick blender to puree soup until smooth. Gently reheat, then stir in cheeses until melted. Serve topped with croutons.

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Ingredients

Method

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