Warm up your evenings with this comforting cauliflower 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.
Cauliflower soup recipe
Ingredients
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.
Why you’ll love this cauliflower soup recipe
This cauliflower soup recipe is the kind of dish that earns a permanent spot in your weeknight rotation. It’s creamy, comforting, and comes together in under an hour.
It’s also incredibly versatile. Serve it as a starter, a light lunch, or bulk it up with crusty bread for a proper dinner. And if you’re feeding a crowd, it scales up easily and reheats beautifully the next day.
Whether you’re after the best cauliflower soup ever or just need a reliable go-to, this recipe delivers every time.
How to add flavour to your cauliflower soup
Cauliflower has a mild, nutty flavour that acts as a brilliant base for building depth. Here are some easy ways to take your cauliflower soup to the next level:
Roast the cauliflower first. Roasting the florets in the oven before adding them to the pot adds a caramelised, slightly smoky flavour that raw or steamed cauliflower simply can’t match.
Layer your aromatics. Don’t skip the leek or onion base. Cooking them low and slow in butter before adding the cauliflower builds a savoury foundation that makes the whole soup taste more complex.
Add spice. A pinch of smoked paprika, cumin, or a mild curry powder stirred in with the aromatics adds warmth without overpowering the soup.
Finish with something sharp. The parmesan and cheddar in this recipe add a lot of the flavour. A squeeze of lemon juice at the end has the same effect if you prefer to keep it lighter.
Don’t forget the topping. Herb croutons, crispy bacon, toasted seeds, or a swirl of chilli oil all add a finishing hit of flavour that makes the soup feel complete.
Yes, cauliflower soup keeps well in the fridge for up to 3 days and reheats on the stovetop beautifully. Make the croutons fresh when serving.
Yes, cauliflower soup freezes well for up to 3 months. Leave out the cheese and croutons before freezing, then stir the cheese through when reheating.
The cauliflower itself thickens the soup naturally when blended. If you want it thicker, simply simmer it a little longer before blending, or add a small boiled potato.
More soup recipes:
- Curried cauliflower and chickpea soup
- Thai-style pumpkin and prawn soup
- Moroccan-spiced carrot and cauliflower soup with dukkah bread dippers
