Cheesy Cauliflower Soup

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    5hrs 50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    408

All the comforting flavors of cauliflower cheese in a soup. Any sharp, hard cheese would work beautifully here, but cheddar is a classic. A swirl of heavy cream adds an extra touch of decadence.

recipe updated 8 Oct 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Potato icon
    Potato
    ¾
  • Cauliflower icon
    Cauliflower
    1
  • Parmesan cheese icon
    Parmesan cheese
    about ½ cup (76g)
  • Nutmeg icon
    Nutmeg
    as needed
  • Butter icon
    Butter
    2 tbsp (28g)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Vegetable stock icon
    Vegetable stock
    2.5 cups (600ml)
  • English mustard icon
    English mustard
    1 tsp (5g)
  • Worcestershire sauce icon
    Worcestershire sauce
    3 tsp (15ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Milk icon
    Milk
    ¾ cup (180ml)
  • Heavy cream icon
    Heavy cream
    ¾ cup (158ml)
  • Croutons icon
    Croutons
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Skillet pan
  • kCook icon Stick blender
  • kCook icon Slow cooker
  • kCook icon Medium bowl
  • kCook icon Large cast iron skillet
  • kCook icon Slow cooker bowl

Step preview

  1. Add butter and olive oil to a clean large cast iron skillet
  2. Heat
  3. Add onion and potato to the large cast iron skillet
  4. Fry until softened - 5 min
  5. Add cauliflower, vegetable stock, English mustard, worcestershire sauce, parmesan cheese and salt & pepper to the large cast iron skillet
  6. Stir and bring to a boil
  7. Transfer content of large cast iron skillet to slow cooker bowl and cover
  8. Cook in slow cooker until tender - 5 hr, low heat
  9. Purée with stick blender
  10. Stir milk into the soup and cover
  11. Cook in slow cooker - 15 min, high heat
  12. Add nutmeg to the soup
  13. Stir
  14. Ladle soup into medium bowl
  15. Swirl heavy cream into the soup
  16. Sprinkle with nutmeg
  17. Garnish with croutons
  18. Serve
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