Cream of Cauliflower Cheese Soup

    (104)
    2 hours 20 min

    This soup is ultra-creamy. Steamed cauliflower is pureed with sauteed leek, onion and carrots, then blended with milk, cream and Gruyere cheese. It's perfect for the cold winter months. Serve with fresh bread.


    99 people made this

    Ingredients
    Serves: 12 

    • 75g unsalted butter
    • 1 leek, chopped
    • 1 onion, chopped
    • 1 carrot, chopped
    • 1 teaspoon dried tarragon
    • 1/2 teaspoon dried thyme
    • 4 tablespoons plain flour
    • 250ml dry white wine
    • 1.5 litres chicken stock
    • salt to taste
    • 1/4 teaspoon freshly ground white pepper
    • 1 head cauliflower, broken into small florets and steamed
    • 250ml milk
    • 250ml whipping cream
    • 275g Gruyere cheese, grated

    Method
    Prep:20min  ›  Cook:50min  ›  Extra time:1hr10min  ›  Ready in:2hr20min 

    1. Melt the butter in a stock pot over medium high heat. Add leek, onion and carrot; cook, stirring occasionally, for 10 minutes. Stir in the tarragon and thyme; cook 1 minute longer. Add flour; cook, stirring constantly, for 1 minute. Reduce the heat to medium and gradually stir in the wine and chicken stock. Season the soup with salt and white pepper. Add the steamed cauliflower. Simmer the soup, uncovered, stirring occasionally for 30 minutes.
    2. Puree the soup in batches in a liquidiser and return to the pot. Stir in the milk, cream and Gruyere. Gently heat just until heated through and the cheese has melted

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    Reviews & ratings
    Average global rating:
    (104)

    Reviews in English (84)

    by
    40

    I had only had Cream of Cauliflower soup once in my life about seven years ago in Scotland. It was so delicious and I bragged about it for years. Since we are growing fresh cauliflower in our garden, my husband suggested I try to make some. Not only was it simple, but out of this world. Should you happen to get ahold of some home grown cauliflower, that is definitely the way to go. Our neighbors said they've never had anything like it and bragged for hours. I don't cook with unsalted butter, so, I used salted which didn't seem to hurt it. I, too, used extra cauliflower and I did not use the cheese...didn't need it.  -  07 Feb 2006  (Review from Allrecipes US | Canada)

    by
    30

    We found this to be wonderful with fresh local autumn cauliflower. Did not puree it much the second time...just used a potato masher in the pot a little bit. We liked the texture. Instead of Swiss, I used a cheddar with garlic, just because it's what I had, very successfully. Kids liked it, too!!  -  25 Nov 2003  (Review from Allrecipes US | Canada)

    by
    23

    Omitted the milk and cream. Instead, used 4 oz cream cheese. I also did not use swiss cheese on top. Very gourmet tasting.  -  24 Sep 2005  (Review from Allrecipes US | Canada)

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