Homemade Cauliflower Cheese Soup with Croutons
This lovely warming soup is perfect for a light lunch or as a starter when you’re cooking for a fair few. Even better, it’s unbelievably easy to make and is perfect for when you’re watching your pennies. Matt and I often make a big batch of this soup on a Sunday and store it in the fridge, taking it to work with a slice of fresh bread for lunch.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Serves: 5 portions
Ingredients
- 1 large cauliflower – cut into small florets
- 1 onion – chopped
- 700ml vegetable stock
- 300ml milk
- 120g mature cheddar - grated
- 1 tsp salt
- 1 tsp pepper
- ½ tsp nutmeg
- Handful of fresh chives – roughly chopped
- 2 slices white bread
- Glug of olive oil
Method
- Firstly, fry the onions for 5 minutes, until soft. Then add the cauliflower, milk and stock and bring to the boil.
- Simmer for 30 minutes until the cauliflower has softened. Whilst your soup is simmering you can make your croutons; cut your slices of bread into small, crouton-sized squares and lay out on a baking tray. Cover in a glug of olive oil and sprinkle with salt and pepper, then put under the grill at medium heat for 2 minutes, turn over and grill for another 2 minutes. Once golden brown, take the croutons out and leave to cool on the side.
- Once it has softened, you can either blend you soup, or, as I prefer to do, mash it using a potato masher. I go for the latter options because it gives a thicker soup with more body. Then add in your cheese, a small amount at a time, stirring as you go, until all of the cheese is melted into your soup.
- Season your soup with salt and pepper and add in the nutmeg. This is a great time to taste your soup and make any last seasoning adjustments. Once you’re happy, serve the soup into individual bowls and add 2 or 3 croutons to each bowl.
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