Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cauliflower cheese soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Throw a new spin on this comforting classic by blending into a smooth and creamy soup. Accompanied by irresistible cheesy, crunchy croûtons. Our Cauliflower Cheese Soup combines bacon, sautéed onions with carrots, simmered with cauliflower and seasonings, then puréed and mixed with cheddar cheese and cream.
Cauliflower cheese soup is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Cauliflower cheese soup is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have cauliflower cheese soup using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Cauliflower cheese soup:
- Get 1 Cauliflower, trimmed and cut into florets
- Make ready 2 Leeks, trimmed, cleaned and sliced
- Get 2 slice Bread, roughly cut into small cubes
- Get 600 ml Chicken stock
- Prepare 300 ml Milk
- Take 100 grams Cheddar cheese, grated
- Get 25 grams Butter
- Get 3 tbsp Vegetable oil
- Prepare 2 tsp Prepared English mustard
- Get 1 tsp Ground nutmeg
- Make ready 1/2 tsp Paprika
This soup is simple and easy, and just right on those cold nights. This smooth, creamy cauliflower soup with sharp cheddar cheese is absolutely what you want on a chilly day. It's ready in under an hour. Serve with some crusty bread and a side salad!
Steps to make Cauliflower cheese soup:
- Place the cauliflower florets in a saucepan with the stalk and milk and bring to the boil. Reduse the heat and simmer for 10 minutes until the cauliflower is tender.
- Meanwhile, melt the butter in a frying pan and cook the leeks over medium heat, stirring occasionally, for 5 minutes.
- Add the mustard and nutmeg to cauliflower, and stir in the cheese. Transfer to a food processor and whizz until smooth.
- Return to the pan stir in the leeks and season with a little pepper. Heat through gently while cooking.
- Heat the oil in a large frying pan over a high heat. Toss the bread cubes with the paparika and cook the croutons, stirring frequently, for 2-3 mins until golden and crisp. Drain oil on kitchen paper.
- Ladle the soup into serving bowls and scatter the croutons on over the top.
Make this warm winter soup from scratch with the red shirt lady using natural ingredients. For a written recipe, go to. We've given cauliflower cheese a tasty twist with this warming soup - an easy lunch to make on an autumnal day. Find more soup recipes on Tesco Real Food. This cauliflower soup is a snap to fix and cook in the slow cooker—a creamy blend of cauliflower, cheddar cheese, and complementary seasonings.
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