Cauliflower Cheese Soup with Cheesy Garlic Croutons

by Dominic Franks from @DomInTheKitchen

This cauliflower cheese soup is literally the food of the gods. I think it’s the mix of really strong cheddar and Manchego that does it.  That combination of cheeses is just the best for me. It’s the nuttiness of the cheddar and the slight tang of the Manchego that makes for the perfect combination.

This cauliflower cheese soup reminds me of mums Sunday roast.  She would always make a cauliflower cheese as a side dish and it always had crunchy breadcrumbs sprinkled on top.  

Kitchen Tools Needed: Cole & Mason Cambridge 20 Jar Herb & Spice Rack Carousel
also the Cole & Mason Haverhill Flow Control Oil & Vinegar Pourer 21cm and the Cole & Mason 105 Precision+ Beech Light Wood Salt & Pepper Mill Set 16.5cm.

Prep:  20mins

Cooking Time: 30mins

Difficulty: Easy

Serves: 6+


For the soup

  • butter & olive oil
  • 1 large onion – finely chopped
  • 1 stick celery – finely chopped
  • 2 garlic cloves – grated
  • 1 teaspoon dried thyme
  • 1 teaspoon chilli flakes
  • 1 large cauliflower head – chopped
  • 1 medium-sized potato (I actually used 4 smaller new potatoes) roughly chopped
  • 400ml milk – I just use what I had in the fridge which is skimmed milk
  • 400ml vegetable stock
  • 50g mature cheddar – finely grated
  • 50g Manchego cheese – finely grated
  • 1 teaspoon Dijon mustard
  • salt and pepper

For the cheesy crouton

  • 3 slices of bread (any bread will work – I like a crusty wholegrain)
  • 1/2 tsp garlic granules
  • 2 tablespoons olive oil
  • 50g mature cheddar, finely grated

To make the soup

  1. Put the onion, celery, garlic, butter and olive oil into a large saucepan set over a low-medium heat. Gently sauté them for 7–8 minutes until tender but not coloured. Stir in the thyme and chilli flakes halfway through.
  1. Add the cauliflower, potato, milk and vegetable stock. Season with salt and freshly ground black pepper, stir well, half cover the pan with a lid and slowly bring to a gentle simmer.
  1. Continue to cook for about 30 minutes, or until the vegetables are tender.
  1. Whizz the soup with a stick blender until silky smooth then stir in the grated cheese and mustard. Taste and add more salt and pepper as required.

To make the cheesy garlic croutons

  1. preheat the oven to 160C Fan
  1. Tear the bread into rough chunks and tip onto a small baking tray.  Drizzle well with olive oil, then sprinkle with the garlic granules and season with salt and freshly ground black pepper and shimmy them around to ensure they’re fully coated.
  1. Pop into the oven and cook the croutons for about 7 minutes, or until golden-brown and crisp, shimmy them around halfway through. Scatter the cheese over the top of the croutons and return the tray to the oven for a few minutes more to melt the cheese.

If you sprinkle the un-cooked croutons with a little water first before seasoning, it will help all the seasoning stick.

Make sure the soup has cooled down by half before you whizz it.  This will help avoid sudden splash back and also add extra flavour.

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