This heartwarming Thermomix Cheesy Cauliflower Soup can be on the table in under thirty minutes. It's deliciously creamy, comforting and perfect for a chilly day.
FEATURED REVIEW
"I had broccoli that needed eating so replaced half the cauliflower with that, and I didn't have cream, but did have sour cream. I doubled the cheeses as we love cheese. The result was absolutely amazing! I'll be making this again. And again….."
SUE
This Cheesy Cauliflower Soup is our new favourite. The simple ingredients are cauliflower florets, garlic, cream, Parmesan, butter, cheddar cheese and vegetable stock.
Recently, we've been taking advantage of the cauliflowers on special at the supermarket. We have also made some tasty cauliflower cheese and cauliflower rice.
I love the convenience of using the Thermomix to make soups from scratch. You can set and forget whilst getting on with other jobs (or lying on the couch), and there is less washing up.
The Best Soup Stock
I've used Massel vegetable stock cubes dissolved in hot water for this recipe as I love the taste and convenience. If using the Thermomix vegetable stock concentrate, 1 tablespoon equates to 1 store-bought stock cube. If using cold stock from a carton such as Campbells, just increase the cooking time by 5-10 minutes.
Serving Suggestions
I love this soup with crusty sourdough or my Thermomix Soft Bread Rolls. If you're a cheese lover, you could have it with some grilled cheese toasties.
More Delicious Soup Recipes
📖 Recipe
Thermomix Cheesy Cauliflower Soup
Ingredients
- 2 garlic cloves, peeled
- 10 g unsalted butter
- 650 g cauliflower florets, (a medium to large size cauliflower)
- 600 ml vegetable stock, I use Massel stock cubes for this recipe dissolved in hot water, see note 1
- 100 ml cream
- 30 g Parmesan cheese, grated
- Good quality cheddar cheese for sprinkling on top
- seasoning to taste
Instructions
- Place the peeled garlic in the Thermomix bowl and chop for 3 sec/speed 7. Scrape down the sides of the mixing bowl. Add the butter, and saute for 3 mins/100℃/speed 1 with the measuring cup off.
- Add the cauliflower florets and chop for 2 sec/speed 5.
- Add the vegetable stock and cook for 15 mins/100℃/speed 1. See note.
- Check that the cauliflower is cooked through. Add the Parmesan and cream and blend for 1 min/speed 8, slowly increasing the speed. If it's too thick, add a little more hot water until you reach the desired consistency.
- Check the seasoning, then serve topped with some good quality cheddar cheese.
Notes
- If using stock cubes or the Thermomix Vegetable Stock Concentrate, dissolve in boiling water first. If using cold stock from a carton such as Campbells, increase the cooking time by 5-10 minutes.
Lorelle says
HIya - just wondered if, as you use the massel stock cubes as I do too, whether you just add cold water or hot water as that will make a difference to the cooking time for me.
Thanks so much for your recipes - I love them!
Vicki says
Hi Lorelle, I use boiling hot water to dissolve the stock cubes first before adding to the Thermomix bowl. Thank you for pointing that out, I will mention it on my recipe. Vicki
Sue says
I had broccoli that needed eating so replaced half the cauliflower with that, and I didn’t have cream, but did have sour cream. I doubled the cheeses as we love cheese. The result was absolutely amazing! I’ll be making this again. And again…..