This cheesy cauliflower soup gets its rich flavour from two cheeses - parmesan blended into the soup and cheddar melted on top - plus a good splash of cream for creaminess.
It's my go-to once the weather turns cold, and the Thermomix does all the hard work, from cooking the cauliflower to blending it silky smooth. Start to finish, it's ready in under 40 minutes.
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
I love this soup with crusty sourdough or my Thermomix fluffy soft bread rolls for dunking. A scattering of crispy bacon bits or croutons on top adds a nice bit of crunch against all that creaminess.
Here's a Look at the Ingredients
- Cauliflower - the weight in the recipe card is after trimming, not the whole head.
- Vegetable stock - for this recipe I used a stock cube but you could also use the Thermomix vegetable stock concentrate.
- Unsalted butter - can be swapped for olive oil.
These photos are intended to give you a helpful visual overview of the recipe. You'll find the full ingredient list, exact quantities and detailed instructions in the printable recipe card at the bottom of this post.
Visual Step-by-Step Guide
- Cut the cauliflower into even-sized pieces so they cook evenly.
- Grate the parmesan and set aside for later.
- Chop the garlic, then add the butter and sauté.
- Add the cauliflower and vegetable stock and cook for 25 minutes.
- Check the cauliflower is soft, then add the cream and parmesan.
- Blend until smooth.
Cheesy Cauliflower Soup Top Tip
Grate the cheddar topping by hand: A box grater gives you a coarser shred that melts beautifully over the hot soup in a way that cheddar grated in the Thermomix just doesn't.
FAQ
Not at all - I've made this without it and it still works, just slightly less rich. Leave it out if you'd rather, or use it if you want that extra richness.
⭐️ Did you make this Cheesy Cauliflower Soup? I'd love to hear what you think - please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.
📖 Recipe
Thermomix Cheesy Cauliflower Soup
Ingredients
- 30 g parmesan cheese
- 2 garlic cloves peeled
- 10 g unsalted butter or olive oil
- 700 g cauliflower florets (trimmed weight, about a large cauliflower) cut into small even size pieces, see notes
- 500 ml vegetable stock
- 100 ml full-fat cream
- 40 g cheddar cheese for sprinkling on top
- seasoning to taste
Instructions
- Add the parmesan to the Thermomix bowl and grate for 10 sec/speed 8. Set aside for later. No need to clean the bowl.
- Add the garlic to the Thermomix bowl and chop for 3 sec/speed 7. Scrape down the sides of the mixing bowl. Add the butter and sauté for 3 min/100°C/speed 1 without the measuring cup.
- Add the cauliflower pieces and vegetable stock and cook for 25 min/100°C/speed 1, with the simmering basket or splatter guard in place instead of the measuring cup. After cooking, check the cauliflower is soft when pierced with a knife. If not, cook for a further minute or two.
- Add the parmesan and cream and blend for 1 min, slowly increasing the speed to 9. If it's too thick, add a little more hot water or stock until you reach the desired consistency. Season to taste.
- Serve topped with freshly grated cheddar cheese - I like to use a box grater to grate the cheddar rather than the Thermomix, as it melts more nicely over the hot soup.
Don Flanagan says
Very quick and easy. I use Greek yoghurt instead of cream.great for lunch on a cold Winter’s day.
Megan says
So tasty and easy to make
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…..