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.
This Cheesy Cauliflower soup is our new favourite soup at the moment. The simple ingredients are cauliflower florets, garlic, cream, Parmesan, butter, cheddar cheese and vegetable stock.
Recently we've been taking advantage of cauliflowers being 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.
Toppings
This soup tastes amazing with grilled bacon on top or crunchy cheesy croutons.
Storage
This soup will last up to three days in the fridge in an airtight container. Because it contains cream, it's best not to freeze it as it will separate (due to the cream), resulting in a grainy texture.
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📖 Recipe
Thermomix Cheesy Cauliflower Soup
A warm and comforting Cheesy Cauliflower Soup made quickly and easily in the Thermomix.
Ingredients
- 2 garlic cloves, peeled
- 10g butter
- 650g cauliflower florets, (a medium to large size cauliflower)
- 600ml vegetable stock, I use Massel stock cubes for this recipe dissolved in hot water, see note 1
- 100ml cream
- 30g Parmesan cheese, grated
- Good quality cheddar cheese for sprinkling on top
- seasoning to taste
Instructions
- Place the peeled garlic into the Thermomix bowl and chop 3 sec/speed 7. Scrape down the bowl, add the butter and saute 3 mins/100°/speed 1 with the measuring cap off.
- Add the cauliflower florets and chop for 2 sec/speed 5 to break them up.
- Add the vegetable stock and cook for 15 mins/100°/speed 1. See note.
- Check the cauliflower is cooked through, add the Parmesan, cream and blend for 1 min/speed 8, very slowly increasing the speed. If it's too thick, add a little more hot water until desired consistency.
- Check the seasoning, then serve topped with some good quality cheddar cheese. Enjoy with these Thermomix Soft Bread Rolls or crusty sourdough bread.
Notes
- If using stock cubes or the Thermomix Vegetable Stock Concentrate, dissolve in boiling hot water first. If using cold stock from a carton such as Campbells, increase the cooking time by 5-10 minutes.
Storage
The soup can be made ahead and tastes even better the next day. Store in the fridge in an airtight container and consume within three days.
This soup is not suitable for freezing as it contains cream (which will separate).
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 234Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 49mgSodium: 835mgCarbohydrates: 13gFiber: 4gSugar: 6gProtein: 9g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Lorelle
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
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