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. 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.
Toppings
This soup tastes amazing with grilled bacon on top.
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 the cream will separate, 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 unsalted 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 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°C/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°C/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. Enjoy with these Thermomix Soft Bread Rolls.
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.
Storage
Store the soup in an airtight container in the fridge and consume it 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 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…..