Thermomix Cheesy Cauliflower Soup
Creamy and cheesy, this Thermomix cauliflower soup is a weeknight winner made with simple pantry staples and two types of cheese.
Servings: 4
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.
Notes
Cauliflower weight: Use the trimmed weight, after discarding the leaves and stalk, not the weight of the whole head. Using less cauliflower than that can leave the soup thin and watery.
Storing and freezing: Store in an airtight container in the fridge and use within two days. This soup freezes well - thaw it overnight in the fridge before reheating. It may look a little separated once thawed, but it comes back together as it reheats and tastes just as good.
