Cauliflower Soup with Toasted Cheese Croutons


Cauliflower Soup with Toasted Cheese Croutons

Cauliflower Soup with Toasted Cheese Croutons

Creamy cauliflower soup that makes for a hearty main course meal.


  • 1 head cauliflower, green leaves removed, cut into florets
  • 1 small sweet onion, peeled and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1 teaspoon white pepper
  • 1 small Yukon gold potato, peeled, cut into 1-inch pieces
  • 1 bay leaf
  • 4 cups vegetable stock
  • 2 cups water
  • ½ cup heavy cream, room temperature
  • ½ teaspoon nutmeg
  • 1 tablespoon Dijon mustard
  • 1/2 cup sharp cheddar cheese, grated
  • 2 teaspoons olive oil
  • 4 slices of baguette, about 1/2” thick


    Cauliflower Soup

    1. Preheat oven to 400 degrees F.
    2. Place the cauliflower, onion, olive oil, salt and pepper in a medium bowl and mix well.
    3. Place on a parchment paper lived baking pan and roast in oven for 35-40 minutes.
    4. Remove from the oven and transfer the cauliflower and onion to a large sauce pot. Add the potatoes, bay leaf, vegetable stock and water and turn on medium high heat.
    5. Simmer until the potatoes are tender and soft.
    6. Whisk in the heavy cream and bring to a light simmer.
    7. Remove the bay leaf and discard.
    8. Blend with the Sweet Heritage hand held blender until
      smooth, taste for seasoning.
    9. Add the nutmeg and whisk.
    10. Serve in individual bowls and top with toasted cheese croutons.

    Toasted Cheese Croutons

      1. Preheat oven to 350 degrees F.
      2. In a medium mixing bowl, combine the mustard, cheese and olive oil.
      3. Brush both sides of each slice of baguette. Place on aluminum foil lined baking pan and place in oven.
      4. Bake for 7-10 minutes, or until golden brown.

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