Cauliflower cheese soup with cheese toastie topping
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Cauliflower cheese soup with cheese toastie topping
Part cauliflower cheese, part French onion soup, this velvety little number is comfort food at its finest. The soup is enriched with a generous wedge of blue cheese to add a touch of acidity, then topped with a blanket of toasted Gruyère croutons. Feel free to switch up the cheese with whatever you have in the fridge – a blend of sharp and creamy cheeses works well
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
586Kcal
Fat
31gr
Saturates
15gr
Carbs
46gr
Sugars
14gr
Fibre
7gr
Protein
26gr
Salt
3.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 tbsp rapeseed oil
- 2 onions, finely chopped
- 1 large cauliflower, cut into small florets
- 1 tsp picked thyme leaves, or ¼ tsp dried, plus extra to garnish
- 800ml vegetable stock, made with 2 stock pots or cubes
- 200ml whole milk
- 100g blue cheese*, crumbled
- 1 x 225g Taste the Difference stone baked white baton, sliced
- 20g butter
- 100g Gruyère*, grated
Step by step
Get ahead
Prep to the end of step 2 and store in the fridge for up to 2 days. Reheat and continue from step 3.
- Heat the oil in a large ovenproof saucepan or stock pot and fry the onions for 6-8 minutes until soft. Add the cauliflower florets and thyme and continue to fry for 4-5 minutes, or until the cauliflower has a little colour on it. Add the stock and bring to a simmer. Cover and cook gently for 15-20 minutes, or until the cauliflower is tender.
- Add the milk and the blue cheese to the pan and continue to heat gently for a couple of minutes until the cheese has melted in. Use a stick blender to blend the soup until smooth. Season to taste and keep warm.
-
Preheat the grill to medium-high. Toast the bread slices then butter one side. Pop the slices on top of the soup in its pan (buttered side up) and then cover with the grated Gruyère. Flash under the grill for a couple of minutes until the cheese has melted and is bubbling. Serve immediately, garnished with extra thyme sprigs if you like.
*Use vegetarian cheese if required.
