Cauliflower and Blue Cheese Soup Recipe
A rich and creamy cauliflower and blue cheese soup that features roasted cauliflower, caramelized onions, and a tangy blue cheese finish. This velvety soup is perfect for a comforting meal and is garnished with fresh parsley for a touch of brightness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: British
Ingredients
Vegetables and Aromatics
- 1 cauliflower head (about 900g / 2 lb), cut into florets
- 1 brown onion, finely chopped
- 1 garlic clove, thinly sliced or minced
- Parsley, to garnish
Liquids
- 500 ml vegetable stock
- 50 ml double cream (heavy cream)
- 2 tbsp olive oil (divided)
Cheese
- 150 g Stilton or your favourite crumbly blue cheese
Instructions
- Roast the Cauliflower: Preheat the oven to 220°C (428°F). Line a large baking tray with foil or parchment paper, then spread the cauliflower florets out in a single layer. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 20 minutes until the edges are browned and caramelized.
- Sauté the Onions: Meanwhile, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped brown onion and sauté for about 10 minutes until softened and translucent.
- Add Garlic: Stir in the sliced or minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Simmer the Soup: Add the roasted cauliflower to the pan with the onions and garlic, then pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to low-medium and simmer gently for 10 minutes until the cauliflower is very soft and starting to break down.
- Blend the Soup: Transfer the soup mixture to a blender or use a stick blender directly in the pan to blend until smooth and silky.
- Add Cream and Blue Cheese: Pour in the double cream and add half of the crumbled blue cheese to the blended soup. Blend again briefly to combine the cheese evenly into the soup.
- Serve and Garnish: Divide the soup evenly between bowls. Top each serving with the remaining crumbled blue cheese and scatter fresh parsley on top as a garnish. Serve immediately and enjoy this flavorful, creamy soup.
Notes
- Roasting the cauliflower before adding it to the soup enhances its flavor by adding subtle caramelized notes.
- You can substitute Stilton with any blue cheese of your preference, but choose one that’s crumbly and flavorful for the best taste.
- For a lighter soup, reduce the cream or substitute with half-and-half, but this may affect the richness.
- Make sure to blend the soup until completely smooth for a velvety texture.
- This soup freezes well; store in an airtight container for up to 2 months.
Find it online: https://marthatasty.com/cauliflower-and-blue-cheese-soup-recipe/
