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Roasted Cauliflower Soup with Parmesan Croutons

Made with both milk and stock, Roasted Cauliflower Soup is creamy and velvety without being cloying or overly rich. Topped with crunchy, cheesy and garlicky croutons plus morsels of cheese to melt in as you eat, it's a warming, comforting delight.

Course Soup, Starter, Lunch, Light Meal
Cuisine British, Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2 generously
Author Moorlands Eater

Ingredients

  • 1 medium cauliflower
  • salt & pepper
  • 3 tbsp olive oil
  • 20 g butter
  • 2 medium onions roughly chopped
  • 2 cloves garlic finely chopped or grated
  • 1 small potato peeled or not, diced small
  • 400-500 ml stock chicken or vegetable
  • 200-250 ml milk

For the croutons

  • 1 tbsp olive oil
  • 1 clove garlic finely chopped or grated
  • 0.5 tsp smoked paprika optional
  • salt & pepper
  • 1 thick slice good crusty bread cut into 1cm cubes
  • 1 tbsp Parmesan finely grated

To serve

  • 60 g cheese e.g. Cheddar diced small
  • 1 tbsp snipped chives optional

Instructions

  1. Preheat the oven to 220C / 200C Fan / Gas 7

  2. Remove and discard the outer leaves of the cauliflower.

    Chop the florets and main stem into chunky pieces and put in a roasting tray.

  3. Season the cauliflower with salt and pepper, drizzle with 2 tbsp of the olive olive and mix together well: using your hands is best to make sure all the cauli is nicely coated.

  4. Put in the oven and roast until the edges of the cauliflower are turning golden and it's starting to soften, turning occasionally (15-20 minutes). Remove from the oven but leave it switched on.

  5. While the cauliflower is roasting, put the remaining 1 tbsp of olive oil in a saucepan along with the butter.

  6. When it is moderately hot, add the chopped onion plus a little salt and pepper.

    Cook until the onion is softening (10-15 minutes), adding the garlic and potato for the last few minutes.

  7. When the cauliflower is ready, tip it into the saucepan to join the onions etc.

    Wipe the roasting tray: you'll need it for the croutons

    Add 400ml of the stock and 200ml of the milk. Add a little more salt and pepper, stir well, cover and bring to the boil.

    Immediately turn down the heat to a gentle simmer and cook until the cauliflower and potato are soft (10-15 minutes). Turn off the heat.

For the croutons

  1. While the soup is simmering, take a small bowl and mix together the olive oil, garlic, smoked paprika if using, plus a little salt and pepper.

  2. Put the bread cubes on the roasting tray and pour over the olive oil mixture.

    Toss together with your hands so that the bread is completely coated.

  3. Spread the croutons out in a single layer and put in the oven.

    Cook until crispy and browned all over, turning occasionally and making sure they don't burn (10-15 minutes).

    Remove from the oven, quickly toss with the grated Parmesan then transfer to a bowl and set aside.

To serve

  1. Puree the soup with a stick blender, or by transferring to a liquidizer or food processor. Add more of the milk or stock for a thinner soup.

    Check the seasoning and gently reheat if necessary.

  2. Divide between bowls and scatter with the croutons, diced cheese and chives if using.

Recipe Notes

Leftovers can be cooled and kept in the fridge for 2-3 days or frozen.

Reheat in a saucepan or microwave until piping hot.