Jamie Oliver Cauliflower Cheese Soup is made with carrots, celery, onions, garlic, cauliflower, Cheddar cheese, and a hint of English mustard. This creamy Cauliflower Cheese Soup recipe creates a tasty and healthy soup that takes about 40 minutes to prepare and can serve up to 6 people.
Try More Jamie Oliver Recipes:
đ€ Why Youâll Love This Cauliflower Cheese Soup Recipe:
- Delicious and Comforting: This soup is creamy, cheesy, and full of flavor, making it a perfect comfort food.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is great for both beginners and experienced cooks.
- Nutritious: Packed with vegetables like cauliflower, carrots, celery, and onions, this soup is nutritious and healthy.
- Versatile: You can enjoy it as a main course or a side dish, and it’s easy to customize with your favorite toppings.
- Family-Friendly: This soup is loved by both kids and adults, making it a great option for family meals.
đ„ Jamie Oliver Cauliflower Cheese Soup Ingredients
- 2 medium carrots, chopped
- 2 sticks of celery, chopped
- 2 medium onions, chopped
- 2 cloves of garlic, chopped
- 800g (about 1 large head) cauliflower, cut into small florets
- 2 tablespoons olive oil
- 200g Cheddar cheese, grated
- 2 chicken or vegetable stock cubes
- Salt and black pepper, to taste
- 1 teaspoon English mustard
đ” How To Make Jamie Oliver Cauliflower Cheese Soup
- Prepare the Vegetables: First, chop the carrots, celery, onions, and garlic. Cut the cauliflower into small florets.
- Cook the Vegetables: Next, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped carrots, celery, onions, and garlic. Sauté for about 10 minutes, or until the carrots are tender and the onions are slightly golden.
- Add Cauliflower and Stock: Then, add the cauliflower florets to the pot. Dissolve the stock cubes in 1.8 liters (7 1/2 cups) of boiling water. Pour the stock into the pot, stirring to combine. Bring to a boil, then reduce the heat and let it simmer, covered, for about 10 minutes, or until all the vegetables are soft.
- Add Cheese and Seasoning: After the vegetables are cooked, remove the pot from the heat. Stir in the grated Cheddar cheese and 1 teaspoon of English mustard. Season with salt and black pepper to taste.
- Blend the Soup: Finally, use a hand blender to puree the soup until smooth. If using a countertop blender, let the soup cool slightly before blending in batches. Once blended, return the soup to the pot and reheat if necessary.
- Serve: Serve the Cauliflower Cheese Soup hot. Garnish with extra grated cheese and crispy bacon bits if you like.
đ Recipe Tips
- Use Fresh Veggies: Fresh carrots, celery, onions, and cauliflower make the soup taste the best.
- Grate Your Cheese: Grate Cheddar cheese yourself for better melting and flavor.
- Simmer Slowly: Keep the heat low when cooking the veggies to make the soup taste rich and avoid overcooking.
- Season Little by Little: Add salt and pepper a bit at a time, tasting often, to avoid making the soup too salty.
- Blend Well: Blend the soup well with a hand blender or regular blender for a smooth texture.
đ„ What Pairs Nicely With Cauliflower Cheese Soup?
This creamy Cauliflower Cheese Soup goes well with crusty bread, salad, roasted veggies, and grilled cheese sandwiches. You can also serve it with garlic bread, baked potatoes, steamed broccoli, and fresh fruit.
đ How To Store Leftovers Cauliflower Cheese Soup?
- Refrigerate: Store the Leftovers Cauliflower Cheese Soup in an airtight container in the refrigerator for up to 3 days.
- Freeze: Let the soup cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
đ„” How To Reheat Leftovers Cauliflower Cheese Soup?
- In the Oven: Preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish, cover with foil, and heat for about 20 minutes or until hot.
- In the Microwave: Place the soup in a microwave-safe bowl, cover, and heat on high for 2-3 minutes, stirring halfway through, until hot.
- On the Stove: Pour the soup into a pot and heat over medium heat, stirring occasionally, until itâs hot.
FAQs
Can I Use Frozen Cauliflower?
Yes, you can use frozen cauliflower. Just thaw it before adding it to the soup.
What Other Cheese Can I Use?
You can use GruyĂšre, Monterey Jack, or any cheese that melts well.
How Do You Thicken Cauliflower Cheese Soup?
To thicken the soup, you can add a small amount of cornstarch mixed with water, or cook it a bit longer to reduce the liquid.
Try More Jamie Oliver Recipes:
- Jamie Oliver Pea And Mint Soup Recipe
- Jamie Oliver Carrot Orange Soup
- Jamie Oliver Sweet Potato And Chorizo Soup
Jamie Oliver Cauliflower Cheese Soup Nutrition Facts
- Calories 161
- Calories from Fat 73
- Total Fat 8g
- Saturated Fat 3,8g
- Trans Fat 1g
- Cholesterol 24mg
- Sodium 889mg
- Potassium 0mg
- Carbohydrates 17g
- Fibres 1g
- Sugar 8g
- Protein 5g
Jamie Oliver Cauliflower Cheese Soup
Description
Jamie Oliver Cauliflower Cheese Soup is made with carrots, celery, onions, garlic, cauliflower, Cheddar cheese, and a hint of English mustard. This creamy Cauliflower Cheese Soup recipe creates a tasty and healthy soup that takes about 40 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Vegetables:Â First, chop the carrots, celery, onions, and garlic. Cut the cauliflower into small florets.
- Cook the Vegetables: Next, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped carrots, celery, onions, and garlic. Sauté for about 10 minutes, or until the carrots are tender and the onions are slightly golden.
- Add Cauliflower and Stock:Â Then, add the cauliflower florets to the pot. Dissolve the stock cubes in 1.8 liters (7 1/2 cups) of boiling water. Pour the stock into the pot, stirring to combine. Bring to a boil, then reduce the heat and let it simmer, covered, for about 10 minutes, or until all the vegetables are soft.
- Add Cheese and Seasoning:Â After the vegetables are cooked, remove the pot from the heat. Stir in the grated Cheddar cheese and 1 teaspoon of English mustard. Season with salt and black pepper to taste.
- Blend the Soup:Â Finally, use a hand blender to puree the soup until smooth. If using a countertop blender, let the soup cool slightly before blending in batches. Once blended, return the soup to the pot and reheat if necessary.
- Serve:Â Serve the Cauliflower Cheese Soup hot. Garnish with extra grated cheese and crispy bacon bits if you like.
Notes
- Use Fresh Veggies:Â Fresh carrots, celery, onions, and cauliflower make the soup taste the best.
- Grate Your Cheese:Â Grate Cheddar cheese yourself for better melting and flavor.
- Simmer Slowly:Â Keep the heat low when cooking the veggies to make the soup taste rich and avoid overcooking.
- Season Little by Little:Â Add salt and pepper a bit at a time, tasting often, to avoid making the soup too salty.
- Blend Well:Â Blend the soup well with a hand blender or regular blender for a smooth texture.
Jamie Oliver Cauliflower Cheese Soup