Mary Berry’s Cauliflower Soup is made with cauliflower, butter, onion, plain flour, vegetable or chicken stock, mature Cheddar, and double cream. This easy cauliflower soup recipe creates a delicious and creamy soup that takes about 30 minutes to prepare and can serve up to 4 people.
This Cauliflower Soup Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Cauliflower Soup Ingredients:
- 1 medium cauliflower
25g (1oz) butter
1 large onion, roughly chopped
25g (1oz) plain flour
1 litre (1¾ pints) hot vegetable or chicken stock
50g (2oz) mature Cheddar, grated
100ml (3½fl oz) double cream
How To Make Mary Berry Cauliflower Soup?
- Prepare the Cauliflower: Remove the outer leaves of the cauliflower and discard. Cut the cauliflower into quarters and pull or cut off the florets. Dice the stalk and set aside any smaller florets and tiny pieces for texture. Reserve the larger florets and softer leaves for the soup.
- Cook the Onion: Melt the butter in a pan over high heat. Add the onion, cover the pan, lower the heat, and gently cook for about 5 minutes. Uncover, raise the heat, and boil off any excess liquid.
- Make the Soup Base: Sprinkle in the flour, stirring until combined, and cook for a minute. Gradually pour in the hot stock, stirring to avoid lumps, and bring to the boil. Add the larger cauliflower florets and diced stalk, season with salt and pepper, and simmer for about 10 minutes, or until tender.
- Blend and Finish: Remove the pan from the heat and blend the soup until smooth. Return to the heat, add the reserved smaller florets and pieces, and bring to the boil. Boil for 2–3 minutes until just cooked. Stir in the Cheddar and cream until the cheese has melted. Check the seasoning and serve hot.
Recipe Tips
- Use Fresh Cauliflower: Fresh cauliflower gives the best taste and texture. Don’t use cauliflower with brown spots or a bad smell.
- Don’t Overcook the Cauliflower: Cook the cauliflower just until it’s tender. Overcooking can make the soup too soft and bland.
- Blend the Soup Well: Blend the soup until it’s smooth for a creamy result. You can leave a few small pieces if you like some texture.
- Adjust the Seasoning: Taste the soup before serving and add more salt or pepper if needed. It can really improve the flavor.
- Add Cream Slowly: Pour the cream in slowly while stirring to keep the soup smooth and rich without curdling.
What To Serve With Cauliflower Soup?
This creamy Cauliflower Soup pairs well with crusty bread, a green salad, roasted vegetables, or garlic bread. It can also be served alongside a grilled cheese sandwich, mixed greens, a light quiche, or roasted potatoes for a delicious dinner.
How To Store Leftovers?
- Refrigerate: First, let the leftover Cauliflower Soup cool until it reaches room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling, pour the Cauliflower Soup into a freezer-safe container, leaving some space at the top. Freeze for up to 3 months. To thaw, move the container to the fridge overnight, then reheat gently on the stove, stirring occasionally.
How To Reheat Leftovers ?
- In The Oven: Preheat the oven to 180°C (350°F). Place the Cauliflower Soup in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through.
- In The Microwave: Transfer the Cauliflower Soup to a microwave-safe bowl. Cover loosely and heat on medium power for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the Cauliflower Soup into a saucepan and heat over medium-low heat, stirring occasionally, until heated thoroughly.
Mary Berry Cauliflower Soup Nutrition Facts
Serving Size: 1 cup (about 250g)
- Calories: 130
- Total Fat: 5.6g
- Saturated Fat: 3.5g
- Cholesterol: 20mg
- Sodium: 840mg
- Potassium: 320mg
- Total Carbohydrate: 11g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Creamy Asparagus Soup
- Mary Berry Chestnut Mushroom Soup
- Mary Berry Gazpacho
- Mary Berry Chicken Noodle Soup
Mary Berry Cauliflower Soup
Description
Mary Berry’s Cauliflower Soup is made with cauliflower, butter, onion, plain flour, vegetable or chicken stock, mature Cheddar, and double cream. This easy cauliflower soup recipe creates a delicious and creamy soup that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Cauliflower: Remove the outer leaves of the cauliflower and discard. Cut the cauliflower into quarters and pull or cut off the florets. Dice the stalk and set aside any smaller florets and tiny pieces for texture. Reserve the larger florets and softer leaves for the soup.
- Cook the Onion: Melt the butter in a pan over high heat. Add the onion, cover the pan, lower the heat, and gently cook for about 5 minutes. Uncover, raise the heat, and boil off any excess liquid.
- Make the Soup Base: Sprinkle in the flour, stirring until combined, and cook for a minute. Gradually pour in the hot stock, stirring to avoid lumps, and bring to the boil. Add the larger cauliflower florets and diced stalk, season with salt and pepper, and simmer for about 10 minutes, or until tender.
- Blend and Finish: Remove the pan from the heat and blend the soup until smooth. Return to the heat, add the reserved smaller florets and pieces, and bring to the boil. Boil for 2–3 minutes until just cooked. Stir in the Cheddar and cream until the cheese has melted. Check the seasoning and serve hot.
Notes
- Use Fresh Cauliflower: Fresh cauliflower gives the best taste and texture. Don’t use cauliflower with brown spots or a bad smell.
- Don’t Overcook the Cauliflower: Cook the cauliflower just until it’s tender. Overcooking can make the soup too soft and bland.
- Blend the Soup Well: Blend the soup until it’s smooth for a creamy result. You can leave a few small pieces if you like some texture.
- Adjust the Seasoning: Taste the soup before serving and add more salt or pepper if needed. It can really improve the flavor.
- Add Cream Slowly: Pour the cream in slowly while stirring to keep the soup smooth and rich without curdling.
Mary Berry Cauliflower Soup