Cauliflower and Extra Old Soup Recipe

Name: Cauliflower and Extra Old Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, finely chopped; 1 carrot, finely chopped; 1 stalk celery, finely chopped; 1 head cauliflower, separated into florets; 1 tablespoon fresh thyme (leaves only); 5 cups vegetable stock or 5 cups chicken stock (homemade or low sodium); 1 cup 10% cream or 1 cup carnation 2% evaporated milk; ½ teaspoon dry mustard; 1 ½ tablespoons Dijon mustard; 1 ½ cups of extra old white cheddar cheese; salt and pepper

Servings: persons

1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 head cauliflower, separated into florets
1 tablespoon fresh thyme (leaves only)
5 cups vegetable stock or 5 cups chicken stock (homemade or low sodium)
1 cup 10% cream or 1 cup carnation 2% evaporated milk
½ teaspoon dry mustard
1 ½ tablespoons Dijon mustard
1 ½ cups of extra old white cheddar cheese
salt and pepper

1
In large pot over medium heat, saute onion, celery and carrot in olive oil until onion is translucent.
2
Add cauliflower and thyme to pot and pour in the stock.
3
Cover and bring to boil.
4
Reduce heat to medium and cook until cauliflower is tender.
5
Remove pot from heat.
6
Working in batches, puree the mixture in a food processor or blender and return to the pot (I prefer it slightly chunky).
7
Reduce heat to low and whisk in the cream, dry mustard, Dijon and cheddar.
8
Heat thoroughly but do not let the soup boil.
9
If you find the soup a bit thick at this point, add a little stock or water.
10
Add salt (if necessary) and pepper.
11
Serve.
12
A pleasant variation: Substitute 1 cup of thinly sliced leeks for the onion and 1 1/2 cups of crumbled Stilton for the cheddar; add 3 tablespoons of Tawny port and garnish with freshly chopped chives.

951

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium onion, finely chopped, 1 carrot, finely chopped, 1 stalk celery, finely chopped, 1 head cauliflower, separated into florets, and more.

Yes, Cauliflower and Extra Old Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower and Extra Old Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions