Mary Berry Cauliflower Cheese Soup Recipe
Mary Berry’s Cauliflower Cheese Soup is a deliciously rich and creamy soup made from cauliflower, cheese, and a few simple ingredients like onions, garlic, and stock. It’s a comforting twist on the classic cauliflower cheese dish, blending everything into a smooth and hearty soup. Perfect for chilly days or when you need a satisfying meal in a bowl.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4
- Category: Soup
- Method: Simmering and blending
- Cuisine: British
Ingredients
- Cauliflower (1 large head, chopped): Provides the main base of the soup with a mild flavor.
- Onion (1 medium, chopped): Adds sweetness and depth to the soup.
- Garlic (2 cloves, minced): Enhances the flavor with a subtle, savory kick.
- Butter (2 tbsp): For sautéing the vegetables and adding richness to the soup.
- Vegetable or chicken stock (1 liter): Forms the liquid base and brings all the flavors together.
- Cheddar cheese (150g, grated): Adds richness and a creamy texture to the soup.
- Milk (200ml): Provides creaminess and smooth texture.
- Salt and pepper: To taste.
- Nutmeg (a pinch, optional): Adds a hint of warmth and spice to the soup.
- Fresh parsley or chives (for garnish, optional): Adds a fresh finish to the dish.
Instructions
- Sauté the onions and garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and translucent.
- Add the cauliflower: Stir in the chopped cauliflower and cook for another 3-4 minutes to combine the flavors.
- Add the stock: Pour in the vegetable or chicken stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the cauliflower is tender.
- Blend the soup: Remove the pot from the heat and use a hand blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Stir in the cheese and milk: Return the blended soup to the heat and stir in the grated cheddar cheese and milk. Continue stirring until the cheese is melted and the soup is creamy.
- Season and add nutmeg: Taste the soup and season with salt, pepper, and a pinch of nutmeg, if using.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or chives. Serve hot with crusty bread or a side salad for a complete meal.